Brin d'Amour Cheese vs Queijo Serra da Estrela

Brin d'Amour Cheese is a soft to firm sheep-milk cheese from France, while Queijo Serra da Estrela is closed, slightly buttery, creamy and smooth (standard); closed or with some eyes, slightly dry crumbly body (velho) and made from sheep milk, originating in Portugal.

What Is Brin d'Amour Cheese?

Brin d'amour is a Corsican raw sheep's milk cheese created in the 1950s. It is known for a natural rind dusted with herbs of the maquis, which pass their flavor into the soft ivory paste as the cheese ages.

What Is Queijo Serra da Estrela?

Serra da Estrela is a sheep's milk cheese from the mountains of central Portugal, protected as a PDO in the European Union and the UK. It is coagulated with thistle instead of rennet, and its paste runs from nearly semi-liquid when young to solid but sliceable with age.

What's the Difference Between Brin d'Amour Cheese and Queijo Serra da Estrela?

• Origin: Brin d'Amour Cheese (France), Queijo Serra da Estrela (Portugal)
• Texture: Brin d'Amour Cheese (Soft to firm), Queijo Serra da Estrela (Closed, slightly buttery, creamy and smooth (standard); closed or with some eyes, slightly dry crumbly body (Velho))
• Rind: Brin d'Amour Cheese (Natural), Queijo Serra da Estrela (Smooth and semi-soft (standard), smooth to slightly wrinkled and hard to extra hard (Velho))
• Aging: Brin d'Amour Cheese (1 to 3 months), Queijo Serra da Estrela (Minimum 30 days; 120 days for "Velho")
• Taste: Brin d'Amour Cheese (Earthy), Queijo Serra da Estrela (Smooth, clean, and slightly acidic (standard); pleasant, lingering, clean, strong to slightly strong and slightly spicy/salty (Velho))

Side-by-Side Comparison

Taste Comparison: Does Brin d'Amour Cheese Taste Like Queijo Serra da Estrela?

Brin d'Amour Cheese reads as earthy, while Queijo Serra da Estrela brings smooth, clean, and slightly acidic (standard); pleasant, lingering, clean, strong to slightly strong and slightly spicy/salty (velho) character. On the nose, Brin d'Amour Cheese offers herbaceous, contrasted with Queijo Serra da Estrela's pungent. More specifically, Brin d'Amour Cheese shows pronounced milk flavor, intensifies with age; herb influence grows, while Queijo Serra da Estrela leans toward slightly acidic, strong to slightly strong, slightly spicy/salty. Aging plays into this as well. Brin d'Amour Cheese at 1 to 3 months develops a different profile than Queijo Serra da Estrela at minimum 30 days; 120 days for "velho".

Can You Substitute Brin d'Amour Cheese for Queijo Serra da Estrela?

In most recipes, Brin d'Amour Cheese and Queijo Serra da Estrela can be swapped with reasonable results. Both are sheep-milk cheeses, so the base character carries over. Expect soft to firm bite and body where the recipe calls for closed, slightly buttery, creamy and smooth (standard); closed or with some eyes, slightly dry crumbly body (velho). Flavor-wise, Brin d'Amour Cheese reads as earthy while Queijo Serra da Estrela brings smooth, clean, and slightly acidic (standard); pleasant, lingering, clean, strong to slightly strong and slightly spicy/salty (velho) notes.

Which Is Better, Brin d'Amour Cheese or Queijo Serra da Estrela?

There's no single winner. It depends on your recipe and the profile you want. If you want a soft to firm cheese, go with Brin d'Amour Cheese. For a closed, slightly buttery, creamy and smooth (standard); closed or with some eyes, slightly dry crumbly body (velho) profile, Queijo Serra da Estrela is the better fit. Flavor-wise, Brin d'Amour Cheese suits recipes that want earthy notes, while Queijo Serra da Estrela fits dishes calling for smooth, clean, and slightly acidic (standard); pleasant, lingering, clean, strong to slightly strong and slightly spicy/salty (velho).

Frequently Asked Questions

Is Brin d'Amour Cheese the same as Queijo Serra da Estrela?

No, they're distinct cheeses. Brin d'Amour Cheese originates in France, while Queijo Serra da Estrela comes from Portugal. Aging also differs: Brin d'Amour Cheese is typically aged 1 to 3 months, Queijo Serra da Estrela minimum 30 days; 120 days for "velho".

Is Brin d'Amour Cheese similar to Queijo Serra da Estrela?

Somewhat. They share a sheep-milk base but diverge in texture and flavor.

Can I substitute Brin d'Amour Cheese for Queijo Serra da Estrela?

You can, but expect a shift in bite and mouthfeel.

Does Brin d'Amour Cheese taste like Queijo Serra da Estrela?

Brin d'Amour Cheese reads as earthy, while Queijo Serra da Estrela is smooth, clean, and slightly acidic (standard); pleasant, lingering, clean, strong to slightly strong and slightly spicy/salty (velho). Aromas also diverge. Brin d'Amour Cheese leans herbaceous, and Queijo Serra da Estrela is closer to pungent.

What is Brin d'Amour Cheese made of?

Brin d'Amour Cheese is made from sheep milk (raw). It's typically aged 1 to 3 months. It originates in France.

What is Queijo Serra da Estrela made of?

Queijo Serra da Estrela is made from sheep milk (raw), using cardoon flower (cynara cardunculus, l) rennet. It's typically aged minimum 30 days; 120 days for "velho". It originates in Portugal.

Which should I choose, Brin d'Amour Cheese or Queijo Serra da Estrela?

It depends on the dish. The texture difference is the biggest practical tell. Brin d'Amour Cheese is soft to firm, while Queijo Serra da Estrela is closed, slightly buttery, creamy and smooth (standard); closed or with some eyes, slightly dry crumbly body (velho).