Brie Cheese vs Olivet Cendre Cheese

Brie Cheese is a soft cow-milk cheese from France, while Olivet Cendre Cheese is soft, artisan and made from cow milk, originating in France.

What Is Brie Cheese?

Brie is a soft cow's milk cheese named after the French region it comes from, pale under a white mould rind. It runs 60 to 75 percent butterfat and tastes creamy, nutty and mushroom-like, with a faint acidity. The rind is eaten along with the paste.

What Is Olivet Cendre Cheese?

Olivet cendré is a cow's milk cheese from Olivet, on the Loire in the Centre-Val de Loire region of France. It is aged in ash, which leaves a gray skin, and it is known for an earthy scent and a delicate taste.

What's the Difference Between Brie Cheese and Olivet Cendre Cheese?

• Milk treatment: Brie Cheese (Raw, Pasteurized), Olivet Cendre Cheese (unpasteurized)
• Texture: Brie Cheese (Soft), Olivet Cendre Cheese (soft, artisan)
• Rind: Brie Cheese (Bloomy), Olivet Cendre Cheese (natural)
• Aging: Brie Cheese (at least 4 to 5 weeks; several months to a year for brie noir), Olivet Cendre Cheese (at least 1 month, typically 3 months)
• Taste: Brie Cheese (Nutty, Mushroom), Olivet Cendre Cheese (mild, smooth)

Side-by-Side Comparison

Taste Comparison: Does Brie Cheese Taste Like Olivet Cendre Cheese?

Brie Cheese reads as nutty, mushroom, while Olivet Cendre Cheese brings mild, smooth character. On the nose, Brie Cheese offers ammoniated when overripe, contrasted with Olivet Cendre Cheese's earthy, pungent. More specifically, Brie Cheese shows creamy, nutty, mushroom-like, slightly acidic, while Olivet Cendre Cheese leans toward delicate. Aging plays into this as well. Brie Cheese at at least 4 to 5 weeks; several months to a year for brie noir develops a different profile than Olivet Cendre Cheese at at least 1 month, typically 3 months.

Can You Substitute Brie Cheese for Olivet Cendre Cheese?

In most recipes, Brie Cheese and Olivet Cendre Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect soft bite and body where the recipe calls for soft, artisan. Flavor-wise, Brie Cheese reads as nutty, mushroom while Olivet Cendre Cheese brings mild, smooth notes.

Which Is Better, Brie Cheese or Olivet Cendre Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a soft cheese, go with Brie Cheese. For a soft, artisan profile, Olivet Cendre Cheese is the better fit. Flavor-wise, Brie Cheese suits recipes that want nutty, mushroom notes, while Olivet Cendre Cheese fits dishes calling for mild, smooth.

Frequently Asked Questions

Is Brie Cheese the same as Olivet Cendre Cheese?

No, they're distinct cheeses. Aging also differs: Brie Cheese is typically aged at least 4 to 5 weeks; several months to a year for brie noir, Olivet Cendre Cheese at least 1 month, typically 3 months.

Is Brie Cheese similar to Olivet Cendre Cheese?

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

Can I substitute Brie Cheese for Olivet Cendre Cheese?

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

Does Brie Cheese taste like Olivet Cendre Cheese?

Brie Cheese reads as nutty, mushroom, while Olivet Cendre Cheese is mild, smooth. Aromas also diverge. Brie Cheese leans ammoniated when overripe, and Olivet Cendre Cheese is closer to earthy, pungent.

What is Brie Cheese made of?

Brie Cheese is made from cow milk (raw, pasteurized), using animal rennet. It's typically aged at least 4 to 5 weeks; several months to a year for brie noir. It originates in France.

What is Olivet Cendre Cheese made of?

Olivet Cendre Cheese is made from cow milk (unpasteurized). It's typically aged at least 1 month, typically 3 months. It originates in France.

Which should I choose, Brie Cheese or Olivet Cendre Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Brie Cheese is soft, while Olivet Cendre Cheese is soft, artisan.