Brie Cheese vs Saint Marcellin Cheese
Brie Cheese is a soft cow-milk cheese from France, while Saint Marcellin 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 Saint Marcellin Cheese?
Saint-Marcellin is a small soft cow's milk cheese from the Dauphiné area of France, weighing about 80 grams. It is sold at three stages of ripening, sec, crémeux and bleu, and turns runnier as it ages.
What's the Difference Between Brie Cheese and Saint Marcellin Cheese?
- Texture: Brie Cheese (Soft), Saint Marcellin Cheese (soft, artisan)
- Aging: Brie Cheese (at least 4 to 5 weeks; several months to a year for brie noir), Saint Marcellin Cheese (2 to 3 weeks)
- Taste: Brie Cheese (Nutty, Mushroom), Saint Marcellin Cheese (mild, tangy)
Side-by-Side Comparison
| Brie Cheese | Saint Marcellin Cheese | |
|---|---|---|
| Country of Origin | France | France |
| Specific Origin | Brie | Dauphiné, Rhône-Alpes, France |
| Milk Type | Cow's milk | Cow's milk |
| Milk Treatment | Raw, Pasteurized | — |
| Texture | Soft | Soft, artisan |
| Rind | Bloomy | — |
| Aging | At least 4 to 5 weeks; several months to a year for brie noir | 2 to 3 weeks |
| Taste | Nutty, Mushroom | Mild, tangy |
Taste Comparison: Does Brie Cheese Taste Like Saint Marcellin Cheese?
Brie Cheese reads as nutty, mushroom, while Saint Marcellin Cheese brings mild, tangy character. 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 Saint Marcellin Cheese at 2 to 3 weeks.
Can You Substitute Brie Cheese for Saint Marcellin Cheese?
In most recipes, Brie Cheese and Saint Marcellin 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 Saint Marcellin Cheese brings mild, tangy notes.
Which Is Better, Brie Cheese or Saint Marcellin 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, Saint Marcellin Cheese is the better fit. Flavor-wise, Brie Cheese suits recipes that want nutty, mushroom notes, while Saint Marcellin Cheese fits dishes calling for mild, tangy.
Which is your favorite?
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Frequently Asked Questions
Is Brie Cheese the same as Saint Marcellin 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, Saint Marcellin Cheese 2 to 3 weeks.
Is Brie Cheese similar to Saint Marcellin Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Brie Cheese for Saint Marcellin Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Brie Cheese taste like Saint Marcellin Cheese?
Brie Cheese reads as nutty, mushroom, while Saint Marcellin Cheese is mild, tangy.
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 Saint Marcellin Cheese made of?
Saint Marcellin Cheese is made from cow milk. It's typically aged 2 to 3 weeks. It originates in France.
Which should I choose, Brie Cheese or Saint Marcellin Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Brie Cheese is soft, while Saint Marcellin Cheese is soft, artisan.