Brie Cheese vs Soumaintrain Cheese

Brie Cheese is a soft cow-milk cheese from France, while Soumaintrain 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 Soumaintrain Cheese?

Soumaintrain is a soft washed-rind cow's milk cheese from Burgundy, made with raw or pasteurized milk. Brine washing every few days builds an orange rind and a very pronounced flavor.

What's the Difference Between Brie Cheese and Soumaintrain Cheese?

• Milk treatment: Brie Cheese (Raw, Pasteurized), Soumaintrain Cheese (unpasteurized)
• Texture: Brie Cheese (Soft), Soumaintrain Cheese (soft, artisan)
• Rind: Brie Cheese (Bloomy), Soumaintrain Cheese (washed)
• Aging: Brie Cheese (at least 4 to 5 weeks; several months to a year for brie noir), Soumaintrain Cheese (at least 21 days)
• Taste: Brie Cheese (Nutty, Mushroom), Soumaintrain Cheese (creamy)

Side-by-Side Comparison

Taste Comparison: Does Brie Cheese Taste Like Soumaintrain Cheese?

Brie Cheese reads as nutty, mushroom, while Soumaintrain Cheese brings creamy character. On the nose, Brie Cheese offers ammoniated when overripe, contrasted with Soumaintrain Cheese's rich. More specifically, Brie Cheese shows creamy, nutty, mushroom-like, slightly acidic, while Soumaintrain Cheese leans toward characteristic and very pronounced. 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 Soumaintrain Cheese at at least 21 days.

Can You Substitute Brie Cheese for Soumaintrain Cheese?

In most recipes, Brie Cheese and Soumaintrain 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 Soumaintrain Cheese brings creamy notes.

Which Is Better, Brie Cheese or Soumaintrain 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, Soumaintrain Cheese is the better fit. Flavor-wise, Brie Cheese suits recipes that want nutty, mushroom notes, while Soumaintrain Cheese fits dishes calling for creamy.

Frequently Asked Questions

Is Brie Cheese the same as Soumaintrain 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, Soumaintrain Cheese at least 21 days.

Is Brie Cheese similar to Soumaintrain Cheese?

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

Can I substitute Brie Cheese for Soumaintrain Cheese?

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

Does Brie Cheese taste like Soumaintrain Cheese?

Brie Cheese reads as nutty, mushroom, while Soumaintrain Cheese is creamy. Aromas also diverge. Brie Cheese leans ammoniated when overripe, and Soumaintrain Cheese is closer to rich.

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 Soumaintrain Cheese made of?

Soumaintrain Cheese is made from cow milk (unpasteurized). It's typically aged at least 21 days. It originates in France.

Which should I choose, Brie Cheese or Soumaintrain Cheese?

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