Patrick Oconnell
Brie is a soft, milky cheese with a smooth, velvety texture and a range of delectable flavours. It is a versatile cheese with a mild, fresh taste that can be paired with a variety of dishes and beverages. Brie's production process, geography, and format differ slightly from other similar cheeses, such as Camembert, giving it a unique identity. With its larger size and characteristic wide, flat wheels, Brie has become a favourite among cheese lovers, offering a decadent experience with every bite.
| Characteristics | Values |
|---|---|
| Texture | Soft, velvety, creamy, smooth |
| Taste | Milky, buttery, earthy, nutty, savory, vegetal |
| Smell | Mushroomy |
| Colour | Pale yellow |
| Shape | Large, round, flat, wide |
| Weight | Up to seven pounds |
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What You'll Learn
Brie cheese substitutes
Brie is a soft, ripened cheese made from cow's milk. It has a white rind and is pale yellow on the inside. It is buttery and creamy, with a mild and milky taste. Some versions are earthy and vegetal. It is a French cheese, named after the region it comes from, and has a higher water content than most other cheeses.
There are several cheeses that can be used as substitutes for brie, depending on the recipe and the desired flavour. Here are some options:
Camembert
Camembert is a French cheese, similar to brie, made from unpasteurized cow's milk. It has a hard crust on the outside and a soft, gooey texture on the inside. It is a good substitute for brie in terms of taste and texture and can be used in the same way as brie, such as baking it and serving it with fruits and nuts. However, it melts a bit differently and can be runny when heated.
Goat Cheese
Goat cheese, also known as chevre, is a good substitute for brie in sandwiches and casseroles when it is young and soft. Its texture is similar to that of brie, but it has a tarter flavour. As it ages, it becomes harder and develops a stronger flavour and a more pungent smell.
Fontina
Fontina is an Italian cheese with a nutty and savoury flavour. It has great melting properties and can be easily substituted for brie in sandwiches, cheese boards, and fondue. As it ages, it develops a natural crust and becomes even nuttier in flavour.
Double Cream
Double cream is a soft and buttery French cheese with added cream. Brie is a type of double cream, so other cheeses in this category are likely good substitutes for brie.
Triple Cream
Triple cream cheeses have even more cream added during production. Brillat Savarin is a popular triple cream cheese that looks and tastes similar to brie, making it a suitable substitute.
St. Stephen
St. Stephen is an award-winning triple-cream cheese made in New York's Hudson Valley. It is buttery and milky, with notes of buttered popcorn, and is considered by some to be even better than brie.
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Brie cheese texture
Brie is a soft cheese with a distinctive texture. It is known for its soft, creamy, and velvety texture. The cheese is also described as having a smooth and buttery mouthfeel. The texture of Brie can vary depending on its age, with younger Brie being softer and creamier, while older Brie can develop a harder rind and a more crumbly texture. The rind of Brie is edible and is considered part of the cheese's texture, with a bloomy, white, and creamy character.
The texture of Brie is an important factor in its popularity and versatility. Its soft and creamy nature makes it ideal for spreading on crackers or bread, melting into sauces or dips, or simply enjoying on its own. The texture of Brie can also vary depending on the specific type of Brie, with some varieties being more moist and milky, while others are firmer and more earthy.
Brie is often compared to other soft cheeses, such as Camembert, which has a similar texture and flavour profile. Both cheeses have a soft, creamy interior and a hard, crusty exterior. However, Camembert is known to have a stronger and more robust flavour than Brie, with a distinct mushroomy aroma.
In terms of substitutes, several cheeses are suggested to have a similar texture to Brie. These include Fontina, a cow's milk cheese from Italy that becomes nuttier with age and has excellent melting properties. Young, soft goat cheese is also recommended as a substitute, as its texture more closely mimics that of Brie. As it ages and hardens, it becomes less like Brie. Triple cream cheeses, such as Brillat-Savarin, are also similar in texture to Brie, as they are made with extra cream, resulting in a rich and creamy mouthfeel.
Overall, the texture of Brie is an essential component of its character and appeal. Its soft, creamy, and velvety nature makes it a versatile cheese that can be enjoyed in a variety of dishes or on its own. The texture can vary slightly depending on the age and type of Brie, but it is always recognised as a smooth and indulgent cheese.
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Brie cheese taste
Brie is a versatile cheese with a unique flavour profile. Its taste is often described as earthy, nutty, buttery, or milky, with some also noting vegetal or brothy notes. The flavour of Brie varies with its age, with younger cheeses being milder and almost creamy, while older cheeses have a stronger, more pungent taste. Brie is also known for its smooth, velvety texture and pale yellow interior.
The flavour and texture of Brie can be attributed to its production process and origin. Brie, specifically Brie de Meaux, is legally defined by the EU and must be produced in the Seine-et-Marne and Ile de France region, just east of Paris, using raw milk and traditional techniques. The cheese is formed by scooping curds into moulds with a perforated implement called a pelle à brie. The use of raw milk and these traditional techniques has made Brie de Meaux a favourite among cheese enthusiasts.
While Brie de Meaux is the most well-known variety, other types of Brie, such as Brie Fermier, offer slightly different sensory experiences. Brie Fermier, for example, is made with cultures that mimic the flavours of robust, unpasteurized Brie found in France. It has garlic, onion, and roasted broccoli notes on the nose, while the palate offers a creamy, soup-like texture.
The versatility of Brie makes it a great addition to various dishes. It can be enjoyed on its own, paired with wines and fresh berries, or incorporated into recipes like grilled cheese sandwiches, pasta, or tartines. The mild, fresh varieties of Brie pair well with crisp Sauvignon Blanc or light-bodied Pinot Noir, while more mature Brie complements full-bodied Chardonnay or earthy red wines like Merlot.
For those looking to explore similar cheeses, Camembert, a French cheese made from unpasteurized cow's milk, offers a similar taste, texture, and appearance. Like Brie, Camembert has a hard crust on the outside and a soft, creamy texture on the inside. However, Camembert has a stronger, more robust flavour profile with a distinct mushroomy aroma. Other alternatives include Fromage d'Affinois, a French cow's milk cheese with a similar look and gooey texture to Brie, and Fontina, an Italian cheese with good melting properties and a nutty, savoury flavour.
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Brie cheese history
Brie is a soft cow's milk cheese named after the French region of Brie (from the Gaulish "briga", meaning "hill" or "height"), where it originated. Brie roughly corresponds to the modern département of Seine-et-Marne in northern France, just east of Paris. The cheese is believed to have been first produced during the Middle Ages by monks at the monastery of Rueil en Brie, as early as the 7th century.
In 774, the Frankish Emperor Charlemagne visited the monastery of Rueil en Brie and found the cheese so delightful that he arranged regular, long-distance deliveries to his capital, Aachen, now in modern-day Germany. In 1217, King Philip II Augustus, the first man to claim the title King of France, provided 200 wheels of Brie to his courtiers as gifts for the New Year. Brie de Meaux, one of the most famous varieties of Brie cheese, was originally known as the "Queen's cheese" and, after the French Revolution, the "queen of cheeses". It was eaten by all social classes and was granted the protection of Appellation d'origine contrôlée (AOC) status in 1980.
In modern times, the production of Brie cheese continued to grow throughout the 19th and 20th centuries, as advanced transportation and technology made it easier to produce and distribute cheese and other perishable foodstuffs. The first imported wheels of Brie arrived in the United States in 1936, in the newly refrigerated holds of a luxury ocean liner. Authentic French Brie cannot be imported into the United States because it is made with raw milk and would need to be aged for at least 60 days to qualify for U.S. importation. However, France does export a stabilized version of Brie that is available in the U.S.
Today, the different varieties of Brie are widely available in supermarkets and specialty cheese shops worldwide. There are now many varieties of Brie made all over the world, including plain Brie, herbed varieties, double and triple Brie, and versions of Brie made with other types of milk, such as goat's or sheep's milk.
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Brie cheese pairings
Brie is a mild, buttery, and creamy French cheese with a soft, milky texture. It is versatile and pairs well with a variety of foods. Here are some classic pairings and substitutes for brie cheese:
Fruits
Brie goes well with sweet fruits, especially stone fruits like peaches, figs, apricots, and plums. The sweetness and juiciness of stone fruits complement the creamy texture of brie, creating an indulgent treat. If stone fruits are out of season, pair brie with grapes and berries. The slight citrusy taste of grapes also balances the creaminess of brie.
Breads and Crackers
Brie can be enjoyed on toast or with crackers. For a simple yet delicious option, place brie on a baguette or nice bread, drizzle with olive oil, and sprinkle with flaky salt, fresh cracked pepper, and herbs such as tarragon, thyme, or rosemary. Bake it in the oven until the cheese melts and the bread is slightly toasted.
Meat
Brie pairs well with meats such as roast pork and crackling. A Vietnamese bakery-style combination is a roll with roast pork, brie, and a mustard sauce. Brie also goes well with deli meats like ham in toasted sandwiches or paninis.
Other Cheeses
For cheese boards, brie can be paired with other mild cheeses like goat cheese or stronger cheeses like Camembert, depending on your preference.
Substitutes
Some substitutes for brie include:
- Camembert: A French cheese with a similar taste, texture, and appearance to brie. It has a hard crust on the outside and a softer texture inside.
- Fontina: An Italian cheese with a nutty and savoury flavour. It melts well and can be used in sandwiches, cheese boards, and fondue.
- Goat Cheese (Chevre): When young and soft, goat cheese has a texture similar to brie. It can be used as a substitute in sandwiches, casseroles, and paninis.
- Brillat-Savarin: A triple-cream French cheese with a crust, similar in appearance to brie.
- Casatica: A creamy, sweet, and tangy Italian cheese made from water buffalo milk.
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Frequently asked questions
Brie is a soft, milky, and creamy cheese with a velvety texture. Its flavour ranges from mild and fresh to earthy and nutty, depending on its age.
Brie and Camembert are both French soft-ripened cheeses with similar textures and flavours. However, Camembert has a stronger and more robust flavour profile with a distinct mushroomy aroma.
There are several good substitutes for Brie cheese, including Camembert, Fromage d'Affinois, goat cheese, and Fontina. These cheeses have similar textures and flavours to Brie and can be used in similar ways.
Brie is a versatile cheese that can be enjoyed on its own or paired with fresh berries, apples, honey, or cured meats. It also goes well with crisp white or fruity red wines, especially sparkling wines like Champagne or Prosecco. Brie can also be incorporated into dishes such as grilled cheese sandwiches, pasta, or tartines.
Brie, specifically Brie de Meaux, is a name-protected cheese that has been referred to as "the king of cheeses and the cheese of kings". It has a rich history dating back to the seventh century and is characterised by its larger size and distinctive flavour and texture.
