{"id":3883,"date":"2024-07-04T03:00:24","date_gmt":"2024-07-04T03:00:24","guid":{"rendered":"https:\/\/www.sutyo.com\/the-9-best-brie-style-cheeses-for-brie-lovers\/"},"modified":"2024-07-04T03:00:24","modified_gmt":"2024-07-04T03:00:24","slug":"the-9-best-brie-style-cheeses-for-brie-lovers","status":"publish","type":"post","link":"https:\/\/www.sutyo.com\/tr\/the-9-best-brie-style-cheeses-for-brie-lovers\/","title":{"rendered":"The 9 Best Brie-Style Cheeses for Brie Lovers"},"content":{"rendered":"
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The best \u201cbries\u201d on earth don\u2019t always have brie in their names, and therein lies some potential consumer confusion. Brie isn\u2019t a category of cheese, merely a player in the bloomy rind game, but its proliferation in an industrial form, typically available at grocery stores, makes many consumers believe that anything that looks like brie, is a brie. Read <\/em>more about bries<\/em><\/a>.<\/em>\u00a0<\/p>\n

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Brie de Meaux Fermier AOP Edmond de Rothschild Heritage @Christophe Meireis<\/p>\n<\/figcaption><\/figure>\n

But those in the know, know to look way beyond the pronounceability of the word \u201cbrie\u201d to the bloomy rind<\/strong> beauties of a variety of names who better represent the category. \u201cI love brie-style cheeses for their rich creamy flavors and potentially pungent aroma profiles,\u201d says Lissa Knudsen, the board president for the newly formed New Mexico Cheese Guild<\/a>, \u201cespecially the unique character of small scale artisan-made varieties, which stand out distinctly from their mass-produced counterparts. I also love that these cheeses can be warmed and dipped into, creating an interactive and communal experience that\u2019s texturally delightful.\u201d<\/p>\n

No disrespect to Brie de Meaux, which is exactly everything brie should be as described above, but here are nine of the best cheeses for brie lovers, as recommended by a variety of cheese pros.<\/p>\n

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La Tur<\/h2>\n
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La Tur<\/p>\n<\/figcaption><\/figure>\n

This wrinkly cupcake of a bloomy rind cheese appropriately rhymes with \u201cl\u2019amour,\u201d but La Tur is notably Italian in pedigree. (Just one of the many reasons not to call it \u201cbrie.\u201d) \u201cIt’s super creamy, earthy, and a bit tangy,\u201d says Prudence DiBenedetto, cheesemonger at Manhattan\u2019s Murray\u2019s Cheese<\/a>. \u201cThis palm-sized creamy cheese combines cow, sheep, and goat milk to create a gooey, almost cheese spread,\u201d she says. (Proof also that excellent brie substitutes aren\u2019t limited to those made exclusively with cow\u2019s milk.) \u201cI put it on some cinnamon raisin toast to create a delightful breakfast treat.\u201d Another good preparation of La Tur? Stick a candle in it and present it as an actual birthday cupcake to your favorite brie lover.<\/p>\n

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Brillat-Savarin<\/h2>\n
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Brillat-Savarin<\/p>\n<\/figcaption><\/figure>\n

Leaning into the ability of bloomy rind cheeses to be communal experiences, \u201cI love Brillat-Savarin for a special occasion cheese since it\u2019s a perfect party size to just cut the top off and dip or spoon to your hearts\u2019 delight,\u201d says Anne-Marie Pietersma, ACS CCP and founder of Trust Your Taste<\/a>. \u201cIt takes like fresh cream and butter but with a bit something extra. The depth of the cheese, both emotional and physical, allows it to have multiple textures as it ages and the creamline becomes more prominent,\u201d she says. A triple creme bloomy with French origin, I\u2019d put Brillat-Savarin as probably closest to the paradigm for \u201cbrie\u201d without actually being brie, albeit in a slightly larger format, at a full pound per wheel. Plus Brillat-Savarin allows for some good storytelling: \u201cIt\u2019s one of my favorites to teach since the guy it\u2019s named after was so eccentric,\u201d says Pietersma. \u201cHe\u2019s the guy that said \u2018tell me what you eat and I\u2019ll tell you who you are,\u2019 so I guess I\u2019m soft, a little pungent, and great at a party.\u201d<\/p>\n

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Fleur de la Prairie<\/h2>\n
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Fleur de la Prairie<\/p>\n<\/figcaption><\/figure>\n

It should also go without saying that some of the best brie substitutes are not only not French, but not even European, as exceptional American cheese makers have been dabbling in bloomy rinds pretty much as long as they\u2019ve been dabbling in anything. \u201cOne of my favorite cheese makers is Prairie Fruits Farm<\/a> down state in Champaign, IL,\u201d says Agela Abdullah, board member of the Cheese Culture Coalition<\/a>, \u201cand my current favorite is their Fleur de la Prairie,\u201d a goat\u2019s milk, geotrichum candidum<\/em>-influenced bloomy artfully decorated with dried herbs and flowers. \u201cThe growing season in the Midwest can be short so to get this delicate little round of cheese highlighting the flowers, herbs, and milk of the season is a true delight,\u201d says Abdullah.\u00a0<\/p>\n

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Walden<\/h2>\n
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Sequatchie Cove\u2019s Walden<\/p>\n<\/figcaption><\/figure>\n

There comes a time in every brie lover\u2019s life when one must ask the question, \u201cdo washed rind bloomies count for brie substitutes?\u201d In response I point to Tennessee-based Sequatchie Cove\u2019s website<\/a>, where they helpfully list \u201cbrie\u201d among the options that its lightly-washed Walden may be substituted for. (Case closed. Other suggestions include: cream cheese, avocado, pastry filling, neck pillow, and aromatherapy.) Recommended by Sarah Wilkins, sales manager for Carrboro, North Carolina\u2019s The Cheese Shop<\/a>, \u201cIt\u2019s the perfect sized little guy that\u2019s lightly washed for a hint of funk that pairs perfectly with the grassy, mild, gooey cow\u2019s milk, and the thin rind gives it that perfect \u2018bite\u2019 texturally,\u201d she says. \u201cGrowing up, I\u2019d spend my summers in the mountains of North Carolina and Tennessee and love to be reminded of just how beautiful that area is\u2014 this cheese takes me there.\u201d Consider this option a brie sequel: ooze, but make it funky.<\/p>\n

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Thistle<\/h3>\n
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Valley Milkhouse Thistle<\/p>\n<\/figcaption><\/figure>\n

Brie often gets top billing when it comes to mis-identifying bloomy rind cheeses, but brie\u2019s mushroomy cousin, camembert, is also worthy of a tribute cheese or two. Brittany Bisset, owner of The B\u2019s Cheese<\/a>, highlights Thistle by Pennsylvania\u2019s Valley Milkhouse<\/a> as a brie-lover\u2019s dream cheese in camembert clothing. Made with locally sourced, grass-fed milk from the Oley Valley and expressing seasonal changes, \u201cThistle is a camembert-style that offers notes of vanilla bean, sour cream and as you get closer to the rind, that earthy\/shroomy flavor that camembert is known for,\u201d she says. \u201cIts dual-texture paste has something for everyone: drier in the middle and fudgy like marshmallow fluff in between the middle and the rind making every bite the perfect one.\u201d<\/p>\n

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Merry Goat Round<\/h2>\n
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Merry Goat Round<\/p>\n<\/figcaption><\/figure>\n

Another goat\u2019s milk nomination for brie lovers who take their bloomies with a hint of tang. Merry Goat Round \u2014 also an irresistible name \u2014 is hand-crafted by FireFly Farms<\/a> in Accident, MD. (Happy Accident!) \u201cIt’s a beautiful, mid-sized puck of goat brie, and I love it because of its smooth, silky texture and distinct but approachable flavor,\u201d says Evey from\u00a0 New Seasons Market<\/a>. \u201cThis is the goat brie to break that person who doesn’t like goat brie. When it’s a little older and reaches peak flavor and liquefaction is best for me. I like it with a rich fermented black bean chili oil. To die for.\u201d\u00a0\u00a0<\/p>\n

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D\u00e9lice de Bourgogne<\/h2>\n
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D\u00e9lice de Bourgogne<\/p>\n<\/figcaption><\/figure>\n

If \u201cbuttery\u201d is the quality you most seek in a brie alternative, consider a triple creme option that\u2019s just shy of actually being butter. \u201cTriple cremes are my desert island cheeses,\u201d says Jimme Mares, National Talent Development & Operations Manager for Murray\u2019s Cheese<\/a>. \u201cD\u00e9lice de Bourgogne is so voluptuous with her milky creamy layers and her rich, buttery tendencies.\u201d D\u00e9lice is actually a smaller format version of Brillat-Savarin, outlined above, providing a bigger rind to paste ratio for those that also appreciate the gentle toothsomeness of the rind itself. It\u2019s also more widely available than Brillat-Savarin, meaning you can get your brie fix as easily as your local Trader Joe\u2019s.<\/p>\n

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Fromager d\u2019Affinois Le Fromager<\/h2>\n
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Le Fromager<\/p>\n<\/figcaption><\/figure>\n

Often right next to anything called brie in the grocer\u2019s case is a better brie-like cheese, for example Fromager d\u2019Affinois Le Fromager<\/a>. This producer uses a special ultrafiltration method and uses custom ferments developed by Guilloteau that yields a consistently rich creamy texture. It also has a rind that is typically thinner than brie. An award-winning cheese, it is available plain, but also with truffles, herbs or roasted pumpkin seeds (seasonally). Cheese Professor editor Amy Sherman appreciates how widely accessible it is and it’s reasonable price point.<\/p>\n

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Mt Tam<\/h2>\n
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Cowgirl Creamery\u2019s Mt Tam<\/p>\n<\/figcaption><\/figure>\n

It would be remiss not to include one of the United States\u2019 original forays into European-style, bloomy rind cheeses, so this recommendation is from me. A dense and compact triple creme made with organic milk, Cowgirl Creamery\u2019s Mt Tam<\/a> is fudgy, pudgy, and bright, and set the bar for what an American \u201cbrie\u201d could aspire to be.<\/p>\n

\u00a0<\/p><\/div>","protected":false},"excerpt":{"rendered":"

The best \u201cbries\u201d on earth don\u2019t always have brie in their names, and therein lies some potential consumer confusion. Brie isn\u2019t a category of cheese, merely a player in the bloomy rind game, but its proliferation in an industrial form, typically available at grocery stores, makes many consumers believe that anything that looks like brie, … Okumaya devam et “The 9 Best Brie-Style Cheeses for Brie Lovers”<\/span><\/a><\/p>","protected":false},"author":1271,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[395],"tags":[],"class_list":["post-3883","post","type-post","status-publish","format-standard","hentry","category-milk-and-diary"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/posts\/3883","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/users\/1271"}],"replies":[{"embeddable":true,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/comments?post=3883"}],"version-history":[{"count":0,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/posts\/3883\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/media?parent=3883"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/categories?post=3883"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/tags?post=3883"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}