Gournay and brie may look alike, but these creamy French cheeses have key differences in taste, texture, and production that distinguish one from the other.
Gournay is from just one dairy in Normandy, earning its AOC status with a richer, more complex flavor profile compared to mass-market brie.
Brie is the more famous “Queen of Cheeses,” boasting widespread popularity.
What Is Gournay Cheese
Gournay traces its creation to the town of Gournay-en-Bray in Normandy, home to the Ferme de Marie Antoinette dairy. Owner Nathalie Odile Desvaux wanted to produce an artisanal cheese that embodied the terrior of the region. She succeeded, creating the buttery, mushroom-tinged Gournay that earned AOC status in 1986.
Gournay differs from brie in a few key ways:
- Smaller production - Gournay hails from just one producer, while various dairies throughout France craft brie
- Richer flavor - The smaller scale allows for a more complex, mushroomy flavor in Gournay
- Creamier texture - Gournay ripens from the outside-in for an ultra-soft center, while some brie can remain chalky
- Higher cost - As a labor-intensive AOC cheese made in small batches, Gournay costs significantly more than mass-market brie
Key Takeaway: Gournay cheese comes from a single producer in Normandy focused on small-batch artisanal cheese with complex flavor.
The Distinct Taste and Texture of Gournay
The first thing you'll notice when tasting Gournay is the rich, earthy flavor imparted by the mushroom spores lining the wooden shelves of the aging cave. As the rind's white mould penetrates the soft pâte, it carries those woodsy notes straight to the silky center.
That ripened rind also gives Gournay its signature runny texture so gloriously gooey it earned the name “King of Runny Cheeses.” As one of the only cheeses to achieve AOC status based on texture, Gournay fully melts on the tongue with a mouthfeel that's both oozy and light.
The flavor alone separates Gournay from even fine artisanal bries. The complexity arises not only from the mushrooms but the rich raw milk drawn from Normandy pastures. You’ll taste grassy, nutty notes upfront, while the finish lingers with a savory butteriness.
Tasting Gournay Cheese at Its Best
To fully appreciate Gournay, taste it:
- At room temperature - Let it sit out so the buttery center reaches the ideal consistency
- With sparkling wine - The mushroomy richness pairs beautifully with dry bubbly
- With a fruit pairing - Try Gournay with fresh apricots or golden apple slices
- With crusty bread - The contrast of crispy bread and satiny cheese shines
Aged Gournay also stands up to heartier pairings like charcuterie, roasted veggies, or caramelized onion galette.
Key Takeaway: Gournay shines when tasted at room temp with wine and fruit pairings that complement its rich, mushroom-tinged flavor.
Brie Cheese-Making Process
Brie counts as one of the world’s great “gateway” cheeses. Mild and creamy enough to please novice tasters, it also offers the satisfying flavor, aroma, and pleasing texture that hook cheese lovers for life.
While made in small batches by various producers, most brie starts with three key steps:
- Curdling milk - Adding rennet to milk separates the curds and whey
- Draining and salting - Cheesemakers drain the whey and mix salt into the curds
- Ripening - Wheels ripen for 1-2 months to develop the signature bloomy rind and soft interior
The short aging period leaves some brie with a firm, almost chalky center when young. Extended ripening intensifies flavor and creaminess, allowing fans to choose their preferred texture.
Key Takeaway: Brie making involves curdling, draining, salting, and ripening for 1-2 months to achieve the classic bloomy rind and soft texture.
The Classic Taste and Look of Traditional Brie
Part of brie’s appeal lies in its approachable flavor and spreadable texture. While France protects the name with AOC regulations, global consumers recognize these trademarks of real brie:
- A bloomy white rind - This edible Penicillum candidum mold ripens brie from the outside-in
- A pale interior - The smooth pâte ranges from white to butter yellow
- A mild nutty taste - Notes of butter, cream, and hazelnuts shine through
- A soft creamy texture - Young brie can be dense but properly ripened versions spread smoothly
Of course, much like wine, flavor profiles within brie vary by region. For example, you may detect more prominent notes of mushroom, herbs, or grass when sampling different wheels. But the velvety texture and overall mild milkiness remain consistent.
Enjoying Brie at Its Best
While mellower than pungent cheeses, properly handled and served brie still makes a flavorful statement. For optimal enjoyment:
- Remove the rind - The bitter rind throws off the mild flavor
- Serve at room temperature - Let chilled brie sit out to soften
- Pair with fruit or nuts - Grapes, apple, and walnuts all complement brie
- Enjoy with bread or cracker - The cheese spreads smoothly across crispy surfaces
- Bake in puff pastry - The hot brie filling oozes out deliciously
The beauty of brie lies in its versatility. Its crowd-pleasing creaminess adapts well to recipes from appetizers to desserts.
Key Takeaway: Brie hits the sweet spot of approachable flavor, spreadable texture, and diverse pairing potential at room temperature.
FAQs
How much does Gournay cost compared to brie?
Given the small-batch production and labor-intensive methods, Gournay costs significantly more than mass market brie, sometimes five times as much per pound. Higher prices around $30-$50 per pound reflect its status as a rare, artisanal cheese.
Can you eat the rinds on Gournay and brie?
Yes, the rinds on both Gournay and brie qualify as edible, although some find the bitterness of the brie rind off-putting. The mushroomy notes on Gournay’s rind contribute to the cheese’s overall flavor.
What wine pairs best with Gournay and brie?
Sparkling wines like Champagne complement both Gournay and brie perfectly. The effervescence contrasts the creamy textures while dry brut cuts the rich flavors. Sancerre and Chablis also pair well.
What is the difference between double and triple crème brie?
Double crème brie uses extra cream to achieve 50-60% milkfat content. Triple crème brie takes it further with at least 75% milkfat for an even richer, more decadent, creamy cheese.
Conclusion
Gournay and brie share an ultra-rich, spreadable texture and French pedigree, but their differences may matter most to cheese lovers.
Those seeking a rare and complex cheese will relish Gournay as the “King of Runny Cheeses" worth its higher price tag.
For more casual cheese enjoyment, brie offers familiar, crowd-pleasing flavor at greater affordability and accessibility.