Ingredient substitution guide
Best substitutes for Brie cheese
Best swap for Brie cheese: Camembert, 1:1; nearly identical soft-ripened cheese, slightly earthier.
How we checked this: these swaps come from the substitution list Well Stockd uses to match recipes, and their ratios follow ordinary kitchen practice rather than one published chart. For exact amounts on many common swaps, see the NDSU and Colorado State University extension tables listed below. Editorial policy
What can I use instead of Brie Cheese?
The best swap for Brie Cheese is Camembert, 1:1; nearly identical soft-ripened cheese, slightly earthier. Another option is Triple Cream Brie (Saint-Andre), 1:1; richer, higher fat. A third option is Cream Cheese, 1:1 for melted/baked uses; lacks the rind and funky notes. All 3 swaps are in the table below.
| Swap | Ratio and notes |
|---|---|
| Camembert | 1:1; nearly identical soft-ripened cheese, slightly earthier |
| Triple cream Brie (Saint-Andre) | 1:1; richer, higher fat |
| Cream cheese | 1:1 for melted/baked uses; lacks the rind and funky notes |
Source and limits
These swaps come from the substitution list Well Stockd uses to match recipes to your kitchen, last updated . We remove swaps known to be unsafe, but not every swap has been tested in a kitchen, and a swap is cooking guidance, not an allergen or nutrition equivalent. Check labels and what the recipe needs before substituting.
The ratios and usage notes follow ordinary kitchen practice rather than a single published chart. These two university extension tables list exact amounts for many common swaps:
- Ingredient Substitutions (FN198), NDSU Extension (opens in a new tab)
- Ingredient Substitutions (9.329), Colorado State University Extension (opens in a new tab)
Browse every ingredient and read how these swaps are sourced.