Both cheeses originated in northern France, are made from cow's milk, and have soft, bloomy, edible rinds. Brie is milder, with a buttery, creamy flavor, while Camembert can be more intense in flavor, with deeper earthy notes.
The textures of Camembert and brie are similar, although Camembert tends to be denser, and brie is a bit runnier. The technique used by cheesemakers for making Camembert is similar to that used for making brie. One difference, however, is that cream is added to brie, giving it a higher milk fat percentage and creamier texture than Camembert. Brie is 60 percent milk fat, while Camembert is 45 percent. Another difference is the number of times lactic starter is added to the cheese during production.
For brie, it is only introduced once at the beginning, while for Camembert, lactic starter is added five times during the cheese-making process, which contributes to its stronger flavor.
Camembert can be made from either pasteurized or unpasteurized cow's milk. The milk is mixed with a yeast culture before the milk is curdled, allowing the culture to spread and promote the development of the rind. Once the curds are formed, they are cut, poured into molds, drained of whey, and set to brine.
The cheese is aged on shelves for at least four weeks and regularly turned to ensure that the mold grows evenly from the inside out while developing a creamy center. The longer the cheese ages, the softer the texture and stronger the flavor of the matured cheese.
Camembert is an excellent addition to cheese boards and is best enjoyed served at room temperature accompanied by fruit, nuts, baguette slices, and crackers.
It bakes well, either wrapped in pastry or without, and, when baked, Camembert will be slightly stronger in flavor than baked brie.
Melt slices or chunks of Camembert in gratins, casseroles, sauces, grilled cheese sandwiches, and panini, or on pizzas and flatbreads. Refrigerate Camembert in its original packaging until you are ready to use it. Then remove from the refrigerator and allow about an hour for the cheese to come to room temperature for the best flavor and texture. After opening, wrap in the original wrapping or wax paper and then tightly wrap in plastic wrap or foil for up to two weeks.
Before eating, inspect the cheese. The rind should look fresh and white, and the disc should feel plump in its container or box. Brie is named for the region where it originated — the Brie region of Ile-de-France.
Camembert originated in Normandy, about three hours west. Although there is no official timeline, many agree that Brie has a much longer history. There are recordings of people enjoying Brie as early as the 8th century. Camembert, on the other hand, did not appear until the late 18th century.
Although Brie and Camembert are born of similar techniques, there are a few differences in their production. The lactic starters, for instance, are stronger in Camembert than in Brie. This results in Brie having a milder flavor. Slice some Brie , serve it on a Natural Cracker and the cheese will taste fairly similar to a Camembert , if you were to do the same.
Take our Camembert Domaine de St Loup as an example. Camembert and Brie are not made in the same location either, with each place having their own distinct terroir contributing to the subtle differences in the flavour of the cheeses. Camembert, for starters, was first made in the Normandy area of Northern France, giving it a powerful, meaty flavour. Camembert, by comparison, is a more recent creation.
Although Camembert was a newer entrant into the blooming rind category of cheese, it still managed to quickly win the hearts of cheese-loving folk across France. Such was this popularity, that Camembert became one of the first French cheeses to be distributed nationally.
The cheese comes in a box, making it safe to travel.
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