Randy Chandler
French cheeses Camembert and Brie are often confused with each other due to their similarities in origin, texture, and flavour. Both are soft cheeses with creamy, runny, and buttery textures, and edible rinds. However, there are some key differences between the two. This paragraph aims to explore these differences and answer the question: does Camembert cheese taste like Brie?
| Characteristics | Values |
|---|---|
| Origin | Camembert: Normandy, France; Brie: Ile-de-France, France |
| Texture | Camembert: creamy, runny, buttery, earthy, dense; Brie: creamy, runny, buttery |
| Rind | Camembert: white, bloomy, edible; Brie: bloomy, edible |
| Milk | Camembert: pasteurized or unpasteurized cow's milk; Brie: cow's milk |
| Fat content | Camembert: 45% milk fat; Brie: 60% milk fat |
| Flavor | Camembert: mushroomy, eggy, garlicky, nutty, milky, grassy, fruity, earthy, bitter, robust; Brie: buttery, creamy, grassy, tangy, fruity, complex, refined |
| Wine pairing | Camembert: fruity and aromatic wines like Beaujolais or Chenin Blanc; Brie: mild, fresh Brie with Sauvignon Blanc or Pinot Noir, mature Brie with Chardonnay or Merlot |
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What You'll Learn
Differences in origin and production
While Camembert and Brie are both soft, French, cow's milk cheeses with similar flavour profiles, there are some differences in their origins and production.
Differences in Origin
Brie and Camembert come from different regions of France, which contributes to variations in their flavour and texture. Brie originated in the Île-de-France region, which surrounds the city of Paris, in northern France. More specifically, it is said to come from the region of Brie, which is also in northern France. On the other hand, Camembert comes from Normandy in western or northwestern France.
Differences in Production
Brie and Camembert have different production processes, which affect their texture, flavour, and smell. Brie is aged for longer than Camembert, typically between five and ten weeks, resulting in a mild and buttery flavour. In comparison, Camembert is aged for a shorter duration, usually around three to four weeks, and has a stronger flavour due to the use of stronger lactic starters during production.
Brie and Camembert also differ in their fat content and shape. Brie has a higher fat content, with the milk containing sixty percent milk fat, compared to forty-five percent for Camembert. There are also triple-cream versions of both cheeses, where the milk fat content is above seventy-five percent. In terms of shape, Camembert is typically round, while Brie can be either round or sold as a wedge or triangle.
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Taste and texture
Both Camembert and Brie are soft French cheeses with creamy textures and similar production techniques. However, there are some differences in their taste and texture.
Camembert has a stronger, more robust, and earthy flavour than Brie. It is traditionally made in Normandy, on the northwest coast, and is smaller than most Bries, usually coming in units of 150g and 250g. The cheese is known for its distinct mushroomy aroma and garlicky notes. It has a dense, creamy, runny, buttery, and earthy texture with a white, bloomy, and edible rind. The longer Camembert ages, the softer its texture and stronger its flavour become.
Brie, on the other hand, has a milder, buttery, and creamy flavour. It is named after the region where it originated – the Brie region of Ile-de-France. It has a higher milk fat percentage and a creamier texture than Camembert due to the addition of cream. Brie is 60% milk fat, while Camembert is 45%. It has a smooth and refined texture. Brie can be enjoyed at different stages of ripeness, ranging from mild and fresh to mature.
Both cheeses have edible rinds that offer a stronger flavour compared to the inside of the cheese. The rind of Camembert is white and bloomy, while that of Brie is also soft and bloomy. The rinds can be consumed as they are perfectly safe to eat, but some people may choose to remove them due to their slightly different taste.
In terms of food pairings, Camembert goes well with sweet accompaniments like fig spread, caramelized onions, or a crusty baguette. It also pairs well with fruity and aromatic wines such as Beaujolais or Chenin Blanc. Brie, on the other hand, can be enjoyed with fresh berries, apples, or a drizzle of honey. It pairs well with mild, fresh wines like Sauvignon Blanc or a light-bodied Pinot Noir, as well as more mature wines such as Chardonnay or Merlot.
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Wine pairings
While Camembert and Brie are both soft French cheeses, they have distinct flavour profiles. Camembert, traditionally made in Normandy, is known for its garlicky, mushroomy aroma and strong taste. On the other hand, Brie, while also creamy, has a higher fat content and a more subtle, nutty and tangy flavour.
When it comes to wine pairings, the key is to find drinks that complement or contrast with the flavours of the cheese without overwhelming them. Here are some ideal wine pairings for Camembert and Brie:
Camembert's strong and pungent flavours pair well with:
- Local cider from Normandy, the cheese's region of origin.
- Red wines, such as Pinot Noir, which can complement the cheese's strong flavours.
- Fruity red wines like Carmenere and Merlot, which can stand up to the cheese's bold taste.
- Sparkling wines like Champagne, which can cut through the richness of the cheese.
Brie's more subtle, nutty and tangy flavours are versatile and pair well with a range of wines, including:
- Light, crisp, and acidic wines like Champagne or sparkling wines, which contrast with the cheese's fatty profile and act as a refreshing palate cleanser.
- Unoaked Chardonnay, which has the acidity to complement Brie's milky, fatty characteristics without overwhelming its subtle flavours.
- Pinot Noir, a versatile red wine with a delicate nature and a long finish that accentuates the creamy, subtle flavours of Brie.
- Light-bodied, fruity reds like Merlot, especially those with minimal tannins and strong fruit fragrances, can cut through the fattiness of a mature Brie.
In general, it is recommended to avoid full-bodied red wines with Brie, as their rich flavours may taste dull when compared to the cheese's decadent compounds.
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Food pairings
While Camembert and Brie have distinct differences, they are often grouped together because of their similarities. Both are soft, creamy French cheeses with edible, soft, bloomy rinds. They are also similar in appearance, though Camembert is usually smaller and denser, and Brie is a bit runnier.
Given their similarities, it is no surprise that Camembert and Brie have similar flavour profiles and pair well with similar foods. Both cheeses are delicious served cold on crackers or slices of baguette. They are also excellent additions to a cheese board, pairing well with fruit and nuts.
Camembert and Brie are also versatile cooking ingredients. Melt Camembert in gratins, casseroles, sauces, grilled cheese sandwiches, paninis, pizzas, and flatbreads. You can also bake Camembert and Brie and serve them warm.
When it comes to drinks, a good off-dry cider is a great pairing with Camembert and Brie, especially French ciders from Brittany and Normandy, the regions where the cheeses are produced. While the cheeses are also wine-friendly, they pair better with wine if you cut off the rinds. Try an oaky white wine or a medium-bodied juicy red wine.
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How to store and prepare
Camembert and Brie are both soft French cheeses with very similar flavour profiles. They are typically described as tasting earthy, nutty, fruity, and grassy, with an umami undertone that is almost mushroom-like. The differences are subtle, but Brie is milder with a creamy, buttery taste, while Camembert is more earthy with more intense flavours and aromas.
Storage
If you plan on consuming your Brie or Camembert within a few days, it can be stored at room temperature. Wrap it in greaseproof or wax paper, or place it in an open plastic bag with a paper towel to absorb moisture and put it in the vegetable drawer of your refrigerator. If you need to store it for longer, place it in the fridge, but always cut off the amount you intend to eat and allow it to come to room temperature before consuming, as this preserves the texture and flavour.
Preparation
Both cheeses can be baked in the oven and served with crackers, bread, or fruit. To bake, preheat your oven to 375°. If your cheese came packaged in a wooden box, place the box in a baking dish and bake, uncovered, for about 15 minutes, or until the cheese is melted. If your cheese is not packaged in a wooden box, you can use a small camembert ramekin or wrap the cheese in baking paper or tin foil before placing it in a baking dish. Serve immediately, slicing off the top rind.
For an extra touch, drizzle your baked cheese with wine or brandy, or sprinkle with herbs and spices. You can also spoon over fruit preserves, or serve with sliced apples, grapes, or baby carrots.
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Frequently asked questions
Camembert and Brie are both soft French cheeses with similar textures and mouth-watering flavours. However, Camembert has a stronger, more earthy taste and denser texture than Brie, which is milder and creamier.
Camembert is traditionally made in Normandy, France, and comes in smaller sizes. It is made with stronger lactic starters during the cheese-making process, giving it a stronger flavour. It also has a distinct mushroomy aroma and a garlicky taste. Brie, on the other hand, is named after the region of Brie in northern France and has a longer history. It has a higher fat content due to the addition of cream and is produced with lactic starter added only once at the beginning.
Both cheeses are best enjoyed at room temperature. Camembert pairs well with fruits, nuts, baguette slices, and crackers, while Brie goes well with fresh berries, apples, or a drizzle of honey. They can also be baked, melted, or grilled, with Camembert having a better melting capability than Brie.
