Randy Chandler
Brie and blue cheese are two distinct types of cheese. Blue cheese is characterised by its blue veins, which are created by mould and give the cheese a sharp taste. Brie, on the other hand, is a soft cheese with a mild flavour and no veins. However, there is a type of cheese called Cambozola, which is a combination of French Camembert and Italian Gorgonzola. It has blue veins and is sometimes marketed as blue brie in English-speaking countries.
| Characteristics | Values |
|---|---|
| Type of Cheese | Brie, Cambozola |
| Texture | Soft-ripened, creamy |
| Milk | Cow's milk |
| Blue Veins | Yes |
| Taste | Mild, tangy, smooth, creamy, rich, sharp |
| Colour | White, blue veins |
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What You'll Learn
Brie and blue cheese are both used in charcuterie
While brie is not a blue cheese, both types of cheese are used in charcuterie. Charcuterie is a French term for a culinary specialty that incorporates a variety of meats, typically cured, as well as cheeses, condiments, and nuts. Both brie and blue cheese are versatile cheeses that can be used in a variety of ways within a charcuterie board or other dishes.
Brie is a soft cheese with a mild flavour and a creamy texture. It is an excellent choice for baked dishes, such as being topped on apple slices or stuffed inside a pork tenderloin with other ingredients like walnuts, caramelized onions, and sun-dried tomatoes. Brie also pairs well with ham in sandwiches, paninis, or grilled cheese on sourdough bread. Additionally, brie can be used in soups or baked and served with crackers.
On the other hand, blue cheese has a more pungent and tangy flavour due to the presence of blue veins. It is often used in smaller quantities to add a distinct flavour to dishes. Blue cheese is commonly crumbled or melted on top of burgers and steaks, or mixed with butter and herbs for an enhanced flavour profile. It can also be stuffed inside dates wrapped in bacon or used in dips and salad dressings.
Both brie and blue cheese offer unique tastes and textures that contribute to the overall variety and appeal of a charcuterie board. They can be served alongside an array of meats, fruits, crackers, and condiments, providing a range of flavours and culinary experiences for those who enjoy them.
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Blue Brie exists
The name Cambozola ties this cheese to the history of the Allgäu region in Germany. In 300 A.C., there was a settlement in Bavaria called Cambodunum where the art of cheese-making flourished. The cheese is produced by the German company Hofmeister-Champignon and has been sold globally since 1983.
Cambozola is made from a combination of Penicillium camemberti and the blue Penicillium roqueforti mould used to make other blue cheeses such as Gorgonzola, Roquefort, and Stilton. The addition of extra cream to the milk gives it a rich and creamy texture, while the edible bloomy rind is similar to that of Camembert.
Cambozola has a mild flavor compared to other blue cheeses like Gorgonzola piccante. It features a smooth, creamy texture with a subdued blue flavor. The cheese pairs well with red wine, fruit, salad, olives, sun-dried tomatoes, and crusty bread.
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Cambozola is a German blue cheese similar to Brie
Brie is a soft cheese made from cow's milk with an edible rind. It is creamy and mild in flavour. While brie is not a blue cheese, there is a German blue cheese that is similar to brie called Cambozola.
Cambozola is a soft-ripened, triple cream, blue-veined cheese made from cow's milk. It is a combination of French Camembert and Italian Gorgonzola. The cheese was developed in Germany during the 1970s and has been sold since 1983. It is produced by the German company Hofmeister-Champignon and is still produced by Champignon today.
The cheese is made by adding extra cream to cow's milk, giving it a rich and creamy texture. It also has an edible rind, similar to that of Camembert. The blue veins in the cheese are created by injecting the same blue Penicillium roqueforti mould used to make other blue cheeses such as Gorgonzola, Roquefort, and Stilton.
Cambozola has a mild, creamy, and smooth texture with a subdued blue flavour. It is not as pungent as Stilton nor as crumbly as Roquefort. The cheese has a unique, complex flavour with a combination of savoury, nutty, and sweet undertones. It pairs well with fruits, honey, or a glass of Chardonnay or red wine.
Overall, Cambozola is a delicious and unique German blue cheese that is similar to Brie in terms of texture and mildness but offers a more complex and savoury flavour profile. It is a great option for those who want to experience a mild and creamy blue cheese.
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Brie and blue cheese are used in similar recipes
While brie and blue cheese have distinct characteristics, they are sometimes used in similar recipes. For instance, blue brie, or cambozola, is a type of cheese that combines brie with blue cheese veins. It is made from a combination of Penicillium camemberti and blue Penicillium roqueforti mould and has been industrially produced since 1983. Blue brie is used in recipes such as macaroni and cheese, and pizza.
In addition to blue brie, there are recipes that use both brie and blue cheese. One example is a grilled cheese sandwich that includes a layer of raspberry preserves. The recipe recommends spreading butter on one side of each slice of bread and placing one slice, buttered side down, in a skillet. Then, brie is spread on the same slice, followed by a sprinkling of blue cheese. The raspberry preserves are spread on the other slice of bread, which is placed on top, buttered side up. The sandwich is cooked over medium heat for about five minutes or until the bottom is golden brown.
Another recipe that combines brie and blue cheese includes puff pastry, tarragon, onion, balsamic vinegar, brown sugar, extra virgin olive oil, pizza crust, chilli flakes, arugula, cornmeal, rosemary, and grape. However, it is not clear from the source how these ingredients are combined or prepared. A third recipe includes flour, Swiss cheese, baguette, olive oil, thyme, white wine, portobello mushroom, and shallot, but preparation instructions are also not provided.
Finally, while not a recipe per se, one source suggests that a combination of Danish blue cheese and brie can be enjoyed with different types of bread and crackers, as well as grapes, apple slices, and pineapple.
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Blue cheese is often eaten with bread
Blue cheese is a popular choice for cheese lovers, often enjoyed as part of a cheeseboard or paired with fruit, wine, or bread. While brie is not a type of blue cheese, there is a variety of cheese called Cambozola, which is a combination of brie and blue cheese. This variety is often marketed as "blue brie" in English-speaking countries.
Blue cheese is typically made with pasteurized goat, sheep, or cow's milk and cultured with the mold Penicillium roqueforti, which gives it its distinctive color, texture, and flavor. The process of making blue cheese involves adding Penicillium roqueforti to milk along with other starter cultures, and it is then aged to develop its unique flavor profile.
The combination of blue cheese and bread is a classic pairing that enhances the enjoyment of both elements. Bread provides a neutral base that complements the strong and salty flavor of blue cheese. It also offers a textural contrast, especially when the bread is toasted or has a crunchy crust.
When creating a blue cheese and bread pairing, there are several considerations to keep in mind. Firstly, the type of bread chosen can vary, from a crusty sourdough to a softer variety such as a brioche bun. Each type of bread will contribute a different flavor and texture to the overall experience. For instance, a crusty sourdough can provide a tangy flavor note that complements the sharpness of the blue cheese, while a softer bread might create a more subtle flavor profile, allowing the blue cheese to be the dominant taste.
Additionally, the texture and thickness of the bread slices can impact the overall mouthfeel and flavor delivery. Thinner slices of bread may provide a more delicate platform, allowing the blue cheese to shine, while thicker slices can contribute a more substantial bite and a longer-lasting flavor release. Toasting the bread can also add a crunchy element, creating a textural contrast with the creamy blue cheese.
When serving blue cheese with bread, it is common to include additional accompaniments such as fruits or spreads. Sweet and juicy fruits like grapes or apple slices can provide a refreshing contrast to the salty cheese, while honey or jam can add a delightful touch of sweetness to the savory combination of blue cheese and bread.
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Frequently asked questions
No, brie is not a blue cheese. However, there is a German cheese called Cambozola that is a combination of French Camembert and Italian Gorgonzola, and is sometimes marketed as blue brie.
Cambozola is a soft-ripened cheese made from cow's milk. It has blue veins that give it a tangy taste. It was developed in Germany during the 1970s and has been sold since 1983.
Like brie, Cambozola has a rich consistency and an edible bloomy rind similar to that of Camembert. It is also a triple-cream cheese, which means that extra cream is added to the milk during production.
