Randy Chandler
There are many different types of round cheese, from the well-known French Brie to the Australian Gippsland Blue. Brie is a soft, round cheese with a creamy yellow interior and a thin, white, edible crust. Gippsland Blue is also round, with an orange crust covered in white and blue-grey moulds. Other round cheeses include the Belgian Passendale, which has distinctive bulging, rounded edges, and the Austrian Kugelkase, which is creamy with added pepper, caraway seeds and paprika. Gouda, Holland's best-selling cheese, is also round, as is its creamier version, Roomkaas.
| Characteristics | Values |
|---|---|
| Shape | Round, cylindrical or barrel-shaped |
| Crust | White, powdery, brown, orange, covered with white and blue-grey moulds |
| Texture | Soft, creamy, semi-soft, smooth, velvety |
| Flavour | Mild to heady, mushroom-like, sweet, buttery |
| Colour | Creamy yellow, deep yellow, brownish |
| Country of origin | France, Belgium, Australia, Holland, Austria |
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What You'll Learn
Brie
There are now many varieties of brie made all over the world, including plain brie, herbed varieties, double and triple brie, and versions made with other types of milk. The French government officially certifies only two types of brie: brie de Meaux and brie de Melun. Some varieties of brie cheese are smoked.
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Camembert
The first mention of Camembert dates back to the early 18th century, when it was invented by farmer Marie Harel during the French Revolution. The original Camembert, officially known as Camembert de Normandie, received a Protected Designation of Origin (PDO) from the European Union in 1983. This means that only cheeses made in certain parts of Normandy from the raw milk of at least 50% Normande cows can be marketed under the name Camembert de Normandie.
Today, Camembert-style cheeses are made all over the world, including in the United States. However, French Camembert must be made with raw milk, while American Camembert is made with pasteurized milk. The cheesemaking process involves coagulating the cultured milk with rennet to form soft yet solid curds. These curds are then cut into small cubes and transferred into cylindrical moulds to drain. The wheels of Camembert are then salted and ripened for about two weeks before being wrapped in ripening paper.
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Gippsland Blue
There are several round cheeses, including Brie, Camembert, Belgian Passendale, Gippsland Blue, Gouda, Roomkaas, and Kugelkase. Gippsland Blue is a farmhouse cheese made in Australia from Jersey cow milk, which gives it a deep yellow colour and a smooth, velvety texture. It ripens in eight to ten weeks and is round with a natural orange crust covered with white and blue-grey moulds. It has a sweet and buttery taste and is used as a table cheese, for grilling, and in salads. Gippsland Blue is made with whey, cream, and milk, and its brownish colour comes from the milk sugars that are caramelised during its production.
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Kugelkase
There are many round cheeses, including the Belgian Passendale, which has distinctive, bulging, rounded edges and a soft, damp consistency, and Gippsland Blue, which is round with a natural orange crust that is covered with white and blue-grey moulds. Brie, Camembert, and Boursin are also round cheeses.
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Truckle
There are many round cheeses, including Brie, Camembert, Belgian Passendale, Gippsland Blue, Gouda, Roomkaas, and Kugelkase.
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Frequently asked questions
Brie, Camembert, Belgian Passendale, Gippsland Blue, Gouda, Roomkaas, Kugelkase, and truckles.
Brie is a round cheese with a creamy yellow, soft interior and a thin white powdery crust. It dates back to 11th-century France from the province of Le Brie.
Camembert is a round cheese with a higher moisture content and a taller shape compared to Brie. It has mild to heady flavours that develop with aging, sometimes described as "mushroom-like".
Belgian Passendale is a semi-soft cheese with distinctive, bulging, rounded edges and a soft, damp consistency. It has a warm, brown crust lightly dusted with white mould.
Gippsland Blue is a round cheese with a natural orange crust covered with white and blue-grey moulds. It has a sweet and buttery taste and is used as a table cheese, for grilling, and in salads.
