Brie vs. Camembert: Unveiling the Cheese’s Secrets
Brie and Camembert are both soft-ripened cow’s milk cheeses, but they differ in several key aspects. The main differences are in their origin, size, and flavor profile, with Camembert having a stronger, earthier taste and smaller size compared to Brie.
A Tale of Two Cheeses: Background and Heritage
Brie and Camembert, two of the world’s most beloved cheeses, share a common ancestry as soft-ripened cheeses from France. However, their individual histories and regions of origin contribute significantly to their distinct characteristics. Brie hails from the Île-de-France region, near Paris, and boasts a history dating back to the 8th century. Camembert, on the other hand, originates from Normandy in northern France and emerged much later, in the late 18th century. Legend attributes its creation to Marie Harel, a farmer who received cheesemaking advice from a priest during the French Revolution.
The Art of Cheesemaking: Process and Ingredients
Both Brie and Camembert are made using a similar process that involves coagulating raw or pasteurized cow’s milk with rennet. The curds are then carefully ladled into molds, allowed to drain, and sprayed with Penicillium candidum, a mold that creates the distinctive white rind. The cheese is then aged for several weeks, during which time the mold ripens the cheese from the outside in, creating a creamy, flowing texture. The crucial differences lie in the size of the molds used and, in the case of traditional Camembert, the use of raw milk.
Size Matters: Dimensions and Proportions
One of the most readily apparent differences between Brie and Camembert is their size. Brie is typically produced in large wheels, often ranging from 9 to 18 inches in diameter. These large wheels are then cut into wedges for sale. Camembert, in contrast, is traditionally made in small, cylindrical wheels that are approximately 4.5 inches in diameter. This smaller size allows Camembert to ripen more quickly and evenly, contributing to its distinct flavor and texture.
The Flavor Spectrum: Taste and Aroma Profiles
While both cheeses offer a creamy, buttery texture, their flavor profiles differ noticeably. Brie tends to have a milder, more delicate flavor with hints of fruit, nuts, and mushrooms. Its aroma is generally subtle and pleasant. Camembert, on the other hand, possesses a stronger, more assertive flavor. It is often described as earthy, mushroomy, and even slightly pungent. Its aroma can be quite pronounced, sometimes described as having a “barnyard” quality. The use of raw milk in traditional Camembert contributes significantly to this more complex flavor.
Texture and Consistency: Ripening and Serving
Both Brie and Camembert are best enjoyed when they are fully ripe, exhibiting a soft, yielding texture. A properly ripened Brie will be creamy and slightly runny near the rind, while a Camembert will be equally soft and may even have a slightly more pronounced “flow.” When serving, allow the cheese to come to room temperature to fully appreciate its flavor and texture. Both cheeses pair well with a variety of accompaniments, including fruits, nuts, crusty bread, and wines.
Common Mistakes: Storage and Selection
One common mistake is storing Brie and Camembert improperly. They should be kept refrigerated and wrapped in parchment paper or wax paper to allow them to breathe. Avoid storing them in plastic wrap, as this can trap moisture and lead to spoilage. When selecting Brie or Camembert, look for a cheese that has a consistent white rind, a slight give when pressed, and a pleasant aroma. Avoid cheeses that are overly hard, dry, or have an ammonia-like smell. Also, note that while pasteurized versions are widely available, true Camembert de Normandie is only made with raw milk.
Nutritional Value: A Comparison
While not a primary reason to consume cheese, it’s worth noting their nutritional profiles. Both are rich in calcium, protein, and fat. However, precise nutritional values can vary depending on the specific producer and milk source. Below is a general comparison (per 100g):
| Nutrient | Brie (approx.) | Camembert (approx.) |
|---|---|---|
| Calories | 330 | 300 |
| Fat (g) | 28 | 24 |
| Protein (g) | 21 | 20 |
| Calcium (mg) | 180 | 388 |
Culinary Applications: Using Brie and Camembert
Brie’s milder flavor makes it a versatile ingredient in a variety of dishes. It can be used in sandwiches, salads, omelets, and baked appetizers. It’s particularly delicious when baked with fruit and nuts. Camembert, with its bolder flavor, is best enjoyed on its own or with simple accompaniments. It’s a classic choice for a cheese board and pairs well with crusty bread and fruit preserves.
Serving Suggestions: Perfect Pairings
- Brie: Pair with crisp apples, pears, grapes, walnuts, almonds, honey, fig jam, cranberry sauce, or a baguette.
- Camembert: Enjoy with crusty bread, apple slices, pears, figs, walnuts, hazelnuts, cider, or a light-bodied red wine like Beaujolais.
Buying Guide: Selecting Quality Cheese
When purchasing Brie or Camembert, consider the following:
- Origin: Look for cheeses from France for authentic flavor.
- Texture: The cheese should be soft and yielding to the touch.
- Rind: The rind should be a consistent white color without any discoloration or cracks.
- Aroma: The aroma should be pleasant and characteristic of the cheese type.
- Ingredients: Check the label to see if the cheese is made with raw or pasteurized milk.
Frequently Asked Questions (FAQs)
Is it safe to eat the rind on Brie and Camembert?
Yes, the rind on both Brie and Camembert is perfectly safe to eat and is a natural part of the cheese. It’s formed by the Penicillium candidum mold and contributes to the cheese’s overall flavor and texture. While some people prefer not to eat the rind, it’s generally considered safe and enjoyable.
How long does Brie and Camembert last in the refrigerator?
Brie and Camembert are best consumed soon after purchase. In general, they can last for about a week in the refrigerator, provided they are stored properly wrapped in parchment paper or wax paper.
Can I freeze Brie or Camembert?
Freezing is not recommended for Brie or Camembert, as it can significantly alter the texture and flavor of the cheese. The high moisture content can lead to ice crystal formation, making the cheese crumbly and less creamy upon thawing.
What wines pair well with Brie?
Brie pairs well with lighter-bodied wines, such as Chardonnay, Pinot Noir, Sauvignon Blanc, and sparkling wines. The acidity of these wines helps to cut through the richness of the cheese.
What wines pair well with Camembert?
Camembert’s stronger flavor calls for wines with more character, such as Beaujolais, Côtes du Rhône, and dry cider. These wines complement the earthy notes of the cheese.
Is Camembert de Normandie made with pasteurized or raw milk?
Traditional Camembert de Normandie is always made with raw cow’s milk. This gives it its characteristic flavor and texture. However, pasteurized versions are also available.
What is the difference between a double-cream Brie and a triple-cream Brie?
Double-cream and triple-cream Bries have extra cream added during the cheesemaking process, resulting in a richer, more decadent flavor and texture. Triple-cream Bries have an even higher fat content than double-cream Bries.
Can I bake Brie or Camembert?
Yes, both Brie and Camembert are excellent for baking. Baked Brie is a popular appetizer served with fruit, nuts, and crusty bread. Baked Camembert is also delicious and can be served with similar accompaniments.
Why does my Brie or Camembert smell like ammonia?
An ammonia smell indicates that the cheese is overripe. This is caused by the breakdown of proteins as the cheese ages. While a slight ammonia smell might be acceptable, a strong odor suggests that the cheese is past its prime.
What is the white mold on Brie and Camembert made of?
The white mold on Brie and Camembert is Penicillium candidum, a harmless and essential mold that is sprayed onto the cheese during the cheesemaking process. It ripens the cheese from the outside in, creating the creamy texture and characteristic flavor.
Are Brie and Camembert suitable for vegetarians?
Yes, most Brie and Camembert cheeses are suitable for vegetarians. However, it’s important to check the label to ensure that the cheese is made with vegetable rennet rather than animal rennet.
How can I tell if my Brie or Camembert is ripe?
A ripe Brie or Camembert will be soft and yielding to the touch. The rind should be a consistent white color, and the aroma should be pleasant and characteristic of the cheese type. If the cheese is overly hard, dry, or has an ammonia-like smell, it is likely overripe.