What’s the Difference Between Brie and Camembert Cheese?
Brie and Camembert, while both soft, bloomy-rind cheeses from France, differ primarily in milk origin (Brie traditionally uses cow’s milk with added cream, while Camembert historically uses only raw cow’s milk) and production methods, leading to subtle variations in flavor, texture, and aroma.
The Aromatic Allure of Bloomy-Rind Cheeses
Brie and Camembert are culinary darlings, celebrated for their creamy interiors, earthy rinds, and versatile applications. From elegant cheese boards to comforting baked dishes, their presence elevates any gastronomic experience. These soft-ripened cheeses belong to a family known as bloomy-rind cheeses, characterized by their edible, white, mold-covered exteriors. But beneath the surface similarities, a world of subtle nuances awaits.
Brie: The “King of Cheeses”
Brie, often dubbed the “King of Cheeses,” hails from the Île-de-France region of France. Its production involves using cow’s milk, sometimes enriched with cream to achieve a particularly luxurious texture. The cheese is typically formed into large, flat wheels, often 9 to 17 inches in diameter.
- Flavor Profile: Brie offers a mild, buttery, and slightly tangy flavor, which intensifies as it ripens. The rind contributes earthy and mushroomy notes.
- Texture: Expect a smooth, creamy, and almost runny interior when fully ripe, particularly near the rind.
- Milk: Traditionally, pasteurized or raw cow’s milk, and sometimes cream is added.
- Size: Usually larger wheels than Camembert, from 9-17 inches.
Camembert: A Normandy Native
Camembert originates from Normandy, France, and holds Protected Designation of Origin (PDO) status, meaning that true Camembert de Normandie must adhere to strict production standards. A crucial aspect is the use of raw cow’s milk, giving it a distinct flavor and texture. Camembert cheeses are smaller, usually around 4.5 inches in diameter.
- Flavor Profile: Camembert has a more intense and earthy flavor than Brie, with bolder mushroomy, grassy, and sometimes barnyardy notes. The flavor also depends on the quality of the milk used.
- Texture: It has a slightly firmer and more robust texture than Brie, and may retain a firmer core even when fully ripe.
- Milk: Traditionally, only raw cow’s milk.
- Size: Smaller wheels, typically around 4.5 inches.
Production Methods: The Key Distinctions
While the basic cheesemaking principles are similar, subtle differences in production contribute to the distinct characteristics of Brie and Camembert.
- Coagulation: Both cheeses use rennet to coagulate the milk. However, the coagulation time and temperature can vary slightly.
- Molding: The curd is carefully ladled into molds, often in multiple layers, allowing the whey to drain slowly. Camembert is traditionally hand-ladled, contributing to its characteristic texture.
- Salting: Salting helps control moisture and promote rind development.
- Aging: Both cheeses are aged for several weeks, allowing the Penicillium candidum mold to develop the characteristic white rind.
Comparing Brie and Camembert: A Quick Reference
| Feature | Brie | Camembert |
|---|---|---|
| Origin | Île-de-France, France | Normandy, France |
| Milk | Pasteurized or raw cow’s milk, sometimes with added cream. | Historically only raw cow’s milk. |
| Size | Larger (9-17 inches) | Smaller (around 4.5 inches) |
| Flavor | Mild, buttery, slightly tangy | More intense, earthy, mushroomy, sometimes barnyardy |
| Texture | Creamy, smooth, almost runny when ripe | Slightly firmer, more robust |
| Aroma | Delicate, mushroomy | Stronger, more pungent |
| PDO Status | No | Yes (Camembert de Normandie) |
How to Enjoy Brie and Camembert
Both Brie and Camembert are best enjoyed at room temperature, allowing their flavors and textures to fully develop.
- Serving Suggestions: Serve with crusty bread, fruit (apples, pears, grapes), nuts, and honey. They also pair well with wine.
- Wine Pairing: Brie pairs well with light-bodied red wines (Beaujolais, Pinot Noir) or crisp white wines (Sauvignon Blanc, Chardonnay). Camembert complements more full-bodied red wines (Bordeaux, Cabernet Sauvignon) or cider.
- Baking: Both cheeses can be baked until warm and gooey, making a delicious appetizer or dessert.
Frequently Asked Questions (FAQs)
Can I eat the rind of Brie and Camembert?
Yes, the rind of both Brie and Camembert is perfectly edible. It contributes to the overall flavor and texture of the cheese. However, some people prefer to remove it, particularly if it has a strong ammonia-like smell, which indicates over-ripening.
How do I store Brie and Camembert properly?
Store both cheeses in the refrigerator wrapped in parchment paper or cheese paper. Avoid plastic wrap, as it can trap moisture and lead to mold growth. Bring them to room temperature for about an hour before serving to allow the flavors to develop.
What does it mean if my Brie or Camembert smells like ammonia?
A strong ammonia smell indicates that the cheese is over-ripe. While still safe to eat, the flavor and texture may be unpleasant. It’s best to consume the cheese before it reaches this stage.
How can I tell if Brie or Camembert is ripe?
A ripe Brie or Camembert will have a slightly bulging rind and a soft, yielding interior. The aroma should be pleasant and mushroomy, not overly pungent. If the cheese is hard and chalky, it’s under-ripe.
Are Brie and Camembert vegetarian?
Most Brie and Camembert cheeses use animal rennet, making them unsuitable for vegetarians. However, some producers use vegetable rennet, so it’s always best to check the label if you’re looking for a vegetarian option.
Can I freeze Brie and Camembert?
Freezing is not recommended for Brie and Camembert, as it can significantly alter their texture, making them crumbly and watery. The flavor may also be affected.
What’s the difference between double-crème and triple-crème Brie?
Double-crème Brie has a fat content of at least 60%, while triple-crème Brie has a fat content of at least 75%. This higher fat content results in an even richer and more decadent flavor and texture.
Is Camembert always made with raw milk?
While traditional Camembert de Normandie is made with raw milk, some producers outside of France may use pasteurized milk. If you’re looking for authentic Camembert, be sure to check the label for the PDO designation.
Can I use Brie or Camembert in cooking?
Yes, both cheeses are excellent for cooking. They can be used in baked dishes, sauces, soups, and sandwiches. Their creamy texture melts beautifully, adding richness and flavor.
What are some good accompaniments for Brie and Camembert?
Good accompaniments include crusty bread, crackers, fruit (apples, pears, grapes), nuts (walnuts, almonds), honey, jam, and chutney.
Are Brie and Camembert cheeses healthy?
Brie and Camembert are high in fat and calories, but they also contain protein and calcium. Enjoy them in moderation as part of a balanced diet.
What is the white mold on Brie and Camembert?
The white mold on the rind of Brie and Camembert is Penicillium candidum. This mold is essential for the development of the cheese’s flavor and texture. It is completely safe to eat.