Charles de Gaulle, the French President in 1962 asked that “how can a country with two hundred and forty-six varieties of cheese you govern?”. So, it can be seen that there is immense cheese variety. These cheese varieties have wide ranges in terms of forms, flavors, and textures.
Mainly into eight broad categories, the French cheese can be grouped. Some of the cheese instances are Abondance, Beaufort, Banon, Abbaye de Belloc, Abbaye de Timadeuc cheese and many more. In this article, the main focus is on differentiating brie and camembert.
Brie vs Camembert
The main difference between the brie and camembert is their flavors. Brie has a creamy and buttery flavor which is milder. On the other hand, camembert has a more earthy and deeper flavor.
Near Paris, the origin of brie was taken place and where unpasteurized, production from farm Brie de Melun and Brie de Meaux are the versions which are highly esteemed. Today most brie is made from pasteurized milk mainly in factories.
The gooey, thick camembert cheese is popular on bread as well as paired with fruit and often packed as food for picnics. The origin of camembert can be traced to when the farmer’s wife allegedly offered some to Napoleon in the Camembert village.
Comparison Table Between Brie and Camembert
|Parameters of Comparison||Brie||Camembert|
|Interpretation||It is a creamy, mild, soft, cheese milk of the cow.||It is a rich cheese with a rind of white color.|
|Flavor||Buttery and creamy flavor||Deep, intense, and earthy notes|
|Size||Around 9-14 inches in diameter||Around 5 inches in diameter|
|Fat||Saturated fat: 17.41g|
Monosaturated fat: 8.013g
|Saturated fat: 15.259g|
Monosaturated fat: 7.023g
What is Brie?
Brie is a soft cheese made from cow milk and named after Brie which is a region of France. Under white mold rind, there is a slight grayish tinge. The rind is generally eaten and its flavor largely depends upon the environment of its manufacture and ingredients used.
From that semi or whole skimmed milk, it is produced. By adding rennet to raw milk as well as warming to 37 degrees C temperature the curd is obtained. Then it is cast into molds and sometimes with a ladle of additional perforated. The mold of 20cm is filled with many thin cheese layers and drained.
Later, the molded cheese is taken out, salted, and inoculated with cheese culture and in a controlled environment aged. Brie consists of a good amount of both vitamin B2 and vitamin B12. When it comes to protein, brie is also a good source.
Nowadays, there are several varieties available for brie, including herbed varieties, triple and double brie, plain brie, and brie versions made with other milk kinds. Although it is a cheese from France, it is possible to obtain Wisconsin and Somerset brie.
What is Camembert?
From the unpasteurized milk, the first camembert was made “Camembert de Normandie” is the AOC variety which is by law to only be made with unpasteurized milk. Pasteurized milk is used by most modern cheesemakers for reasons of safety and compliance with convenience or regulations.
It is made by cow milk of inoculating warmed with bacteria, namely mesophilic then rennet is added and allowed to coagulate this mixture. Further, the curd is cut into cubes, salted as well as transferred to molds of low cylindrical camembert.
Every six to twelve hours the molds are turned to allow evenly drain the whey from the cut curds. Each mold consists of cylindrical, flat, solid cheese after 48 hours. At this point, the cheese is bland, hard, and crumbly. From many compounds, this cheese gets its odor like diacetyl, isovaleric acid, butyric acid, phenanthryl acetate, methional, and many more.
A similar cheese under the same name is manufactured in Hungary. Slovakia under the name Plesnivec and in the Czech Republic as herein. During World War I, this cheese was issued to French troops. In French literature, culture, and history, camembert has many other roles.
Main Differences Between Brie and Camembert
- Only at the beginning, lactic starters are added in the production of brie for yielding mild flavor. Meanwhile, during the production of camembert lactic starters were added five-time.
- When it comes to origin, as per the name brie it originated from the Brie region of France. In contrast, as per the camembert, it originated from the camembert region in Normandy in France.
- The inner appearance of brie has whitish, and most versions are stabilized in America means a firm texture in the center that never turns runny. On contrary, camembert tends to have a deeper yellowish color and very ripe have runny inside.
- In terms of smell, brie has a buttery and light scent. On the other hand, camembert smell Barran yard-y like hay or mushrooms and earthy.
- Affinage is generally the ripening cheese art. The consumption of brie is made to be immediate. On the flip side, before cutting camembert into a wheel they have to wait for six or eight weeks for consumption.
It can be concluded that both brie and camembert cheese are two of the cheese whose origin can be traced from France. Brie is a creamy, mild, soft, cheese milk of the cow. On the other hand, Camembert is a creamy, soft, and rich cheese with a rind of white color.
A brie wheel is around 9-14 inches in diameter. In contrast, a camembert wheel is around 5 inches in diameter. This saturated fat present in brie is 17.41g, and monosaturated fat is 8.013g. On contrary, saturated fat of camembert is 15.259g, and monosaturated fat is 7.023g. When it comes to cholesterol, brie consists of cholesterol in the amount of 100mg. Meanwhile, the total amount of cholesterol camembert consists of is 72mg.
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