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When shopping for cheese at the supermarket, I always tend to choose Brie, believing the taste and texture to be superior to its mysteriously similar looking ‘foe’ Camembert. Yet recently (that being about five minutes ago when Googling brie images for the best stuff) I learnt a shocking truth: The two cheeses are pretty much exactly the same, just in different packaging! It brings me to wonder why I have so fervently argued in favour of Brie at the buffet table when clearly I had no idea what I was on about. As I am attempting to digest (sorry about the bad pun) my cheese racism, I am also starting to realise how poorly opinions serve one in general. Ahh, all this over cheese.
So for the techies: Camembert should be made with Penicillium camemberti and Brie with P. camemberti, Brevibacterium linens and some other micro-organisms. Brie should have more flavour and faster flavour development than camembert, but these days many factories just use P. camemberti for both.
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my, oh my, that is an interesting discovery.. and I always thought brie was softer. I suppose it’s a matter of the brand.
It's fairly soft. It's really good to spread on French bread. In high school it was the choice snack for the debate team. :)
i thought Brie was creamiest, and tend to sometimes have a nuts taste :d
i thought Brie was creamiest, and tend to sometimes have a nuts taste :d