Very interesting video. And timely too - I've just made a camembert style cheese and people keep asking me the difference between brie and camembert and now I have a reliable source to refer them to! Nice .
Hello! I live in Normandie and I'm very sad to hear that camembert and brie taste the same in New Zealand. Brie has a soft smell and taste and is very creamy while camembert has a moderately strong, slightly sour taste that gets sourer as it ages and it has a chalky consistency when fresh and gets creamier with time (after a week or two it gets almost runny).
Very interesting, thank you. The mass produced ones tend to taste the same here. We do have some really nice artisan cheese makers whose Brie and Camembert do taste different.
An excellent video. It can be difficult to tell the difference between Brie and Camembert in the UK. Another problem is the size, both are being produced as small round discs.
I appreciate that you took the effort to explain the differences between Brie and Camembert, but you only covered the technical aspects (size, region, etc.). I would've liked to know more about things such as flavour, texture, and aroma (i.e., the important parts - the eating!).
Thanks. I agree with you on that. The reason I didn't comment on flavour etc is that it is hard to get French Camembert and Brie from Camembert and Brie in New Zealand, so I can't really speak from experience. I can do some of our locally made versions, but they are going to have their own characteristics. It's one of the downsides to living on the opposite side of the world from Europe.
You might find Gavin Webber's channel helps answer those. Gavin makes and tastes many cheeses (and Gavin recommended this channel to me) including brie and camembert so look him up, they are also great videos.
Camembert must be made with milk primarily from Normande cows. This milk has an average fat content of over 4%. Brie, however, is made from primarily Holstein milk, which averages about 3.8% (with some farms mixing in some Jersey milk). The result is that, ironically, Camembert cheeses can often be higher fat than Brie cheeses. This is opposite to the American habit of calling double creme cheeses "Brie". The make is also quite different. Brie is made by having a long coagulation time (can be up to 10 hours), and then slicing the curd into forms, where they drain. Camembert is made with a much shorter (though still long compared to other cheeses) coagulation time where the curds are ladled into the forms over a long period of time (generally you scoop 3 or 5 times, with about 45 minutes separating each scoop). This results in a cheese that has a lower moisture level (and, hence higher final fat content, by weight). Finally, Brie tends to be aged longer (up to 8 weeks), while Camembert is out the door by 5-6 weeks. What's the difference in taste/texture? I don't have a *lot* of experience, but the times I've had real AOC Brie and Camembert, the Brie tended to be a bit softer with more "wild" flavours. Camembert *can* be famously runny, though. I just haven't had that myself and I suspect you would have to hold it in your fridge/cave for a while to get there. I think traditional Brie tends to use a white mold that tends towards lypolisis (fat breakdown). It produces kind of "barnyard" flavours and aromas, though it depends on the producer I think. Also, the longer aging obviously produces more flavour. Similarly, Brie producers often talk about encouraging geotrichum candidum (which has a very strong aroma), while I've heard Camembert producers saying that they consider too much geotrichum to be a defect. My impression is that the super buttery "Brie" cheeses you can buy around he world are very unlike Brie de Meaux, which has a very complex flavour. On the other hand AOC Camembert that I've had is not that much different than some of the better quality "Camembert" cheeses I that I've had from other places in the world. Anyway, consider this a single data point from my research on the topic. Some people are passionate about this subject and I've met people who have said incredibly uncomplimentary things about my opinions. YMMV :-)
Brie and camembert taste very different at least the ones I've had, brie is more mild and camembert has a stronger flavor. I get my dairy from an organic 100% grass-fed farm, I've never had store bought brie or camembert. I live in the states btw.
i think thats why the italians of the coast, do not use cheese for pasta and fish. Only in inner cities where cheese is made and there is no fresh fish.
Having tried various brands of Brie and Camembert, I can say I much prefer the taste of Brie. Camembert seems to have a musty and fungal taste, hard to describe. Brie tastes much cleaner.
Mass produced brie and camembert taste the same, now real camembert tastes more like sat marcelin or affinois. Brie de meaux even has quite a different and stronger taste than mass peoduced brie.
I think Stilton is the King of Cheese. Or maybe a 5 year aged Gouda. Or maybe a sharp 3 year old Cheddar. Asiago tastes regal. Or maybe it is Brie. I can't pick!
Louis XVI not Louis XIV.
The king executed is Louis XVI.
Thanks. I'm annoyed at myself for mixing the two up. Sorry about that.
@@cheesehistory When the teacher says you will use math as a historian.
Yeah, maths is not one of my strengths
I wouldn't worry too much, I'm always getting the Louis mixed up! :)@@cheesehistory
Very interesting video. And timely too - I've just made a camembert style cheese and people keep asking me the difference between brie and camembert and now I have a reliable source to refer them to!
Nice .
Happy to help 😁
Hello! I live in Normandie and I'm very sad to hear that camembert and brie taste the same in New Zealand. Brie has a soft smell and taste and is very creamy while camembert has a moderately strong, slightly sour taste that gets sourer as it ages and it has a chalky consistency when fresh and gets creamier with time (after a week or two it gets almost runny).
Very interesting, thank you. The mass produced ones tend to taste the same here. We do have some really nice artisan cheese makers whose Brie and Camembert do taste different.
Such awesome content. Thank you. So much history. Very intelligent. Top notch channel. Thanks again.
An excellent video. It can be difficult to tell the difference between Brie and Camembert in the UK. Another problem is the size, both are being produced as small round discs.
I wish we could actually try the difference between Brie and Camembert in NZ.
Very interesting as always 😍
excellent channel! keep up the work!!!
what a great video, thanks 😊
the congress of Vienna was the birth of international relations between countries, ambassadors etc
I appreciate that you took the effort to explain the differences between Brie and Camembert, but you only covered the technical aspects (size, region, etc.). I would've liked to know more about things such as flavour, texture, and aroma (i.e., the important parts - the eating!).
Thanks. I agree with you on that. The reason I didn't comment on flavour etc is that it is hard to get French Camembert and Brie from Camembert and Brie in New Zealand, so I can't really speak from experience. I can do some of our locally made versions, but they are going to have their own characteristics. It's one of the downsides to living on the opposite side of the world from Europe.
You might find Gavin Webber's channel helps answer those. Gavin makes and tastes many cheeses (and Gavin recommended this channel to me) including brie and camembert so look him up, they are also great videos.
@@dc-k4868 yes, I'm familiar with the Curd Nerd! It was his recommendation that brought me to Cheese History in the first place.
Camembert must be made with milk primarily from Normande cows. This milk has an average fat content of over 4%. Brie, however, is made from primarily Holstein milk, which averages about 3.8% (with some farms mixing in some Jersey milk). The result is that, ironically, Camembert cheeses can often be higher fat than Brie cheeses. This is opposite to the American habit of calling double creme cheeses "Brie". The make is also quite different. Brie is made by having a long coagulation time (can be up to 10 hours), and then slicing the curd into forms, where they drain. Camembert is made with a much shorter (though still long compared to other cheeses) coagulation time where the curds are ladled into the forms over a long period of time (generally you scoop 3 or 5 times, with about 45 minutes separating each scoop). This results in a cheese that has a lower moisture level (and, hence higher final fat content, by weight). Finally, Brie tends to be aged longer (up to 8 weeks), while Camembert is out the door by 5-6 weeks.
What's the difference in taste/texture? I don't have a *lot* of experience, but the times I've had real AOC Brie and Camembert, the Brie tended to be a bit softer with more "wild" flavours. Camembert *can* be famously runny, though. I just haven't had that myself and I suspect you would have to hold it in your fridge/cave for a while to get there. I think traditional Brie tends to use a white mold that tends towards lypolisis (fat breakdown). It produces kind of "barnyard" flavours and aromas, though it depends on the producer I think. Also, the longer aging obviously produces more flavour. Similarly, Brie producers often talk about encouraging geotrichum candidum (which has a very strong aroma), while I've heard Camembert producers saying that they consider too much geotrichum to be a defect. My impression is that the super buttery "Brie" cheeses you can buy around he world are very unlike Brie de Meaux, which has a very complex flavour. On the other hand AOC Camembert that I've had is not that much different than some of the better quality "Camembert" cheeses I that I've had from other places in the world.
Anyway, consider this a single data point from my research on the topic. Some people are passionate about this subject and I've met people who have said incredibly uncomplimentary things about my opinions. YMMV :-)
@@urouroniwa great, thanks!
Brie and camembert taste very different at least the ones I've had, brie is more mild and camembert has a stronger flavor. I get my dairy from an organic 100% grass-fed farm, I've never had store bought brie or camembert. I live in the states btw.
i think thats why the italians of the coast, do not use cheese for pasta and fish. Only in inner cities where cheese is made and there is no fresh fish.
One small correction. Brie de Melun is not coagulated with rennet (as far as I understand).
That's interesting because according to its PDO documents, it is. It may be quite a small amount as it is supposed to coagulate for 18 hours.
Thanks for watching! Which cheese do you think should have the title "king of cheeses"?
Colby
Époisses
Stilton
Edible.
Nonsense, Stilton is well known as the King of cheese.
(I do like Brie and Camembert but can't tell the difference to be honest)
🤣
Brie does deserve it’s title
Having tried various brands of Brie and Camembert, I can say I much prefer the taste of Brie. Camembert seems to have a musty and fungal taste, hard to describe. Brie tastes much cleaner.
Oh, the cat's eaten it.
Mass produced brie and camembert taste the same, now real camembert tastes more like sat marcelin or affinois.
Brie de meaux even has quite a different and stronger taste than mass peoduced brie.
All hail the king!
I think Stilton is the King of Cheese. Or maybe a 5 year aged Gouda. Or maybe a sharp 3 year old Cheddar. Asiago tastes regal. Or maybe it is Brie. I can't pick!
There are too many amazing cheeses to choose just one 😁
If Brie is the king of cheeses, would you be the queen of communicating cheese history online?
(no offence).
Perhaps we should put that to a vote just like they did for Brie 😁
Personally I don't care for brie. Very very sharp cheddar is the king of cheeses.
😁✌🖖👌👍😎
I warm to marry you!! ❤