Camembert and brie is made from cow's milk in Normandy, France. Camembert and brie are among the oldest French cheeses.

According to legend, during the French Revolution, Normandy Marie saved a monk who was hiding from persecution from death, who, in gratitude, revealed to her the secret of making the most unusual of all cheeses - Camembert cheese, known only to him.

Brie is considered the progenitor of the famous Camembert. No one has ever fully figured out when his story began. It is only known that it was one of the most popular cheeses back in the Middle Ages, and the first written mention of this cheese dates back to 744, when Charlemagne said: "I have just tasted one of the most exquisite dishes." Actually, brie was recognized as the king of cheeses in 1815 during negotiations about the fate of France after the defeat of Napoleon's troops at Waterloo.

Calorie Camembert and Brie

Camembert cheese is characterized by a high content of proteins and fats and contains 291 kcal per 100 g. 100 g of brie cheese also contains 291 kcal. Eating such foods in large quantities can cause obesity.

Nutritional value per 100 grams:

Useful properties of camembert and brie

One traditional circle of Camembert is made from about two liters of cow's milk, poured into a ladle in the old fashioned way and salt is added. Camembert ripens from the edges to the center. During the aging process, the cheese is covered with an edible velvety white moldy crust. Since real Camembert is not subject to long-term storage, it is often sold a little underripe. This cheese has a slightly mushroomy and delicate taste. It is soft to the touch and should not crumble when cut. Camembert is usually consumed with red young tart wines.

Brie is a soft cheese made from raw cow's milk. In shape, it is a cake with a diameter of 30-60 cm and a thickness of 3-5 cm. A good brie is covered with white velvet-colored mold. Under the crust, you will find the most delicate creamy liquid mass, from which a light aroma of hazelnuts emanates. When you cut open a fresh brie, it looks like it's going to spread before your eyes, but it doesn't.

Brie matures for at least a month (first on the outside and only then on the inside) and has white edges, with slight traces of yellow and red. Ripening is quite fast. For this reason, this cheese must be consumed quickly before it spoils. It is made in round forms - "cakes" with a diameter of 20-30 centimeters, a height of 3-4 cm and a weight of about half a kilogram.

Young brie has a soft and delicate taste, as it ripens, the flesh becomes pungent. The thinner the cake, the sharper the cheese. Interestingly, ripening stops as soon as the first piece is cut off from the circle. Brie is produced at any time of the year, which is why it is one of the most versatile French cheeses. Brie cheese is made by hand, since it is almost impossible to produce it industrially, it is distinguished by a thin moldy crust with white and reddish stains; This cheese contains 46% moisture, 30% fat and 21% protein.

Quality cheese is very healthy. It is completely digestible, contains eight essential amino acids and a ton of vitamins, and is even able to resist tooth decay. And the mold (of course, "blue") further enhances its healing properties. It contains essential amino acids and bacteria that improve bowel function and promote the synthesis of B vitamins.

Moreover, Turkish scientists studying the effect of sunbathing on the human body have found that the special substances rich in noble mold are the best way to protect against sunburn. Accumulating under the skin, these substances contribute to the production of melanin.

Brie and Camembert Cheese - What's the Difference Between Them? What is the best to combine them with? You will learn about this by reading our article.

A well-known dairy product that conquers with its diverse tastes is cheese. Each variety has its own history of creation. Most people cannot imagine their meal without this delicacy. It is made not only from cow's milk, but also from goat's, sheep's and even added to cheeses.

Main types

Main types of cheeses:

• hard;
• semi-solid;
• soft;
• fused.

Separately, I would like to pay attention to Brie and Camembert cheeses. These are delicious types of cheeses and the most popular in terms of taste.

Bree. Description

Brie is He is released with different additives. If it is made in accordance with all the rules, then it is considered the standard of quality. It is named after a small province located near Paris. They began to produce it in ancient times, but the recipe is now valued.

The shape of the cheese is rounded, reminiscent of a cake. It is slightly greyish in color. The surface of real cheese is covered with white mold. It is covered with an edible crust coated with mold. They produce it weighing about three kilograms and 3-5 centimeters high, it has the shape of a cylinder, and its head is up to sixty centimeters in diameter.

Fruits are suitable for this cheese: melon, green apple, pear. It goes well with meat of any fat content and vegetables. Nuts and berries that go well with brie: grapes, walnuts, strawberries. Pairs perfectly with red and white wines. It is in great demand in restaurants, this is due to the serving of a grape drink.

brie benefits

It has a positive effect on the digestive system and intestines, contains many beneficial microorganisms and bacteria. The mold, which is part of the composition, produces a special substance - melanin. And this is the first protector from sunburn in the hot season. It is proved that this variety prevents the appearance of caries in humans.

Brie has a short shelf life, if you cut off a piece of it, then you should eat it within two days. In its entirety, it can be stored for up to six months in the refrigerator at a temperature of minus four degrees.

camembert cheese

This product is produced in France. This soft cheese is moldy and can be mistaken for brie. But the difference is the higher fat content of the product. It has a very ancient origin, was first made in 1791 by an ordinary peasant woman. Made from whole milk. The main point is that the milk must be of high quality. And for this, cows are grazed on special pastures and their nutrition is carefully and very carefully controlled, enriching food with useful minerals.

The color of camembert is close to beige. In rare cases, it can be a dark brown hue. The cheese is spicy, with mushroom, garlic or other flavors, depending on the manufacturer. Camembert belongs to soft cheeses.

Benefits of camembert

Contains beneficial bacteria, they improve our digestion. Camembert and brie contain mold. They protect our skin from sunburn. Camembert contains potassium. And it helps prevent heart disease. Doctors recommend it for serious illnesses such as tuberculosis, oncology and even AIDS. Frequent use of this type of cheese has a positive effect on the condition of the teeth. Also, its inclusion in food is a kind of prevention of caries.

It is contraindicated in pregnant women, children of preschool age, since milk does not undergo special pasteurization treatment. Due to its high fat content, it is not recommended for people with high cholesterol and overweight, because of its high calorie content.

The norm for the use of camembert has been developed, it is necessary to consume no more than fifty grams per day.

Camembert and brie cheese. The difference in storage conditions

Camembert has a short shelf life. If we talk about the difference between brie and camembert, then it can be seen in storage conditions. Camembert is not recommended to be stored in the refrigerator. Since it loses its taste and becomes dense, like butter. At the same time, brie can be safely stored in the refrigerator, and it will not lose its taste.

Camembert. How to apply? Where is it used?

It is better to serve this cheese warm to the table, when cut, the middle flows out of it, and it looks very appetizing and very fragrant. The mold crust should tightly hold the shape of the Camembert. This is considered the benchmark for quality. This cheese is served with soups and various sauces. In addition, they like to add this product to pizza and pie. In France, baked camembert is considered an original dish.

So, brie and camembert cheeses - what's the difference? By examining both types, some differences can be identified. First, it's fat. Camembert is high. Secondly, color and aroma. They differ in taste. Experienced gourmets know a lot about this and immediately recognize the difference between these cheeses.

Important factors when choosing a product

When buying cheese, you should pay attention to:

1. Form integrity. There should not be various cracks, spots on the crust.
2. Packing elasticity. It should spring and not fall too far when pressed.
3. Product color. It must meet all standards, but for an unknowing person it is difficult to determine. Therefore, a lot of spots and discoloration is an unacceptable condition for buying cheese.

In our time, it has become popular to drink wines with gourmet Brie and Camembert cheeses. After all, these products are not only tasty, but also healthy. They will decorate the table in any celebration and will pleasantly surprise guests.

Cheeses and wines

Not all wines are perfect with brie and camembert. It is recommended to choose fruit wines that are not strong in degrees. Red wines are ideal for Camembert, while whites are best for Brie.

In general, cheeses are essential for eating. They are indispensable food products and always remain in demand.

Brie vs Camembert - What's the difference?

Summing up, it should be said that these cheeses are very similar in composition and appearance. But if you look deeper, you can find many discrepancies both in manufacturing and in appearance. Camembert cheese has a higher fat content than Brie. This is worth knowing for those who follow their figure. What is the difference between brie and camembert? Now let's figure it out. Camembert should not be eaten in large quantities, but brie is perfectly acceptable. Also, storage conditions, as you remember, are different for cheeses.

Brie and Camembert cheese - what is the difference between these varieties yet? Smell. Bree smells like forest mushrooms. Camembert has a slight smell of garlic.

Now you know what brie and camembert cheeses are, what is the difference between them, we have indicated. We also talked about what is best combined with this or that variety. We hope that this information was interesting and useful to you.

Anna Maslovskaya

Editor-in-chief of the "Food" section of the "Afisha Daily"

Alena Ermakova

Arian Rousselier

Attache for Communication and Cooperation, French Institute in Russia

Arian Rousselier: The way people cut cheese is very important and interesting. When you bring cheese to dinner in France, every host has a different way of slicing. And there are wrong ways of cutting, my parents, when they see this, are very indignant. I'll show you how.

Alena Ermakova: I'm impressed with how knowledgeable people in France are about food and wine. My friends from Paris always take me to their favorite wine bars, restaurants, and there it starts: “No, no, what are you, we are going to eat this now, which means that you need to take such and such wine, but it's not what you're looking at. What is from the Right Bank will be good starting from such and such a year. Are they bullying? So are they trolling me, or do they really think so? Every time I go there to buy wine at home and start choosing by labels, the sellers immediately: “God! She chooses wine according to the label.

Rousselier: This is very difficult to learn just like that, and we learn from childhood. Yes, we really think so, they are not joking. This is a long process. The first time I tried wine was when I was 6 or 7 years old. At dinner, my parents let me taste a little bit, literally the taste of wine with a certain dish. It is difficult to explain how this learning happens, we absorb from the older generation every day.

Maslovskaya: Did you bring a suitcase of cheeses with you to Moscow?

Rousselier: I wanted to, but, unfortunately, there were five suitcases, and I could not take food with me. I will live in Moscow for the next four years, I have just arrived. It is always so amazing that you serve jams with cheese. Why? I'm not used to it.

Maslovskaya: So it's not French? Need just bread?

All cheeses were bought in popular Moscow supermarkets.

Rousselier: Yes, in France they offer to eat cheese just with bread. And bread, most often a baguette, we usually do not cut, but break.

Jennifer Le Nechet: Do you add butter to cheese?

Ermakova: Not now, although I did so in my childhood. Cheeses were terrible then, French cheeses were very expensive, so I ate mostly Russian or maybe sometimes Armenian or Georgian.

Rousselier: Many people in France prefer to eat cheese along with butter. Usually it is a slice of bread, a layer of butter and cheese on top, most often brie, as a rule, more nuts are added. I remember when I was little, after school I often went to the cheese shop and drank tea there, eating goat cheese, even without bread. Just goat cheese - and it was pretty great.

Camembert "Izbenka", 261 rub. for 116 g

“This is my most familiar homemade cheese, it suits me”

Maslovskaya: This first cheese is runny - and that's a good sign. So right? I love this cheese.

Rousselier: For those cheeses, yes. Pretty tasty.

Ermakova: This is the cheese that I eat all the time, because Sasha, my young man, buys cheese at Izbenka, and it is this one that is sold there. This is my most familiar homemade cheese, it suits me.

Maslovskaya: Ariane, would you think he's French?

Rousselier: It is industrial, not domestic, you can feel it. In France, supermarkets are full of them.

Ermakova: And tell me, it's salty, the other brie that I bought in our stores are completely neutral. That's what I like about it, the salt gives the cheese an extra flavor. Is it correct that brie is salty?

Rousselier: If the cheese is salty, it does not always mean that it is tasty. But with this cheese, I also think that it suits him. Do you eat this cheese at home with something?

Ermakova: At home I eat it just like that, just cheese, I love camembert and brie.

Maslovskaya: Cheese and bread - at home. If in a restaurant, then it can be anything, it depends on how interesting the restaurant we came to, on the taste and imagination of the chef. If we talk about sweet, then it could be cone jam, have you tried it, I guess?

Rousselier: What is cone jam? Do you eat these things?

Maslovskaya: This is not to be eaten in all of Russia ... But in Moscow it has been popular in recent years. There is a restaurant and a Lavkalavka store nearby, its creators are propagandists of Russian farm local products. They sell it there, you can come in.

Rousselier: I've never tried. Are they not too hard?

Maslovskaya: No, they are soft, absolutely soft, delicious.

About turning into a snack

Rousselier: And when do you usually eat cheese, after the main course?

Ermakova: In Russia, cheese is not perceived as a dessert or as a dish between the main and dessert. Rather, it is an appetizer, for example, for wine. But there are restaurants in Moscow where cheese is served as a dessert.

Rousselier: It used to be a tradition in France to eat cheese along with the main course before dessert, but now it is also being turned into an appetizer.

Le Nachet: I agree, we can have a party, a reception - and there will be cheese with almost anything: wine, chocolate, salad. Although there are still traditions - at a homemade Sunday dinner, most likely, food will be served in this order: appetizer, main course, cheese, and dessert at the end. Sometimes cheese and dessert go together.

Rousselier: We often eat cheese with salad and like to choose a separate wine for each dish.

Ermakova: Why are you French women so skinny? Snacks, hot, cheese, dessert, wine - where is it all? Can not see.

Rousselier: Not all French women are skinny, but I think it's because we eat good food. And even more important - the tradition of sharing meals. You eat during breakfast, lunch and dinner, not snacking during the day, I think this is important in order to be in good shape. That is a fixed time for eating.

Camembert "Author's cheeses", 844 rub. for 200 g

“Less industrial, the scent is interesting and intelligent”

Maslovskaya: Just a name, a brand. It's the most expensive cheese we've found, and by the looks of it, it doesn't look like it's going to be the best. It's solid, look how it is.

Rousselier: Like he's older.

Ermakova: What a dear! Now I'll read it, packed a week ago. Expiration date - 10 days.

Le Nachet: The skin is quite thick.

Ermakova (having tried): Very pleasant, good aftertaste - and it's not salt.

Maslovskaya: It tastes better than the first one! Less like industrial cheese, right? What an interesting and intelligent scent. Bitter taste, it happens with such cheese. Is that normal?

Ermakova: Yes Yes. Very pleasant. The taste is more intense than the first sample. And about the bitterness, it can be called astringency.

Rousselier: Yes, the taste is more multifaceted. The consistency is different even though they are both creamy. You know, actually, I like long-aged blue cheeses the most, although many people are disgusted by such.

Five-minute "Wanderzin"

Ermakova: Jennifer, they wrote about you everywhere that you are the first woman to win the championship. Congratulations!

Le Nachet: Yes, it’s not bad, but I don’t think it’s worth paying attention to the gender of the winner so much.

Ermakova: I totally agree. When I see articles like “First Winner,” I think to myself, “So what? It's just okay."

Le Nachet: Yes, journalists like to focus on this.

Rousselier: Can you tell me what this competition is?

Le Nachet: It lasts a week and consists of different challenges like the show "America's Best Chef". According to the rules, you can only use your own branded cocktails. In total, I had to make forty of these. National selections are held in different countries, and the winners go to the final, which takes place every year in a different country. Last year I was in Miami, this year I will be in Mexico. I am currently traveling with the competition as a member of the jury for national and semi-national finals. Yesterday the final was held in Moscow, it was fun. Maxim Gladyshkevich won (bartender from the Novosibirsk bar Friends. - Note. ed.).

Maslovskaya: You know, as far as journalists are concerned, it is true that the profession of a bartender in Russia is still not considered very feminine. In Moscow, yes, there are many of them, but in the whole country, no. A year ago, I interviewed three women working at the bar counter in Moscow, St. Petersburg and Kazan for one project. And all three said that at the beginning of their journey they were faced with the fact that they were taken rather for waiters, they were asked to approach a “real bartender” and were not very trusted. Well, and more stories about drunken men with whom it is difficult.

Rousselier: This is interesting. I never thought about this situation in bars, that there are so many women in the bar industry. I think there is something special about it. I think that now there are fewer and fewer professions in which there are no women. There is very little work that a woman cannot physically do. It's really hard work. But still... For example, there is one more woman in diplomacy. The next French ambassador could be a woman. The next representative of France in Russia. It's exciting.

Bree President, 482 p. for 150 g

"It's tasteless, like Kostroma!"

Maslovskaya: This is the most popular brie in Moscow stores.

Ermakova: It's tasteless. Like Russian cheese, like Kostroma!

Le Nachet: There is nothing interesting in this cheese, there is no zest in it. It doesn't even smell right. By the way, you know that in the north of France, many people eat cheese with coffee in the morning, they just dip the cheese in coffee.

© Arian Rousselier promotes French culture, language - and now cheese in Russia

Camembert "Nine villages", 342 rubles. for 125 g

“Less strong and interesting taste, but eatable”

Ermakova: This cheese has a flashy, attention-grabbing inscription - "Cheese is alive."

Rousselier: And what does it mean - live cheese?

Ermakova: I think they mean it's natural. But it's really funny: "Attention, this cheese is alive!"

Maslovskaya: It is felt. It smells like it's alive.

Rousselier: Can you find other types of cheese in Moscow? Roquefort, dor blue?

Ermakova: Yes, expensive supermarkets have different cheeses. But Roquefort is not often faked, yes, and it is not so popular, you can find blue cheese. After the ban on the import of European cheeses into Russia, brie, camembert and parmesan, these three types of cheese were the first to be actively prepared here. Also burrata and mozzarella.

Maslovskaya: If we talk not only about French cheeses, it will turn out much more. In Russia, everything Italian is loved, and cheese too. Burrata is now one of the main products for restaurants, just some new burgers. Novikov has burrata in every restaurant, with tomatoes, peppers, something else. This is such a new salad with arugula. Everyone wants to eat burrata, in principle, they learned how to cook it deliciously. And if we add one more important condition to this - that the quality of food is not stable in Moscow restaurants - a piece of cheese with a tomato or fig becomes the safest dish that you can order in a restaurant. It's hard to mess up because you don't have to cook it.

Ermakova: I can't stop eating bread. Where do they bake this bread? Here?

Rousselier: When I lived in Moscow a couple of years ago, it was hard to find good bread here. But everything has changed so much, a lot of, as you call them, bakeries have appeared.

Ermakova: All industries have developed strongly over the past seven years. Including bar and bakery. But this is still not enough for such a big city.

Camembert "Our Farm", "AB", 325 rub. for 180 g

“Different from the rest, quite good”

Ermakova: This cheese is different from the rest.

Le Nachet: What do you think of this cheese?

Rousselier: Interesting, I like its texture.

Maslovskaya: I like.

Le Nachet: Yes, he's pretty good.

Ermakova: That is OK.

Rousselier: Where are Russian cheeses produced? Is there any region?

Ermakova: No, everywhere. This cheese is produced in Moscow and near Moscow. All that cheese. Near.

Rousselier: Do you prefer goat cheese or cow cheese?

Maslovskaya: I'm not very with goat - and cheeses, and yogurts.

Ermakova: I like goat cheeses more because I have a little lactose problem. In cheeses, this is not so pronounced, but in other dairy products.

Rousselier: My favorite cheese is brie. Especially from Brie-de-Maux, a town near Paris that produces excellent brie, two varieties. I really like Roquefort, I love Pecorino and Gorgonzola. I like cheese. All cheeses.

Brie "Premium Promo", "Azbuka Vkusa", 285 rub. for 130 g

“This is not a very good cheese. It doesn't smell very good either."

Ermakova: But this is interesting. It's some kind of hybrid.

Le Nachet: I think that cheese is very earthy.

Ermakova: Earthy? Tart. I take it you didn't like it.

Rousselier: This cheese is not as attractive as it seems to be. It's not a very good cheese. It also doesn't smell very good.

Maslovskaya: It smells like chemicals.

Ermakova: Yes.

Le Nachet: Yes, you will find this smell in any industrial cheese. If the production is not very good. Do you know this technique when Camembert is put in a barbecue?

Ermakova: Yes, I like it.

Le Nachet: We do it in France. We wrap Camembert in paper - and into the fire. Well, not directly into the fire, you understand, in general.

Rousselier: Maybe next time I will bring French cheeses with me - and we will compare them with Russian ones?

Le Nachet: I can imagine who will be the winner.

Ermakova: I'm sorry, I have a little problem with my mouth - it can't stop. Like this bread. I can't stop eating it with cheese.

Rousselier: I have the same with pasta sauces. I keep them in a safe place.

Maslovskaya: Can you match the bread for each cheese?

Rousselier: I think, yes.

Ermakova: Which is suitable for brie?

Rousselier: For me, it should be sweet. Bread with honey!

"Camembert Blanc" "Tommoloko", 249 rubles. for 125 g

“Stuck to the knife like Velcro; sour; bitter"

Le Nachet: It sticks to the knife, strong bitterness.

Maslovskaya: And it's also sour.

Ermakova: Yes, it is slightly bitter, sour and thin. Well, in principle, it all sounds good, but I would be upset if I chose it. But I would not choose him, as you have long known.

Maslovskaya: I don't like it at all.

Ermakova: You know, it's not liquid. He's plastic.

Maslovskaya: Adhesive. It stuck to the knife like Velcro.

Ermakova: Sticky, yes.

Verdict

Maslovskaya: The 6th and 8th cheeses are terrible, let's start with them. These are Camembert "Tommoloko" and Brie "Premium Promo". We all don't like them very much, we can't buy them. And brie President - there is nothing to talk about at all. The remaining 5 samples are already all right.

The best of them, the most interesting and truthful is Camembert "Author's Cheeses", bought in "Azbuka Vkusa". But again, we are not sure that we want to buy it for 850 rubles. And certainly such cheese cannot become the basis of a daily diet. On the other hand, it tastes so different from the others we've tried that they probably know what they're charging for. Further, what Alena constantly buys anyway - Camembert "Izbenka", 216 rubles - I think that I will buy it now. Camembert "Nine Villages", "Our Farm", "Azbuka Vkusa" and De Famille do not have enough stars from the sky, but you can eat them. Absolutely clearly industrial, but still better than any Russian parmesan.

Ermakova: So what do we do in the end - to eat cheese or not to eat?

Maslovskaya: I can not do it anymore.

Ermakova: No, not now, in general in Russia.

Maslovskaya: What do you think of Russian cheeses?

Le Nachet: The ones we tried are good, but not exceptional. They are mostly normal. Similar cheeses can be found in ordinary shops in France, such an industrial cheese. However, we are from cheese country. We have a huge number of types of cheeses, and it is very difficult to compare. But my favorite today was Camembert "Author Cheeses", the most expensive one. It is a cheese similar to it that we call brie in France. It has a smell, texture, bitterness.

Maslovskaya: And you, Allen?

Ermakova: What am I? I'm already used to it.

Maslovskaya: Do you buy cheese often, what kind? In Russia or do you bring from trips?

Ermakova: I buy all the time, however, I haven’t bought it in France for a long time. Therefore, it seems to me that I have already really got used to the fact that brie and camembert are like that. However, this does not work with Parmesan. I can't eat Moscow parmesan, or any Russian parmesan. He's disgusting. I bring it from somewhere. Unfortunately, I eat it very quickly, at the same time my mouth itches, but I can’t do anything. I have a terrible allergy to it.

Le Nachet: Thank you girls, I was hungry, but now I'm definitely not. Aryan, was that helpful to you?

Rousselier: Of course, this is very interesting. True, I cannot compare these cheeses with those that I ate in France when my husband and I lived in Paris. Cheeses were the basis of our food. We ate them every day, sometimes they replaced lunch. And in Moscow, I can’t imagine that you can get enough cheese. Yes, have a snack. As we have seen, really good cheese is very expensive. So wait, I'll bring French cheese and meet again.

Some products were not available to the Russian consumer until recently. However, now many of them can be purchased at any supermarket or online sites. Brie and Camembert cheeses can be attributed to this category of goods.

Differences between Brie and Camembert cheeses

Both dessert cheese varieties have a similar composition. In both cheeses, pasteurized milk, cream, mold cultures, sourdough, milk-clotting enzymes, and salt are used as components. However, there are more differences between varieties.

Camembert contains skimmed milk, and the mass fraction of fat in the cheese base is 45-50%. More than half of Brie cheese consists of cream, about 60-65% of them in the cheese base.

During the production of Camembert cheese, lactic acid cultures are introduced five times, due to which the finished cheese has a delicate mushroom taste and smell. In Brie, such cultures are added once, so it is softer, salty in taste and has a slight aroma of ammonia.

These types of cheese differ in appearance. Brie has an oval and slightly raised shape, the cheese head inside is light, white and cream. Camembert is flatter, the cheese head has a yellowish tint. Both varieties of cheese have a soft core. In a properly ripe Brie, it is a little viscous, while in Camembert it can be watery.

Cheese prices

The cost of cheeses varies depending on the manufacturer and the trading platform. The average price for 250 g of Camembert is about 450 rubles, and the average price for 250 g of Brie cheese is 500 rubles.

How to eat Camembert

Camembert stored in the refrigerator completely changes its taste, aroma and texture. To restore the cheese to its original properties, leave it out of the refrigerator for at least thirty minutes to warm to room temperature. Previously, the product can be cut into triangular pieces.

Camembert is a dessert variety. It can be combined with grapes, nuts, crackers, sour berry jams.

Traditionally, Camembert is served with dessert wine, Chardonnay, Beaujolais, Pinot Noir, cider or Calvados.

How to eat Brie

Just like Camembert, Brie cheese should be brought to room temperature. Cheese should be eaten along with the crust. The product goes well with pears, apples, sweet berries, crackers, croissants and baguettes.

Brie is traditionally served with Chardonnay, Pinot Noir, dessert wines, Beaujolais. In addition, the taste of cheese is emphasized by champagne and cider.

Benefits of Camembert Cheese

Camembert is a source of trace elements necessary for the body. It contains calcium and phosphorus, which help to overcome psycho-emotional stress. Due to the large amount of calcium, Camembert can be consumed by people suffering from arthritis, arthrosis, diseases of bones, joints and teeth. This variety of cheese will be an excellent addition to the menu of allergy sufferers who are lactose intolerant: there is very little of it in Camembert.

However, Camembert is not recommended for children under seven years of age and pregnant women: it uses unpasteurized milk, which can cause listeriosis. Camembert over 50 g per day is also contraindicated for hypertensive patients due to its fat content.

Benefits of Brie Cheese

Brie variety, like Camembert, is rich in calcium, which strengthens bone and dental tissue. Brie cheese contains a large amount of vitamin A, which has a positive effect on vision and collagen production. B vitamins, which are also found in Brie, normalize the functioning of the cardiovascular system, nerve cells, eliminate insomnia and prevent caries.

Brie and Camembert are the best choice for lovers of dessert cheeses and those who plan to diversify their everyday menu.

Buying blue cheese from White Cheese From Zhukovka is easy. Go to any of the stores listed and enjoy!

What is the difference between Brie and Camembert cheese?

Brie and Camembert cheeses are made from cow's milk. These are soft cheeses with a characteristic white rind. But what is the difference between Brie and Camembert cheeses? At first glance, these two cheeses are very similar to each other, so many people confuse them.

In fact, Brie and Camembert are two completely different cheeses. Let's take a closer look at what is the difference between them.

Fat content of cheeses

During the production of Brie cheese, cream is added to it. Cream is not added to Camembert. As a result, these two cheeses have different fat content: 60% for Brie and only 45% for Camembert.

Quantity of cheese starter

In the production of Camembert, strong cheese starters are used, which are added to the mass of the future cheese 5 times. When preparing Brie, the cheese starter is added only once, as a result, the cheese is obtained with a lighter taste and aroma.

Appearance of cheese

Brie cheese is taller but smaller in diameter than Camembert. Camembert has a constant diameter and weight of 250 grams.

Cheese color inside

Brie cheese inside can be called white. The color of Camembert is closer to yellow. Sometimes quite yellow.

Taste and smell

Brie has a light smell and a salty taste. Camembert is a much stinkier cheese. It can smell of earth and even "barnyard", mushrooms or hay. It is saltier than Brie cheese. To some, the taste of Camembert resembles the taste of national Japanese cuisine.

refining

Refining is the aging of cheeses, when ready-made cheese is kept on the shelves. Brie cheese is not usually aged. But the real Camembert is kept from 6 to 8 weeks.

These are the main differences between Brie and Camembert cheeses.

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