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Follow the general rule described above (i.e., Brie is milder and Camembert bolder) when pairing these cheeses with any given food or drink…but the truth is that there’s so much to discover in ...
The best drink pairings for Brie include dry sparkling wine (“It lifts the rich texture of the cheese off the palate and will balance the more intense flavors of a ripe Brie,” Sennett says ...
Once the rind is cut on Camembert, the cheese typically has a more pungent aroma than does brie. In terms of taste, Camembert has a stronger, slightly sour, and sometimes chalky taste. The texture of Camembert is softer than that of brie, and if warmed, Camembert will become creamier, whereas brie warms without losing as much structure.
Traditionally, Brie was produced in large wheels measuring either 22.9 cm (9 in) or 36.8 cm (14.5 in) in diameter. [1] As a result, Brie takes longer to ripen compared to the smaller Camembert cheeses. When sold, Brie is typically cut into segments from the larger wheels, although some variations of Brie are sold as small, flat cylinders.
The National Centre for Scientific Research, France’s state-run science agency, has warned that Camembert, brie and even blue cheeses “could disappear,” owing to a decline in the strains of ...
One of the oldest kinds of cheese in France, its production is believed to date back as far as the 6th century AD, in the Kingdom of the Franks. It looks similar to Camembert and Brie, with a dry, white, edible rind, but the taste is saltier and sharper. [1] Unlike other soft-white-rinded cheeses, Neufchâtel has a grainy texture. [2]
These tasty brie cheese pairings from cheese expert, Marissa Mullen of That Cheese Plate, totally reinvent the wheel.
The cheese has been sold since 1983 [1] and is still produced by Champignon. In English-speaking countries, Cambozola is often marketed as blue brie . It is made from a combination of Penicillium camemberti and the same blue Penicillium roqueforti mould used to make Gorgonzola , Roquefort , and Stilton .