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Subject: Camembert vs Brie
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Camembert
Camembert was reputedly invented in 1791 by Marie Harel, a farmer from Normandy, thanks to advice from a priest who came from France.
When fresh, it is quite crumbly and relatively hard, but characteristically ripens and becomes softer and strongly flavoured as it ages.
Camembert can be used in many dishes, but is also popularly eaten uncooked on bread or with wine or meat, to enjoy the subtle flavour and texture which does not survive heating. It is usually served at room temperature.
Brie
Brie is a soft cows\' cheese named after Brie, the French province in which it originated. It is pale in colour with a slight greyish tinge under crusty white mould; very soft and savoury with a hint of ammonia. The white mouldy rind is edible, and is not intended to be separated from the cheese before consumption.
If left to mature for longer, typically several months to a year, the cheese becomes stronger in flavour and taste, the pâté drier and darker, and the rind also darker and crumbly, and is called Brie Noir. Around the Île-de-France, where Brie is made, people enjoy soaking this in Café au lait and eating it for breakfast. Over-ripe brie contains an unpleasant, excessive amount of ammonia, which is produced by the same micro-organisms required for ripening.
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Camembert was reputedly invented in 1791 by Marie Harel, a farmer from Normandy, thanks to advice from a priest who came from France.
When fresh, it is quite crumbly and relatively hard, but characteristically ripens and becomes softer and strongly flavoured as it ages.
Camembert can be used in many dishes, but is also popularly eaten uncooked on bread or with wine or meat, to enjoy the subtle flavour and texture which does not survive heating. It is usually served at room temperature.
Brie
Brie is a soft cows\' cheese named after Brie, the French province in which it originated. It is pale in colour with a slight greyish tinge under crusty white mould; very soft and savoury with a hint of ammonia. The white mouldy rind is edible, and is not intended to be separated from the cheese before consumption.
If left to mature for longer, typically several months to a year, the cheese becomes stronger in flavour and taste, the pâté drier and darker, and the rind also darker and crumbly, and is called Brie Noir. Around the Île-de-France, where Brie is made, people enjoy soaking this in Café au lait and eating it for breakfast. Over-ripe brie contains an unpleasant, excessive amount of ammonia, which is produced by the same micro-organisms required for ripening.
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If they are the same cheese, why do they have different names ?
yes, they are very, very, nearly the same cheese apart from geography. this should be a draw...
brie sounds more english than camembert, that is why thou est the victor.
if only Sepp would apply that principle to the real world cup...
yeah, but the problem is that he is a real blatter.
and both these cheeses deep fried in blatter taste nice...
Brie doesn't only sound British, it suits the British palate more because it is more bland than the Camembert. While a good ripened Brie could be wonderful, the supermarket type is usually only slightly better than the horrific Dairylee triangles!
it does sound british, in a ristonian accent, oo-arr brie.
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