Cheese lovers the world over have long debated the merits of two of the most beloved soft cow’s milk cheeses: Camembert vs Brie.
But, for all their popularity, many people are unaware of the differences between these two French cheeses.
What are their origins? What flavor profiles do they have? How do they compare in terms of texture and nutritional value? And, perhaps the most pressing question for many, when and how do you choose one over the other?
This blog post explores these questions and more in an effort to determine whether one of these cheeses reigns supreme in the battle of Camembert vs Brie.
Let’s get started!
Origins of Camembert Cheese and Brie Cheese
Camembert
Camembert is a French cheese that has been made in the Normandy region of France since at least the 18th century.
It is believed to be the creation of Marie Harel, a local farmer, who is said to have combined the milk of two local cows to create the cheese.
The cheese was so beloved in the region that it was named after the nearby village of Camembert.
Isigny Sainte-Mere and the Ile de France brand in Normandy or Graindorge in Livarot make really good Camembert de Normandie cheeses.
Camembert de Normandie is traditionally made with raw milk and is the only Camembert variety with protected status, holding both French AOC (appellation d’origine contrôlée) and the EU’s PDO (Protecting Designation of Origin).
However, Camembert-style cheeses are made throughout the world – ‘camembert’ isn’t a protected term. The ‘standard’ Camembert cheese is often labeled as Camembert de Caractère, which translates to ‘Camembert of character’.
Brie
Brie is also a French cheese and was first created in the Seine-et-Marne region of France in the late 17th century.
It was named after the Brie region of France, which is still renowned for its cheese.
Unlike Camembert, Brie is now a totally protected cheese, meaning that only cheese produced in this region can be labeled as Brie.
Unfortunately for cheese-lovers, the real raw cow’s milk versions of Brie remain unavailable in many countries due to governing regulations. The most ‘true-to-form’ pasteurized Brie cheeses are available from Rouzaire in Tournan-en-Brie.
Only two cheeses are made using the traditional recipe that bear an AOP stamp: Brie de Meaux and Brie de Melun.
Brie de Meaux is a French Brie, made with unpasteurized milk, characterized by a delicious full-bodied taste, which becomes stronger as the cheese ages.
Depending on the vintage, Brie de Meaux offers sensory characteristics similar to Camembert, including soft, creamy texture, bloomy white rind, and flavor notes that vary from milky, nutty, to brothy.
Compared with Brie de Meaux, Brie de Melun is smaller. It is also made from cow’s milk and is stronger and saltier than Brie de Melun. It has a darkly mottled rind with a golden/straw-yellow paste inside. Some say that Brie de Melun is the King of all Cheeses and it may be the oldest of all the Bries.
Shape and Size of Camembert vs Brie
Visually, perhaps the easiest way to tell the difference between Camembert and Brie is their size.
Traditional Brie is produced in big wheels, around 16 inches in diameter.
In comparison, Camembert is made in much smaller rounds, up to five inches in diameter.
The larger size of Camembert means there is more surface area for the evaporation of moisture during the aging process. This influences both flavor and texture. Because it is smaller, Camembert ages much faster than Brie.
But wait, it’s not quite that simple. These days, many cheesemakers produce Baby Brie, Petit Brie, and Mini Brie, which are generally similar in size to Camembert.
So, if it’s a wedge, it’s probably Brie, but if it’s a smaller round, best to check the label.
Flavor Profiles of Camembert and Brie
Camembert
Both Camembert and Brie are considered to be “bloomy rind” cheeses, meaning that they have an edible soft rind that is covered in a white, downy mold.
Camembert has a strong, earthy flavor with a hint of salt and butter. It has a distinct, yeasty aroma and a creamy, smooth texture. The flavor can vary depending on the type of milk used and the amount of aging time.
Camembert uses a stronger lactic culture than Brie, which is inoculated in cheese molds five times. This helps create a stronger-tasting cheese.
Brie
Brie, on the other hand, has a mild flavor with a subtle nuttiness. It has a more delicate aroma and a creamier, spreadable texture.
Taste-wise, it has a mushroom-like, earthy, buttery flavor, topped off with a savory edge.
For Brie, the lactic starter is introduced just once at the beginning, making it milder in flavor than camembert.
Texture Comparison of Camembert and Brie
When it comes to texture, Brie is softer, gooier, and has a creamier texture than Camembert.
Ripe Brie has a sticky, almost custard-like consistency that makes it perfect for spreading on crackers or bread.
Both cheeses have a soft edible rind.
Nutritional Value of Camembert and Brie
The nutritional value of Camembert and Brie are quite similar. Both cheeses are made from cow’s milk and are high in fat and protein. However, Brie generally has slightly more fat and calories than Camembert.
Both cheeses provide a good source of calcium, phosphorus, and vitamin B12. They also contain trace amounts of vitamin A, magnesium, and zinc.
The Final Verdict – Camembert vs Brie
Camembert and Brie are two of the most beloved soft cheeses in the world. Both originate in northern France and have distinct flavor profiles, textures, and nutritional values, making them perfect for a variety of recipes.
Here’s a summary of the key differences between Camembert and Brie.
| Camembert | Brie | |
| Flavor | Stronger, earthy | Milder, buttery |
| Place of Origin | Normandy region of France | Seine-et-Marne region of France |
| Texture | Firmer | Softer, gooier, creamier |
| Nutritional Value | Similar to Brie, slightly fewer calories and less fat | Similar to Camembert, slightly more calories and fat |
| Shape | Round, bought whole | Round, often bought as a wedge |
| Size | Small rounds | Big wheels |
When it comes down to it, the choice between Camembert and Brie is a matter of personal preference.
Both cheeses are delicious and versatile, can be used in a variety of recipes and will always be popular on cheese boards (who can walk past a baked brie?).
Conclusion
If you love Camembert, chances are you also love Brie, and vice versa. While there is no clear winner in the battle of Camembert vs Brie cheese (and let’s face it, this is one battle where we don’t need there to be a winner), it’s clear that both French cheeses have their own unique qualities that make them special.
It’s really a case of personal preference and choosing the most appropriate cheese for the recipe/occasion. And, when you can’t decide, I’m sure there will be no complaints against presenting them both… Enjoy.
