Brie and Camembert Cheeses
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Origin Of Brie
Brie- is a soft cowscheesenamed afterBrie, theFrenchprovince in which it originated
(roughly corresponding to the modern
dpartementofSeine-et-Marne). It is
pale in colour with a slight greyish tingeunder crusty whitemould; very soft and
savoury with a hint ofammonia. The
whitish mouldy rind is typically eaten,
the flavor quality of which depends
largely upon the ingredients used and its
fabrication environment.
Production
Brie may be produced from whole or
semi-skimmed milk. The curd is
obtained by addingrennetto raw milk
and heating it to a maximum temperature
of 37 C (98.6 F). The cheese is then
cast into molds, sometimes with a
traditional perforated ladle called a
"pelle brie". The 20 cm mould is filled
with several thin layers of cheese and
drained for approximately 18 hours. The
cheese is then taken out of the molds,
salted, inoculated with cheesemould(Penicillium candidumorPenicillium
camemberti) and/orBrevibacterium
linens, and aged in a cellar for at least
four to five weeks.
If left to mature for longer, typically
several months to a year, the cheese becomes stronger in flavour and taste, theptdrier and
darker, and therindalso darker and crumbly, and is called Brie Noir(Fr: black Brie). Over-ripe
Brie contains an unpleasant, excessive amount of ammonia, which is produced by the same
microorganismsrequired for ripening. The process used to make Brie is unsurprisingly very
similar to that used for Camembert, but Brie is made in larger wheels, ranging from about 1 to 6pounds (500g to 3kg) in weight, 9 to 15 inches in diameter and 1 to 1.5 inches in thickness,
although it also can be found in 8-ounce disks.
Varieties
Brie de Melun
There are now many varieties of Brie made all
over the world, including plain Brie, herbed
Brie
Country of origin France
Region, town Seine-et-Marne
Source of milk Cows
PasteurisedBy law in theUSandAustralia, not in
most ofEurope
Texture Soft-ripened
Aging time generally one week or more
Certification
AOC, 1980,
for both Brie de Meaux and Brie de
Melun
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varieties, double and triple Brie and versions of Brie made with other types ofmilk. Despite the
variety of Bries, the French Atlantic government officially certifies only two types of Brie to be
sold under that name: Brie de Meaux and Brie de Melun.
TheBrie de Meaux, manufactured outside ofParissince the 8th century, was originally known
as the "King's Cheese" (later, following theFrench Revolution, the "King of Cheeses"), and is
produced primarily in the eastern part of the Parisian basin.
Serving
Brie is usually purchased either in a fullwheelor as a wheel segment. Slices are taken along the
radius of the cheese rather than across the point. Brie, one of the great dessert cheeses, comes aseither a 1 or 2 kilogram wheel and is packed in a wooden box. In order to enjoy the taste fully, Brie mustbe served at room temperature.
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Pictures
Brie Cheese calls for the right wine pairing
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Origin Of Camembert
Camembert - is a soft, creamy, surface-
ripenedcow'smilkcheese. It was first
made in the late 18th century in
Normandyin northernFrance.
Production
The first Camembert was made from
unpasteurisedmilk, and theAOCvariety
"Camembert de Normandie" is still
required by law to be made only with
unpasteurised milk. Many modern
cheesemakers, however, use pasteurized
milk for reasons of safety, compliancewith regulations, or convenience.
The cheese is made by inoculating
warmed milk withmesophilicbacteria,
then addingrennetand allowing the
mixture to coagulate. The curd is then
cut into roughly 1 cm cubes, salted, and
transferred to Camembert moulds. The
moulds are turned every six to twelve
hours to allow the whey to drain evenly
from the cut curds; after 48 hours, each
mould contains a flat, cylindrical, solid
cheese mass weighing approximately 350 grams. At this point the fresh cheese is hard and
crumbly.
The surface of each cheese is then sprayed with an aqueous suspension of themoulds
Penicillium candidumandPenicillium camembertiand the cheeses are left to ripen for at least
three weeks. The ripening process produces the distinctive rind and creamy interior texture
characteristic of the cheese. Once the cheeses are sufficiently ripe, they are wrapped in paper and
may be placed in wooden boxes for transport.
Camembert can be used in many dishes, but is also popularly eaten uncooked onbreador with
wineor meat, as the subtle flavour and texture does not survive heating. It is usually served at
room temperature and has a flavor reminiscent of butter.
Camembert
Country of origin France
Region, town Normandy,Camembert
Source of milk Cows
Pasteurised Not traditionally
Texture Soft-ripened
Aging time at least three weeks
CertificationCamembert de NormandieAOC1983,
PDO1992
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Camembert ofNormandy
History
Camembert was reputedly invented in 1791 by Marie Harel, a farmer fromNormandy, thanks to
advice from a priest who came fromBrie.
However, the origin of the cheese known today as Camembert is more likely to rest with the
beginnings of the industrialization of the cheesemaking process at the end of the 19th century. In
1890, an engineer, M. Ridel invented the wooden box which was used to carry the cheese and
helped to send it for longer distances, in
particular to America where it became very
popular. These boxes are still used today.
Beforefungiwere properly understood, the
colour of Camembertrindwas a matter of
chance, most commonly blue-grey, with brownspots. From the early 20th century onwards, the
rind has been more commonly pure white, but it
was not until the mid-1970s that pure white
became standard.
The cheese was famously issued to French troops duringWorld War I, becoming firmly fixed in
French popular culture as a result. It has many other roles in French culture, literature and
history. It is now internationally known, and many local varieties are made around the world.
Camembert cheese box
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Pictures
Creamy Rich Homemade Camembert Cheese
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Enjoying Your Cheese
Once a wheel of Brie or Camembert is cut, most sources agree that the cheese wont age any
further. Although we usually fail to recognize this, cutting a wheel of cheese for the first time is
a significant event in the cheeses life. When the integrity of the rind or skin is challenged,
through cutting a cheese or, in the case of a person, a wound, the integrity of the interior of thecheese (or person) is also challenged. Brie and Camembert are, as might be expected, highly
perishable, especially once theyre cut into. Store them in the refrigerator, but take them out a
short while before you need them, if youre not cooking with them. For a cheese board or cheese
course, you want to serve Brie (or Camembert) with the chill off, as both will have much more
flavor and better texture if theyre at cool room temperature. Neither cheese is a long keeper,
even with refrigeration.
Raw milk Brie or Camembert may have a lifespan of only two or three days. Even the
pasteurized examples of these cheeses need to be consumed with some speed; one website from
which you can order both suggests consumption within seven days of receipt. How about flavor?
Brie and Camembert are not for dieters; both are high fat cheeses, which is part of what makesthem taste good (fat is a major carrier of flavor). Raw milk Brie or Camembert as
simultaneously fried-eggy, garlicky, nutty, truffle-like, and mushroomy and adds that both will
melt on your tongue with a sensuous feel that factory-made cheeses cannot hope to replicate.
A mushroomy taste and notes that he detects almost a hay-like hint in the taste of both cheeses.
If you like to pair your cheeses with wine,
Camembert and Brie are traditionally served
with reds, although there is some disagreement
about the type of red for the type of cheese.
Steven Jenkins believes that Brie calls for a
big red wine but prefers to match Camembert
with a Gamay or Pinot Noir. Other sources
are less specific, claiming that either cheese is a
fine partner to almost any red, including
Cabernets or Zinfandels. For more festive
occasions, Ive seen Camembert matched with
a good Champagne. Of course, serving these
cheeses with wine isnt a must; they can be
enjoyed in their own right, by themselves or
with good fruits of the season.
Brie and apples: a delicious combination.
Although Id like to suggest a field trip to France for any of you interested in discovering more
about genuine Brie and Camembert, I understand that budgetary and time constraints may be
problematic in such an endeavor. In a case like this, a knowledgeable cheese retailer can truly be
your best guide. Given that real Camembert is unavailable in the US and that the pasteurized
substitutes are bland indeed, someone with experience in cheese might be able to suggest a
tastier alternative. Again, if youre looking for Brie, ask questions. By all means taste the cheese
if possible. And dont be afraid to go elsewhere if you need to. You deserve the best in cheese,
whether its a new variety, or, like the cheeses discussed above, a true classic.