Erratum: please accept our apologies for an arror at the time of publication. As some of you have pointed out, Penicillium camemberti is indeed a fungus, not a bacteria. Thank you for your support.
As a french local, i want to say about cheeses than if the cheese is good, very good, you even don't need bread with it (Except for creamy cheeses ofc) the cheese is perfect alone, bread is just an extra in this case, for all others moments bread is cool (Especially a good bread make cheese experience nice), bread is also a fix if cheese is not the best, it help lol. But about jam, honey or fruits with cheese same time.... it don't exist for me, it's an aberration for me lol But how we said : "All taste are in nature" means each person eat as he/she wants after all.
As a Dutchman who loves cheese, I have to mention that there is a HUGE difference between factory brie/camembert/cheese in general, and the small traditional cheesemakers. Once you have tasted the real thing, you don't want to go back to factory stuff. Support your local farmers/producers.
@@ppatocthereturn04 Yes, but not everybody understands, and luckily not everybody has the same taste, if every fastfood fetishist all of a sudden would only want to eat quality food there would be a big problem.
Dont do this mistake and take it out of the fridge and eat it right away!!! Let the cheese "warm up" let the chees sit for a while at room temperature!!!! Many ppl do this mistake.
Brie tastes more buttery creamy with a neutral mild aftertaste. Camembert tastes buttery and creamy with a of little bitter aftertaste. I can totally taste the difference, and i never buy camembert cheese, because I don't like bitterness :')
That's an interesting point. I think that a lot of people would agree with you regarding the preference for Brie. Personally, I do like the extra punch that Camembert packs though...
I was tasting some brie as this video was playing and they were spot on about the hay taste. Bitter? I guess, it's almost a sort of burnt flavor I feel
Try real raw milk brie from Meaux or Melun. They are not neutral 😂. They are very strong, camembert to (the real one with writing on the box "camembert de Normandie au lait cru") 90% of people who say they like Brie don't actually like it
When Brie sits out at Room temperature for a week, it tends to produce Ammonia. Camembert doesn't seem to do that. But before the Ammonia, at Room temperature, Brie is like spreadable cheese-butter, and Camembert at Room temperature is more like spreadable cream-cheese. The difference is subtle but noticeable. But if you just focus on the Rinds, they are exactly the same. Like slightly salty edible construction paper.
Very informative video. I am a huge Brie and Camembert consumer. I probably go through a 1/2 to a whole pound every two weeks. I’d love to make my own to save money, but the waiting period , I understand , is a few months or more. I also wonder how the French keep their cheeses from getting too ripe to eat, as it can’t be frozen.?
Thank you for your kind words. Wow! You're definitely going through quite a bit of cheese! Maturation is around 4 weeks for both Camembert and Brie. It is part of French culture to eat cheese everyday. That's how they avoid wastage. 😊
My recommendation is to store the cheese in its original wrapping inside a reusable plastic container. You can also use a moistened paper towel to line the bottom of the container and add a bit of humidity.
It isn't too difficult to make cheese, but there is a small learning curve, with all you need to know about it on RU-vid. Camembert can be eaten after 6 weeks, so if you use 1 gl/4 lt of milk, you will have 2 Camembert. In your case, you will only have to make it every other week. You will save money if you make it at home, as the main ingredient for Camembert is milk, and for 2 Camembert, you would only need 1 gl of milk, plus some bacteria, or Kefir if you really want to make them on the cheap.
I like both and honestly I don't think there is a massive difference in taste in either. Brie is perhaps a bit gooier and the wedges are a bit bigger which probably means more cheese to crust. Camenbert is slightly stronger. For both I think the crust is the best thing - just biting through it is a pleasant experience and the crust gives it flavour too.
The main difference is Camembert are much more flavor differences between all of them than Brie more same taste each time. I love both but Camembert have more potential to discovery new tastes.
Very interesting video! Love the information and visual editing. Next time, I recommend using a different background music and maybe making it be a bit quieter/the voiceover a bit louder. It’s far too energetic (and tbh annoying) and it makes it difficult to focus on the information, especially when it’s so loud. Also summing up the info at the end was kind of pointless, the video is five minutes.
I'm not a big consumer of most types of brie, and in fact I rarely eat most types of cheese, but both brie and Camembert are a huge exception to the world. I'm addicted. They are my crack. I'm on a limited income and my budget is tight But I splurge regularly on these two cheeses. Melted on any sort of bread (including bagels) it is just exquisite. There are some really nasty bad bie and Camambert cheses out there, so if you've tried brie and don't like it, try a different brand, and maybe try it hot and melted on toast or a bagel. Also, splurge and go for the triple cream brie! It's better than butter on toast, and once you've locked onto a good brand, you'll be addicted too!
@@antoinemozart243 I'm sad. We can't get that brand here. Hopefully someday I will visit a city which does have it, or maybe I can get a friend in another city to bring some when they come visit. I have made note of the name. Thank you so much for recommending it. I will definitely find a way somehow to get a hold of some.
@@vipulgupta3077 hi. I’m Aussie, additionally I’m half Greek, unfortunately I’m not French however I took it up for a few years in high school, mostly learnt the bad words but I definitely loved learning about French culture. Paris is my real name, the given name Paris has Greek origins and was originally a ‘male’ name, contrary to popular belief or assumption. Thank you for your inquiry have a good one
That's very true. Since it's not a protected name, there are a lot of commercial (bland) versions of Brie made around the world. While the same applies for Camembert, they do tend to be a bit more flavoursome than the commercial Bries
At a cheese shop I was offered a sample taste of brie. I like blue, stlton, etc., but the bries tasted like someone scraped the inside of the sewer pipe beneath my toilet. I don’t get it.
if it's 19-20°C you get out cheese 1h30-2h before to eat, if it's warm temperature like 28-30°C just 20 mn should be ok...It's just estimation not a exact science ;)
The differences in manufacture process are interesting, when you know that, at least according to the legend, the priest who taught Marie Harel the recipe for camembert, was actually giving her the recipe of brie.
the story on Camembert origin is that during the French revolution the priests had to swear ultimate allegiance to the Nation over the papacy some swore allegiance , many refused and went to the guillotine as traitors , some ran for it a monk from Brie found refuge with farmers in the small village of Camembert while waiting for his escape to be set up he helped in the farm by making " Brie " this was subsequently modified ( for practical purpose ) thus becoming Camembert
Hello, I am a reporter from Taiwan. I hope to introduce this kind of video in the news. I wonder if you can authorize us to use this video for news? Thank you so much
I have a wheel of Camembert cheese that is past its use by date. The outer coating is about 5mm thick and creamy consistency that is edible but I don’t like the taste. How can I remove the rind, which is slightly softer than the center, without wasting too much cheese? Also the color of the cheese is similar throughout - cream color, which make identifying the rind from cheese difficult.
Don't be scared about the date. Do cuts on the top, put garlic cloves without skin inside the cuts, put honey and a little bit of herbs, and put it in the oven until it is melted and golden. Eat it with bread, potatoes, bacon or anything you would like to eat your cheese with. Roasted camembert is super good ! (I am french so I don't know if my english is comprehensible)
Well, they are both fantastic. I prefer Cam. I Love Brie too but it has more of a buttery melt in your mouth quality where Cam is firmer and they taste somewhat different, though not terribly so. I always just eat with a Baggette.
From the point of view of French cheese-makers and cheese-lovers, they're soooo different - from the point of view of 98% of the people who eat them, Brie can be slightly more funky/farm-yard.
I looked this up because I keep seeing Americans making recipes with Brie but it’s always Camembert sized so I find it confusing! Do they just call Camembert Brie or do they make non rule-abiding small bries? 😅
American and Australian producers don't have to abide to the EU regulations unfortunately. So, both markets are full of Bries and Camemberts that aren't made to specifications. 🥲😤🤬
I am French and i can say they both taste the same but for some reason they taste different when you think of them while your eating it or i dont know there is also another cheese called Coulommier or something and god its stinks like Camembert {its not very stinky tho but when its in your mouth you will feel it and there is some sturdy things in it plus im not being sus rn}
The best Camemberts are the raw milk versions from Normandie. It would be worth checking to see if you can get them. Otherwise, an English version called Tunworth might just be the best pasteurised one!
@@vipulgupta3077 anything that says Camembert de Normandie AOP on it will be great! There are a number of small producers still left in Normandie that make the cheese in the traditional way. They should be available throughout France from cheese shops and even supermarkets sometimes.
A very interesting post! I recently spent a few days in Lisieux, Normandy, which is the provincial capital of the Pays d'Auge region & which includes Camembert de Normandie. I visited the Camembert Museum (very interesting). There are other superb AoP soft cheeses from the region including Livarot, Pont L'Eveque & Neufchatel - all worth trying. I brought several cheeses back to England in a cold box and the recommended use by dates were around 4-5 weeks away. On the recommendation of a local friend I bought my cheeses from a specialist stall at the weekly market and this was great advice. The "artisanale" cheeses from a good specialist cheese supplier either in the area of production or in many foreign countries are likely to come from small, high quality producers. They will probably cost more than those bought from supermarkets but the quality should be apparent. Certainly the quality of the Camembert I brought home was the best I'd ever tasted. You can also discuss with a knowledgeable supplier when the best time to eat that cheese is. I like my cheese to be ripe (not chalky), but not so developed as to taste of ammonia! In my case the recommendation was one week before the recommended "use by" date printed on the box. I also adore Camembert melted in the oven with herbs or chutney, accompanied by crusty Baguette. For this purpose, I find a brand like President is fine. I save my best Camembert for eating on its own, ideally accompanied by dry/off-dry Normandy Cider or a glass of Beaujolais (which is very low tannin & very fruity), served lightly chilled.
What I once heard a Frenchman say: Read with a French accent.. "Cheese is a living thing Don't put it in the refrigerator. You do not put your cat in the refrigerator!
The names are still not protected outside of the EU. So, there are still cheesemakers in Australia who use the name Brie and Camembert for their soft cheeses.
@@thecheesescientist unfortunately no!! 😭😭😭 I tried a camembert it has the red logo but diff brand i think and I don’t think it was from normandie. Or maybe i’m wrong. 😅 but it was still good.
Brie smells spot on like semen. Camembert smells like the vilest toenail you can imagine. This difference is "REAL" if that's what you came here for. I love them. YT is likely to hide my comment because it doesn't understand the fine pleasures of life.
I don't know where you get this 50-60 percent fat for Brie, but the correct number is on the order of 28 percent while Camembert is around 25 percent. Heavy cream is about 35 percent. It's tough to take this channel seriously.
There is no way in hell the Camembert is one of "the two most famous cheeses in the world". I'll give you Brie, though even that's a stretch considering there's names like cheddar or mozzarella in the running...I would bet good money that most people would name at least 5 to 10 other cheeses before getting to camembert, so opening up the video with the claim that it holds the title of THE MOST FAMOUS. IN THE WORLD ??? Is just unbelievable. And this is coming from someone calling themselves The Cheese Scientist?? Did you get a degree in that over zoom during Covid-19? Cause i think you might be owed a refund. Honestly will not continue the video after that. What a way to open, bravo. Thanks for a good laugh tho, HA!
