Can I substitute Brie for Camembert?

Can I substitute Brie for Camembert?

Camembert and Brie cheese fall under the ‘white mould’ category of cheese. White mould cheeses are soft and are white or grey-ish on the rind. The rind is formed naturally, developing as it matures for approx 4-6 weeks. Does this mean I can substitute Brie for Camembert?

Can I Substitute Brie for Camembert?

Brie and Camembert can be substituted for one another. This is because the key difference between the two is that Brie and Camembert are from different regions of France. They can be changed as required within recipes, baking on their own, or enjoying on a simple cheese board. 

Brie and Camembert Regions

Which Melts first Brie or Camembert?

This will depend on the shape and size of the wheel of the cheese, as well as the age. For example, a very young wheel will take much longer to melt and may not even melt completely, whereas a much riper wheel could melt much quicker. Both should melt perfectly when they are slightly more matured and ripe. 

Can you Eat Camembert Raw?

Camembert can be enjoyed raw. Remove the cheese from the fridge at least 30 minutes before serving to allow it to adjust to room temperature and soften slightly.

Can you Eat the Skin on Camembert?

The ‘skin’ or rind can be eaten on both Camembert and Brie. They do have an enhanced flavour and are therefore best enjoyed by those who prefer stronger cheeses. 

Can I substitute Brie for Camembert?

Two key ways to tell if Camembert or Brie has gone bad are:

  • Colour
    • White mould cheeses will turn yellow to orange on the rind once they have passed their best. This can even turn to brown if left for too long. 
  • The cheese may smell funny
    • Smell the cheese. If the cheese has gone bad, it will release a very strong, hairspray smell, known as ammonia.

 If all else fails, try the cheese! The flavour will be too strong for even the biggest cheese fan.

A Little More about Camembert:

Camembert originates from the Normandy area of France. Each Camembert wheel is a minimum size of 250g. The Camembert recipe uses more salt compared to Brie, therefore meaning that the cheese tends to be earthier, more robust with mushroom and garlic flavours. 

Camembert texture is also much spongier and lighter in comparison to Brie.

If you prefer your Camembert warm, the most effective method is through baking. This will mean the cheese melts right through whilst still maintaining the structure. To prepare your Camembert for baking, pierce rosemary and garlic cloves in around the cheese, adding a splash of white wine before placing in the oven.

A Little More about Brie:

The monks discovered Brie cheese in the Il de France area. The area of Brie de Meaux produces the most famous Brie.

“Le Roi des Fromages” (meaning: the King of Cheeses) was awarded to the Brie de Meaux cheese in 1814.

Brie is typically matured for a minimum of 5 weeks. It is savoury, earthy, and grassy in flavour, similar to Camembert. However, Brie cheese is often much milder than Camembert.