Camembert VS Brie: What’s the Difference?

Whether you’re a cheese aficionado looking to expand your knowledge or simply a curious food lover seeking to understand the differences between brie and camembert, read our latest blog to find out more about these two delicious cheeses.

So, what is the difference between brie and camembert? 

	Brie VS Camembert
Origin	From the region of Brie in northern France.	From the region of Normandy in western France.
Age	Invented in 774.	Invented in 1791.
Appearance	White with a bloomy, soft rind. Generally round in shape or triangular.	White with a bloomy, soft rind. Usually bought in a wheel form.
Flavour Profile	Soft and creamy with a slight hint of earthy tones.	Deeper, slightly more earthy flavour but still a mild cheese.
Wine Pairings	Prosecco, Sauvignon Blanc and Pinot Noir.	Prosecco, Sauvignon Blanc and Pinot Noir.
Food Pairings	Honey, cranberries, nuts and apples.	Pickles, ham, cured meats and mustard.

 

Read on to find out more about the origins of brie and camembert, as well as wine pairings, classic food combinations, the flavour profiles of each cheese, plus our favourite out of the two!

What’s the Difference Between Brie and Camembert?

We’ve considered five of the most important areas to look at when comparing brie and camembert, origin, age, appearance, flavour profile, wine pairings, and food pairings, which you can find below:

Origin

Brie is originally from the region of Brie in northern France, while Camembert comes from the region of Normandy in western France. The difference in origin contributes to slight variations in flavor and texture. ‘Camembert de Normandie’, much like champagne, is officially protected and just for use for cheese made in that region.

Both cheeses are made from cow’s milk, with the highest quality cheese wheels being sourced from high-quality dairy farms (you must try The Fine Cheese Co’s Camembert de Normandie and Baron Bigod Brie – just delicious!).

The production process for both cheeses involves curdling the milk, adding a specific culture of bacteria, and allowing the cheese to ripen over time. However, there may be slight variations in the specific production techniques and aging periods, which is why they have slightly different flavour profiles.

Age

Brie has by far been around the longest, and mentions of the cheese have dated as far back as 774, whereas Camembert only appeared 1791 (during the French Revolution).

Appearance

Brie and Camembert look very similar, hence why many people are left wondering how the two are different. They are both creamy on the inside, with a bloomy, soft rind. Camembert is almost always round in shape. Brie can be round (which we use on our grazing platters), or you can buy a wedge/triangle in the supermarkets.

Flavour Profile

Brie and Camembert have different ripening times, which affect the texture, flavour, and smell of the cheeses. Brie is typically aged for a longer period, around anywhere between five and ten weeks, which results in a mild and buttery flavour.

Camembert, on the other hand, is aged for a slightly shorter period, usually around three to four weeks. However, Camembert uses stronger lactic starters during the cheese-making process so it has a stronger flavour (however, this is definitely still a mild cheese). Compared to brie, camembert doesn’t hold its shape as well – this is prevalent when you cook it as camembert melts much quicker.

Wine Pairings

Both Brie and Camembert pair well with a variety of wines. White wines like Chardonnay, Sauvignon Blanc, or sparkling wines complement the creamy and mild flavors of these cheeses. Red wines such as Pinot Noir can also work, especially with the stronger-flavored Camembert.

If you’d like to find more about wine pairings with milder cheeses, read one of our helpful blogs: What is a Good Wine & Cheese Pairing?

Food Pairings

Brie and Camembert have similar flavour profiles, so they both pair with similar foods and spreads. To go into detail, brie pairs well with foods like:

• Honey 
• Cranberries (try the recipe for our brie and cranberry sausage rolls – yum!)
• Apples
• Nuts
• Fig jam
• Strawberry jam
• Nectarine & date jam

Camembert pairs well with similar foods, but also works with:

• Pickles & olives
• Serrano ham
• Fig & honey chutney
• Blackberry jam
• Garlic
• Wholegrain mustard

Find out more about the foods that pair well with a baked camembert in our most recent blog: How To Bake Camembert + Baked Camembert Toppings

So, is Brie Or Camembert Better?

Now that’s a hard question to answer! It all comes down to personal preference. We personally prefer a camembert cheese, purely down to versatility. You can warm it up for an ooey-gooey delicious evening treat, or you can serve it cold on a cracker as you would with a brie cheese. However, both brie and camembert are absolutely delicious in their own right!

Camembert Grazing Boxes From Savery Grazing

If you’re looking for the perfect date-night treat, or a festive feast to share with friends, why not try our camembert grazing box? This box contains everything you need, including accompaniments and instructions, so all you have to do is simply pop it in the oven and tuck in!

If you’re looking for more delicious treats, visit our ‘Boards & Boxes’ page. For more foodie blogs and easy recipes, explore the blog page on our website. You can also keep up to date with us on Instagram, Facebook, and Pinterest.

Related Questions

Can You Eat the Skin on Brie and Camembert?

Yes, you can eat the skin on Brie and Camembert cheese as the rinds are perfectly safe to consume – and they are delicious! The rind offers a stronger flavour compared to the inside of the cheese, as well as a slightly firmer texture. However, some people may choose to remove the rind before eating, as it can have a slightly different taste compared to the soft interior of the cheese. Ultimately, whether or not you eat the skin is a matter of personal preference – we’d certainly recommend keeping it on!

Does Camembert Melt Better Than Brie?

Yes, camembert does melt better than brie. If you’ve ever tried to bake a wheel of brie, you’ll know that it generally takes much longer to melt than a baked camembert. We also find that it sets more quickly, meaning you might have to pop it back in the oven for ten minutes if it becomes too firm for dipping.

To get the best melt on your cheese, we’d recommend using a proper camembert cheese baking dish – the ceramic material conducts heat super well, and the lid keeps everything melty whilst you wait to dig in. Our favourite is the classic Le Creuset Cheese Baker, but we also love one with a vintage design, such as this one from Occasion Store.

Can You Eat Camembert Cold?

Yes, you can! Camembert can be eaten cold, but if you are doing so, allow it to sit at room temperature for an hour before serving. As with any cheese straight out the fridge, you may not notice some of the more subtle flavours, which is why we would recommend letting it warm slightly beforehand.

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