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.
Ehhh. I stopped watching there, glad it was early in the video. If you don't know that difference then you're not qualified to teach about cheese. Bacteria and fungus are fundamentally different in their interactions with cheeses. Bacteria act internally but fungus needs access to air. This is basic cheesemaking, something this channel (ironically called "Cheese Scientist") fails to grasp.
It is one of my least loved fashions that people seem to feel bored if they should just listen to spoken content. Hence this ubiquitous distraction with background music, in a quest to make it more enticing to a wider audience….
@@OhWanya ah thanks i completely missed that coming back i wonder if also just "can" by itself (referring to tin can) means to "shut it", "box up the music and put it away in a tin can"
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.
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.
@@MargoG1 ammonia ? this is why I watched..I had a good camembert, lin the fridge, when i came to eating it, the taste of ammonia (close to a really ripe goats cheese) was overwhelming..do you know why...I put it in the bin..it was too much, and I like a stinky cheeses...Hxx ??
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
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.
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.
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 RUclips. 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 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)
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.
The biggest problem with Brie, particularly outside France, is that it is served too young - this gives it the 'lighter' flavour. In fact, a well matured Brie often has a fuller stronger flavour than its Camembert (de Normandie) equivalent, contrary to what most people outside France will be used to. But they are both delicious!!!
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.
Gong (the French-English psychedelic band) recorded an album i Normandie in 1971, called Camembert Electrique 🙂Very amusing lyrics indeed - give it a listen while having your cheese. "Tu veux un camembert? GOOOONG!" 🙂
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.
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.
A superb and ripe Brie + Strawberry jam + toast - I'm in heaven, for just a while. However, I've reached an age where my doctor advises I should steer away from dairy, but hey, you only live once - yes.
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
Camembert is the result of industrial espionage. A monk copied the Brie recipe but made the wheels smaller and with less cream. But in supermarkets both wheels are the same size, so they are almost the same.
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.
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 suggest to put away your brie and camembert in the back of the fridge lower drawer where it will slowly aged ( affinage ) for a month and perhaps as much as 3 months. Check your cheese by look and smell , every week , if your cheese is of good quality , raw cheese it will greatly improve the flavor , that little aging will make a great difference. Make sure you pull your cheese for an hour at room temperature before enjoying it.
Note that when she says "Brie" or "Camembert", she really means "Brie de Meaux" or "Camembert de Normandie". "Brie" and "Camembert" without the qualification are NOT AOP, and all sorts of junk is sold under those names. (In the UK, I've even seen a goats' milk Camembert. and the "Brie de Sommerset" doesn't taste at all like Brie de Meaux.)
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 ;)
@@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
Hazelnuts????crackers ??? Enough to have yourself thrown out of the country. Unfortunately no one drinks cider anymore and the one you find in supermarkets are just fizzy apple juices. We drink red wine with Camembert and no crackers for sure Champagne with Brie ? Haven’t you heard ? We are broke This is cheese seen by Anglos ……the way you eat it on your side of the channel. Nothing wrong with eating Stilton with crackers……..but not Camembert
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.
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
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.
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.
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}
There are in fact 2 different Brie cheeses : - Brie de Meaux (the most common) ,diameter 35 cm, production about 7 000 tons per year; - Brie de Melun (less common), diameter 27 cm (smaller),significantly better in taste (and odor),IMO. Production only 250 tons per year.
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. 🥲😤🤬
Music was too loud and this fact alone prevented me from subscribing to this channel. I felt as if the loud music was an insult to my intelligence. I don't need information "hammered" into my head. I have to take a couple of paracetamol capsules to recover from the experience, which is a real pity because the subject is real interesting.
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.
I hate the rim
these AI made channels suck
Ehhh. I stopped watching there, glad it was early in the video. If you don't know that difference then you're not qualified to teach about cheese.
Bacteria and fungus are fundamentally different in their interactions with cheeses. Bacteria act internally but fungus needs access to air. This is basic cheesemaking, something this channel (ironically called "Cheese Scientist") fails to grasp.
@@Shaun.Stephens same. it's obvs Ai generated content. all BS
@@Shaun.Stephens for real!
The background music makes the spoken explanation difficult to understand.
Well my hearing is far from 100% and I did not even notice that!
@marjoriebelt2842 I agree. I had to stop watching early. Will get my info elsewhere
Absolutely correct 😢
It is one of my least loved fashions that people seem to feel bored if they should just listen to spoken content. Hence this ubiquitous distraction with background music, in a quest to make it more enticing to a wider audience….
Can the music.
Yes, it can?
@@cate01athe dot is the pun. The dot at the end of a sentence means stop. So he/she said can the music stop ✋ with sass 💁
@@OhWanya ah thanks i completely missed that
coming back i wonder if also just "can" by itself (referring to tin can) means to "shut it", "box up the music and put it away in a tin can"
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.
Thank you very much !
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.
@@markschattefor6997 Obviously ;)
@@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.
@@markschattefor6997l have to agree with you. Natural is always best.
Why the loud music? It’s like everything on RUclips has to have loud music, and I can not understand why.
Why the music?🤦♀️
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.
I’ve never had Brie sit out of the fridge for a week. Usually gone in a couple of days Hahaha!🤣😂
@@MargoG1 ammonia ? this is why I watched..I had a good camembert, lin the fridge, when i came to eating it, the taste of ammonia (close to a really ripe goats cheese) was overwhelming..do you know why...I put it in the bin..it was too much, and I like a stinky cheeses...Hxx ??
Can’t say I particularly like edible construction paper. Nothing beats a good helping of soggy cardboard though 😂
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
Why would anyone when Brie exists!
@@thecheesescientist Different palates I would assume. I'm swedish, so my palate is somewhat bland 🤣
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.
That is so true! It is critical to let cheese get to room temperature before eating.
How long does it take?
😂😂😂 that's so funny. Thanks professor.
I eat it like that and don't have a problem with it it's still good asf to me lol
Does it have to be refrigerated?
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.
There is a Huge difference, unless you just focus on the Rind. The Rinds are exactly the same. Like slightly salty edible construction paper.
One correction Brie can also be made in Cornwall in England and has been made there for over 1000 years.
Extremely very annoying background music and voice
100 percent agreed
1 comment and 21 likes, let me fix that
Very!!😂
@@johneweaversr.beerguru7783 😐
I think she has a very pleasant voice. The music? Yes fair call.
Thanks for the video. Me and my best friend debate about these two cheeses. Now I know more!
Omg I read the RUclips's user name an damn near died laughing 🤣😂😂😂😂
We take pride in being Cheese Wankers! 😁
me too haha
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. 😊
How do you best store it in the fridge?
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 RUclips.
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.
@asterixky but you use raw milk which in some countries is illegal.
What a friend we have in Cheeses!
Amen.
*searches Camembert*
-3 minutes into video, “Jesus Christ; sorry I asked” 😂😂
Camembert must be left out of the fridge for a day or so, to get the old sock flavour; it's to die for.
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)
Thanks for an interesting video
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.
Excellent tutorial
Excellent and informative explanations - good job !
Thank you for watching our video and leaving a comment. We're chuffed that you enjoyed it!
The biggest problem with Brie, particularly outside France, is that it is served too young - this gives it the 'lighter' flavour. In fact, a well matured Brie often has a fuller stronger flavour than its Camembert (de Normandie) equivalent, contrary to what most people outside France will be used to. But they are both delicious!!!
I have never found out why, but I get stomach ache from brie, but not from camembert 😞
Very informative. Thanks for explanation.
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.
Nice explanation, thank you!
Gong (the French-English psychedelic band) recorded an album i Normandie in 1971, called Camembert Electrique 🙂Very amusing lyrics indeed - give it a listen while having your cheese. "Tu veux un camembert? GOOOONG!" 🙂
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!
Agree with you on the fact that not all Brie are created equal. Definitely can't beat a triple cream for decadence!
Buy Brie with the brown label : brie de Meaux. It is...amazing and completely different from industrial brie.
@@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.
Same here. I have to force myself to limit myself because otherwise I'd be eating £3 of cheese as a snack. *Food of the gods*
brie is clearly superior. I mean no one has ever named their kid camembert larson
There’s probably some kids in California named that
Brianne Sidonie Desaulniers is what Brie Larson was actually named.
What about Bert Camembert, alias David Allen?
Love both of them with croissant and marmalade, skipping on alc for breakfast
Apparently, the Kraft company has just purchased the largest cheese company in Israel. They have renamed it "Cheeses of Nazareth."
Brilliant!!! lol
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.
Pas de préférence icitte, on achète ce qui est en solde au supermarché! Excellente explication ... un peu rapide, mais très bonne! Merci!
A superb and ripe Brie + Strawberry jam + toast - I'm in heaven, for just a while. However, I've reached an age where my doctor advises I should steer away from dairy, but hey, you only live once - yes.
Interesting video, thank you. But very annoying music.
This video is great, it tells me what to brie-member when I camembert...
I have always wandered about this so many thanks for explaining this I like them both.
Thank you for watching our video and leaving a comment. I'm glad it was helpful. Are there any other cheese topics you'd like us to cover?
Interesting video . Thank you .
Thank you for this information
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
Thank you for sharing this origin story. You are spot on and the history of cheese is such a fascinating topic.
That's a lovely tale, but it's been debunked because camembert, or cheeses like it, have been made in the Normandy region for at least 400 years.
@@boxsterman77 Brian, could you please list the reference of this theory, I can't find anything to back up your story. Thanks
@Brian Coady Camemb-Brian! Are you lyin'? I can not Brie-lieve what you're saying. No source, it's false.
Brie is the better one though. It's also much easier to find on supermarket shelves than Camembert.
Camembert is the result of industrial espionage. A monk copied the Brie recipe but made the wheels smaller and with less cream. But in supermarkets both wheels are the same size, so they are almost the same.
In fact, almost all supermarket Brie is actually Camembert due to the small wheel size.
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.
Thank you for the feedback. We've done some adjustments for our other videos.
didn't notice til i read this
fg
I liked the summary
This one is SUPER easy. The real difference is Brie tastes like food, and the other stuff tastes like a robot was sick into a wrapper.
I wouldn't drink cider with camembert, but that's a matter of taste :D
For sure 😊
Rule of thumb, if you’re looking for alcohol to pair with a cheese, go local. Cider and camembert come from the same region. ;)
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
Thank you, please do 😊
Both are delicious I always have some in my fridge, goes great with a small slice from a baguette, perfect bite size
Perfect with a baguette indeed 👌
I suggest to put away your brie and camembert in the back of the fridge lower drawer where it will slowly aged ( affinage ) for a month and perhaps as much as 3 months.
Check your cheese by look and smell , every week , if your cheese is of good quality , raw cheese it will greatly improve the flavor , that little aging will make a great difference.
Make sure you pull your cheese for an hour at room temperature before enjoying it.
Drop the music
Note that when she says "Brie" or "Camembert", she really means "Brie de Meaux" or "Camembert de Normandie". "Brie" and "Camembert" without the qualification are NOT AOP, and all sorts of junk is sold under those names. (In the UK, I've even seen a goats' milk Camembert. and the "Brie de Sommerset" doesn't taste at all like Brie de Meaux.)
Agreed.......
Tried English "Champagne" and English "Brie" and bleugh.😐🤯
True for the camembert, but for the brie, as the video mentions it, there are more than one « true » brie.
Yes, turn down the so called " background music ".
It's a documentary, not a pop video.
Thank you for your feedback. We've definitely adjusted the balance in our more recent videos.
Normandy as in Battle of Normandy?
You must be from America as in American Civil War?
Loved this video. Beautifully done. And the images are fantastic. Thanks for sharing!
Thank you so much for your kind words. It was a lot of fun to record 😁
Are you french?
Your name has me puzzled. Either you know what it means or don’t. Either way made me smile.
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 ;)
Meanwhile up in chilly old Scotland, we sit it in front of the fire...........
Thank you. Amazing username
We're thrilled that you like it!
Are you French?
@@vipulgupta3077 non
@@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
Camembert firm? you want to wait until it wants to run away and stinks the whole kitchen, then you can eat it.
Interesting - thanks for posting. I now understand why I have always liked brie the best of these two.
Hazelnuts????crackers ??? Enough to have yourself thrown out of the country. Unfortunately no one drinks cider anymore and the one you find in supermarkets are just fizzy apple juices.
We drink red wine with Camembert and no crackers for sure
Champagne with Brie ? Haven’t you heard ? We are broke
This is cheese seen by Anglos ……the way you eat it on your side of the channel. Nothing wrong with eating Stilton with crackers……..but not Camembert
Hey
I am from India and I want to purchasr Camembert cheese
Which brand is best for it?
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!
@@thecheesescientist Actually my brother is in france and I am thinking to bring it from him only from france
So if you can suggest any french brand
@@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.
That is a great video! can't believe you only have 395 subs
Thank you. We're still quite a new channel but growing fast 😁
The best part was the sound of the cow!!!
Great!!
The best brie is the brie de Meaux.
True connoisseurs choose the Brie de Melun.
@revylokesh1783 Non, c'est le Brie de Meaux ...😉
You can get a tasty Camembert a lot cheaper than you can a tasty brie. All the cheaper brie varieties out there are pretty bland in my experience.
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
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.
It is indeed fascinating how the recipe was adapted in Normandie.
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.
Terrible background musi (noise!). WHY??
Color, shape, size, texture and taste are completely different !
Ik vind de 'bijt/bite' lekker en de ammoniak smaak.
Can you recommend a good brand in 🇺🇸
Two decent options in the USA are Donge Brie (Pasteurised) and Will Studd Le Conquérant Camembert (Pasteurised)
They tried milking cooked cows, but had little success.
Thank you for this information 👍👍👍🇬🇧
I love both yumm
You're very welcome. They're definitely both spectacular cheeses in their own rights.
I’ve always thought that Camembert tasted like ants.
I have been buying Emborg Brie and Camembert, it's all I can find where I live.
They both look and taste the same to me. The rinds are like plastic.
Oh Lord, deliver me from Uptalkers, in thy Mercy!
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}
That's a very interesting point. Coulommiers is indeed an intriguing cheese as well. With elements of both Brie and Camembert in it.
@@thecheesescientist yes indeed
Great video and great information
Thank you for watching our video and leaving a comment.
There are in fact 2 different Brie cheeses :
- Brie de Meaux (the most common) ,diameter 35 cm, production about 7 000 tons per year;
- Brie de Melun (less common), diameter 27 cm (smaller),significantly better in taste (and odor),IMO. Production only 250 tons per year.
Ah thank you for the breakdown. 👍
You're very welcome 😁
The important question is, can we put both as pizza toppings?🤔🤔
Can we have more videos?! ❤️👍🏻
We've got lots more coming 😁
If I knew the difference I would not have to watch this video.
This is quintessentially the finer things in life.
Brie is side dish. Camembert is the main dish.
That's a very interesting way of labelling Brie and Camembert 👏
the rind is caused by a fungi
Why does my Camembert end up smelling and tasting like over cooked cabbage?
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. 🥲😤🤬
The rinds are not bacteria they are molds. They ruin the taste of the cheese as you taste much more mold than cheese
No mention on melting points ? Tut tut.
Such interesting content- but the terrible music is pure stress. I had to stop before the end, because of this. So sad!
Camembert less fat content and richer flavor. So it is a better choice.
The background 'music' is very irritating! I've given up watching.
The difference? Camembert tastes like smelly socks. Brie tastes wonderful! Of course they taste different, otherwise they'd be called the same name !!
I ♥️ Camembert.
So basically they are the same.
What about the different tastes? That’s all that counts. 🤷🏻♂️
I don't say no to either of them 😋
Music was too loud and this fact alone prevented me from subscribing to this channel. I felt as if the loud music was an insult to my intelligence. I don't need information "hammered" into my head. I have to take a couple of paracetamol capsules to recover from the experience, which is a real pity because the subject is real interesting.
Before Covid.. I hated Brie and Camembert.. After.. I absolutely love them.. add some local unfiltered honey and its Desert!
That sounds like heaven!