Brie or camembert
- Brie is made in large wheels and sold in wedges. It is milder and creamier.
- Camembert comes in small rounds of around 250 g. It tastes deeper and more mushroomy.
Brie de Meaux and Camembert de Normandie are protected French names made to set rules in their regions. Brie and camembert without those names can be made anywhere, including British cheeses such as Somerset brie.
Ripeness
A ripe cheese gives slightly when pressed gently in the middle and is creamy, not chalky, when cut. A firm white core means it is young; it will soften if kept in the fridge for a few days before the date. A strong ammonia smell or a brown, sticky rind means it is past its best.
Baking camembert
Baking camemberts are sold in wooden boxes or ceramic bakers. Remove all plastic, return the cheese to its box or dish, score the top and bake until the middle is molten, following the time on the pack. Serve with bread, crackers or vegetables for dipping.
Pregnancy
The NHS advises that pregnant women avoid mould-ripened soft cheeses such as brie and camembert, whether pasteurised or not, unless they are cooked until steaming hot, because of the risk of listeria. A baked camembert that is steaming hot all the way through is considered safe.
Brie or camembert in cooking
Both melt beautifully. Slices of brie work well in toasted sandwiches, on burgers and in tarts with caramelised onion. Chilled brie is easier to slice than room temperature cheese, so cut it straight from the fridge and let it warm up afterwards. Leave the rind on for cooking: it holds the cheese together and adds flavour. Brie also pairs well with cranberry sauce, fig jam, honey and walnuts, which is why it appears in so many festive party foods in this category.
Serving and storing
Take brie and camembert out of the fridge about an hour before serving. Once opened, wrap them in wax or baking paper and eat within a few days. Throw away the cheese if mould other than the white rind appears. For more cheeses, see the cheese boards, feta and goats’ cheese and cheese ranges, and the guide to soft cheese.
Common questions
Can you eat the rind on brie?
Yes, the white rind is edible and part of the flavour. Some people cut it off on older, stronger cheeses.
Is baked camembert safe in pregnancy?
NHS advice is that mould-ripened cheeses like camembert are safe in pregnancy when cooked until steaming hot all the way through.
How long does brie keep once opened?
Follow the days printed on the pack, which is usually a few days. Wrap it in paper and keep it in the fridge.