Your Brie, My Camembert

by Rawad J. Bou Malhab

 To Ursula, my partner in crime!

Brie or Camembert? Nearly made exactly the same way, the only differences these two cheeses carry are the size and “terroire”. And of course a different “terroire” means different tastings, textures and flavors. For example a Brie de Nangis from the south west of Paris has a very fruity flavor. A Camembert de Normandie has a slight aroma of mushrooms and mold. YUMO! (I am very sorry Picon, but you need to grow up  just a little).

Both cheeses are charachterized by a velvety white rind and a creamy center, however the milk used to make the cheese determines the colour of the interior; as for the exterior, factory made varieties tend to have a thick rind. In contrast, artisan examples grow a thinner white crust.

There are plenty of ways to enjoy a brie or a camembert. My favorite is to have it warm, served on a bed of apricot jam, with a tossed green salad, drizzled with extra virgin olive oil, a pinch of mustard powder & cracked peppercorns. Some people prefer strawberry jam, and that goes with it perfectly as well.

Being a vegetarian I always add  flax seeds and textured vegetable protein made out of defatted soy flour. This will add a crispy texture to the palate and carries lots of fibers, iron & magnesium!

Now here is a snap of the camembert I prepared. Since matured dates where available, I have deseeded, diced a couple and tossed it with the salad. A great add-on to the dish.

Since dates were available, I have deseeded, diced and tossed a couple with the salad. A great add-on to the dish!

What is your favorite cheese, let me know below!

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