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.
What is your favorite cheese, let me know below!
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