What's the difference between Camembert and Brie, flavor and texture-wise?

Answer 1

In terms of flavor and texture, the two are actually quite different from one another. People tend not to see it, but here are my observations:

Brie tends to be milder than Camembert;
Brie tends to be softer than Camembert;
Camembert tends to be higher than Brie;
Camembert tends to have an oval footprint, Brie is usually round, but this is no longer a rule;
Brie seems to have more fat than Camembert.

Answer 2

As the first person said in France you can buy a raw milk camembert, I had an employer from France buy his own stock up here in Canada.

But as to your question, camembert is made in the same manor as brie and is inoculated with the same basic culture, but is made in smaller wheels and with brie the fat structure is a bit different, that is why you see, double and triple cream bries and not usually with camemberts.

They eat about the same way except, more people with cook with brie, but when I was a chef at on place I worked a place back in the 1980's called the Pearcy House in Toronto Canada, we did an omelette with camembert and garnished it with salmon caviar. It can be used in cooking also but as it is so soft it melts to a pool of goo.

Best eaten after dinner with fresh fruits and nuts, at room temparture to capture the flavour and essence of the cheese.

Answer 3

Real french camembert is made with raw milk and aged three weeks, which is illegal in the US... You will find a real difference then. American brie and camembert taste about the same. The texture on both is creamy. Good on a cracker with some apricots and toasted almonds and a glass of wine, or melted into a cheese dip, if you will, with some good, crusty bread.

Answer 4

Brie seems to be creamier & milder, more pure. I prefer that, and more is edible.
How about goat brie rather than cow brie?
Im a goatatarian.
Also checked content today at store Brie has more carbs but less salt

Answer 5

that's the difference:

Die Nichtindustriecameberts werden aus Rohmilch (lait cru) sie werden nicht maschinell, sondern von Hand geschöpft.
Dies geshchieht teilweise in Produktionsanlagen welche zu neunzig Prozent
"Normalqualität" mit pasteurisierter Milch herstellen und daneben noch eine
kleine Abteilung für die Rohmilchqualität führen. Der Preis ist entsprechend
hoch und auf dem Markt muss man einen Affineur kennen um Rohmilchcamembert
zu finden.

Ich dachte schon, es würde niemand auf den Unterschied zwischen lait
cru und pasteurisierter Milch hinweisen. Zum Glück kommt dieser
wichtige Punkt doch noch zur Sprache.

Der Unterschied ist nämlich immens.

Allerdings würde ich nicht sagen, alle industriell gefertigten
Camemberts seien aus pasteurisierter Milch hergestellt. Siehe "Le
Rustique":
http://www.richesmonts.com/page_fr/mar_pro/camembert.html

Dasselbe gilt für den Brie de Meaux - welcher ebenfalls aus lait cru
hergestellt wird. Siehe auch diese Website:
http://www.la-seine-et-marne.com/recettes/brie-meaux.html

Beide Käse werden nicht von Hand hergestellt, sind aber hervorragend.