Description

Camembert and brie is made from cow's milk in Normandy, France. Camembert and brie are among the oldest French cheeses.

According to legend, during the French Revolution, Normandy Marie saved a monk hiding from persecution from death, who, in gratitude, revealed to her the secret of making the most unusual of all cheeses - Camembert cheese, known only to him.

Brie is considered the progenitor of the famous Camembert. No one has ever fully figured out when his story began. It is only known that it was one of the most popular cheeses back in the Middle Ages, and the first written mention of this cheese dates back to 744, when Charlemagne said: "I just tried one of the most fine dining". Actually, brie was recognized as the king of cheeses in 1815 during negotiations about the fate of France after the defeat of Napoleon's troops at Waterloo.

History of Camembert

Camembert brie cheese is a combination of circumstances, incredible luck and luck in one bottle. The first historical mention of the product dates back to 1791. Although his recipe was developed, apparently, it was much earlier. And in the specified year, this variety was destined to perish in the mists of time, along with a person who had knowledge of its preparation.

It was the Catholic clergyman Charles Bonvoost. He tried to hide from the revolutionary authorities of rebel France and sought refuge in the vastness of Normandy in the hope of sailing with the first suitable ship towards England. A poor peasant woman from a village with the mysterious name of Camembert agreed to save the priest. As a token of his gratitude, the rescued Charles told her the secret recipe.

This was the beginning of the triumphal procession of Camembert bru cheese. But not everything happened overnight. For almost 100 years, it was available only to residents of the village of the same name, until His Majesty the case intervened. In the summer of 1863, in the vicinity of the village, the royal tent of Napoleon III was spread, who traveled through the provinces of his country. According to tradition, local residents brought as a gift products that they themselves produced. And the monarch came to an indescribable delight from the cheese brought by the grandson of that same peasant woman. An agreement was reached on deliveries to His Majesty's table. And then, as they say, a matter of time. The fame of Camembert cheese spread throughout Europe.

Production process

These days, the Camembert cheese recipe is no longer a secret. Therefore, it is successfully produced almost everywhere. But the most approximate in terms of its taste and organoleptic range of properties is a product that is produced in Switzerland, Holland and Denmark. This variety is not produced in the former Soviet Union.

Industrial production is based on the process of uniform ripening and curdling of the milk mixture with salt and a bouquet of spices. As a rule, the initial ingredients are collected in early autumn. Milk is mixed with ready-made rennet enzymatic substance and left for fermentation. After the formation of a dense sediment, the future Camembert cheese is transferred to molds, from which excess liquid is removed.

After the heads are formed, they are left in the basement until white mold forms. When it grows over the entire surface of the cheese head, the drying phase begins. The surface is covered with red mold. This signals that Camembert cheese is ready to eat.

Features of the use of camembert cheese

The most important property of Camembert cheese is the complete absence of lactose in its composition. Therefore, the product can be consumed by people who suffer from intolerance to this substance. But in childhood, it is not recommended to use it for food, since the raw materials do not go through the pasteurization stage, and there may be cases of listeriosis. The infection is especially dangerous for children under the age of 5 and pregnant women.

In all other cases, this excellent product allows you to enhance the development of skeletal bones and muscles, provide brain tissue with a sufficient amount of unsaturated fatty acids and vitamins.

Calorie Camembert and Brie

Camembert cheese is characterized by a high content of proteins and fats and contains 291 kcal per 100 g. 100 g of brie cheese also contains 291 kcal. Eating such foods in large quantities can cause obesity.

Nutritional value per 100 grams:

Both camembert and brie have an impressive content of proteins and fatty acids. For 100 grams of these dairy products, there are from 290 kcal for Camembert to 330 kcal for brie. Among other components, 100 grams of these cheeses contain on average about 20 grams of protein, up to 27 grams of fat, and carbohydrates - no more than 0.5 grams. Water makes up almost half of the content, plus almost 3 g of ash, that is, useful macro- and microelements, among which the most valuable are: calcium (185 mg), potassium (150 mg), phosphorus (190 mg), iron (up to 0.5 mg), zinc (2.4 mg).

In terms of composition, camembert is distinguished by a slightly higher ash content - up to 3.8 grams per 100 grams of product, which means a high content of minerals: for example, calcium - up to 380 mg, potassium up to 190 mg, phosphorus - 350 mg, and such a valuable iron - 0.33 mg.

Both types of cheeses are very rich in vitamins: vitamin A (up to 250 mg), a high content of B vitamins, including almost 60 micrograms of folic acid - youth vitamin B9. Also, these cheeses are rich in vitamin E (0.20 mcg), D (0.4-0.5 mcg), and 50 grams of cheese provide a daily dose of vitamin B5 (pantothenic acid - 1.4 mcg) and vitamin B 12 (1 .3 μg).

Useful properties of camembert and brie

One traditional circle of Camembert is made from about two liters of cow's milk, poured into a ladle in the old fashioned way and salt is added. Camembert ripens from the edges to the center. During the aging process, the cheese is covered with an edible velvety white moldy crust. Since real Camembert is not subject to long-term storage, it is often sold a little underripe. This cheese has a little mushroom and delicate taste. It is soft to the touch and should not crumble when cut. Camembert is usually consumed with red young tart wines.

Brie is a soft cheese made from raw cow's milk. In shape, it is a cake with a diameter of 30-60 cm and a thickness of 3-5 cm. A good brie is covered with white velvet-colored mold. Under the crust, you will find the most delicate creamy liquid mass, from which a light aroma of hazelnuts emanates. When you cut open a fresh brie, it looks like it's going to spread before your eyes, but it doesn't.

Brie matures for at least a month (first on the outside and only then on the inside) and has white edges, with slight traces of yellow and red. Ripening is quite fast. For this reason, this cheese must be consumed quickly before it spoils. It is made in round forms - "cakes" with a diameter of 20-30 centimeters, a height of 3-4 cm and a weight of about half a kilogram.

Young brie has a soft and delicate taste, as it ripens, the flesh becomes pungent. The thinner the cake, the sharper the cheese. Interestingly, ripening stops as soon as the first piece is cut off from the circle. Brie is produced at any time of the year, which is why it is one of the most versatile French cheeses. Brie cheese is made by hand, since it is almost impossible to produce it industrially, it is distinguished by a thin moldy crust with white and reddish stains; This cheese contains 46% moisture, 30% fat and 21% protein.

Quality cheese is very healthy. It is completely digestible, contains eight essential amino acids and a ton of vitamins, and is even able to resist tooth decay. And the mold (naturally, "blue") further increases it healing properties. It contains essential amino acids and bacteria that improve bowel function and promote the synthesis of B vitamins.

Moreover, Turkish scientists studying the effect of sunbathing on the human body have found that the special substances rich in noble mold are the best remedy to protect against sunburn. Accumulating under the skin, these substances contribute to the production of melanin.

1st place in the presence of phosphorus, zinc.

Harm and contraindications

Camembert and brie cheeses are not advisable to use for hypertension, obesity and high cholesterol levels in the blood, as they have a high fat content.

In addition, they are contraindicated for allergy sufferers and those who cannot tolerate penicillin, as well as those who suffer from fungal diseases due to the mold they contain.

Children and pregnant women are contraindicated in the use of these products due to the risk of developing listeriosis.

Difference Between Brie and Camembert

Brie - soft gray cheese white color, covered with a white moldy crust with reddish stains. It is made in the form of a kind of "cakes", which can have a different diameter (from 30 to 60 cm) and height (from 3 to 5 cm). The taste of brie is savory, very delicate and slightly spicy, has a smell of hazelnuts. The sharpness may depend on the height of the cheese circle and the time of its maturation: a thin "cake" will be much sharper than a thick one.

Camembert is a soft cheese that has a color from white to light creamy, covered with a white moldy crust. Delicate, spicy, sweetish in taste, has the smell of fresh champignons. The size of the camembert circle is strictly fixed: 11 cm in diameter and 3 cm in height.

Camembert is a richer variety of cheese. Brie is 25% less fat.

The crusts on these cheeses are formed by a special cheese mold. Camembert crust has a sharp taste and a pronounced mushroom aroma. Brie crust gives ammonia, almost tasteless.

Brie is a type of cheese that can be made at any time of the year. Camembert is quite difficult to make in hot weather, so summer period its production is stopped.

A distinctive sign of the quality of Camembert is its packaging, which is a wooden box. Thanks to it, cheese can be transported over long distances. Brie is not packaged like that.

The difference between brie and camembert cheese

The pulp of Brie cheese is white with a gray tint, in Camembert it comes in all shades of white and light creamy.
Brie smells like hazelnuts, Camembert smells like mushrooms.
Camembert has a fixed size cheese circle, Brie heads differ from each other in thickness and diameter.
Brie is a less fatty type of cheese than Camembert.
In brie cheese, the moldy crust smells of ammonia and does not have a distinct taste. It is white with reddish streaks. Camembert crust is white, spicy in taste and smells like champignons.
Brie do all year round, camembert - from September to May.
Real Camembert is always packed in a wooden box.

December 18, 2014

What is the difference between Brie and Camembert cheese?

Brie and Camembert cheeses are made from cow's milk. These are soft cheeses with a characteristic white rind. But what is the difference between Brie and Camembert cheeses? At first glance, these two cheeses are very similar to each other, so many people confuse them.

In fact, Brie and Camembert are two completely different cheeses. Let's take a closer look at what is the difference between them.

Fat content of cheeses

During the production of Brie cheese, cream is added to it. Cream is not added to Camembert. As a result, these two cheeses have different fat content: 60% for Brie and only 45% for Camembert.

Quantity of cheese starter

In the production of Camembert, strong cheese starters are used, which are added to the mass of the future cheese 5 times. When preparing Brie, the cheese starter is added only once, as a result, the cheese is obtained with a lighter taste and aroma.

Appearance of cheese

Brie cheese is taller but smaller in diameter than Camembert. Camembert has a constant diameter and weight of 250 grams.

Cheese color inside

Brie cheese inside can be called white. The color of Camembert is closer to yellow. Sometimes quite yellow.

Taste and smell

Brie has a light smell and a salty taste. Camembert is a much stinkier cheese. It can smell of earth and even "barnyard", mushrooms or hay. It is saltier than Brie cheese. To some, the taste of Camembert resembles the taste of national Japanese cuisine.

Brie and Camembert look very similar. Round, soft, with white mold, both are made from cow's milk. But still, these are two completely different cheeses. Let's talk about how they differ.

Origin

Brie is one of the most ancient French cheeses, it has been popular since the Middle Ages.. And always, by the way, was considered the cheese of kings. big lovers the brie were Queen Margot and Henry IV. The Duke Charles of Orleans (a member of the royal house of Valois and one of the most prominent poets in France) presented pieces of brie to his court ladies. And Blanca of Navarre (the one who is the Countess of Champagne) often sent this cheese as a gift to King Philip Augustus, who was delighted with him.

Brie got its name in honor of the French province of Brie, located in the central region of Ile-de-France near Paris. It was there that they first began to make this cheese in the VIII century. But camembert began to be made a thousand years later - at the end of the 17th - beginning of the 19th centuries.

The birthplace of Camembert is the village of Camembert in Normandy. Legend has it that the first Camembert was made by a peasant woman, Marie Arel. During the French Revolution, Marie allegedly saved a monk hiding from persecution from death, who, in gratitude, revealed to her the secret of making this cheese known only to him. And this cheese had only an indirect relation to brie.

Size and Packing

Brie is most often formed into large round cakes with a diameter of up to 60 centimeters or small heads up to 12 cm. Camembert is made only in small round cakes with a diameter of up to 12 centimeters. Accordingly, brie can be sold both in small heads and portioned triangles, but real Camembert can only be a whole head, which is usually packed in a round wooden box. In this box, by the way, camembert can be baked right away.

By the way, about baking. Camembert is fatter than brie. Accordingly, it melts and melts faster. This is due to the fact that in during the production process, cream is added to brie and camembert, but in different proportions (camembert contains 60% milk fat, brie - only 45%). In addition, during production, lactic acid cultures are introduced five times into Camembert, and only once into Brie. That is why Camembert has a more pronounced smell and taste, and Brie is softer and more delicate in taste.

Color, taste and aroma

Brie is characterized by a pale color with a grayish tint. fragrance brie is thin, one might even say elegant, with the aroma of hazelnuts. Young brie has a soft and delicate taste, as it ripens, the flesh becomes pungent. The thinner the brie, the sharper the cheese. Eating brie is better when he has room temperature. Therefore, it must be taken out of the refrigerator in advance.

The core of Camembert is light, yellowish-creamy. It tastes more oily, strongly Ripe Camembert generally has liquid "insides" (this is not to everyone's taste, but this cheese is considered the most valuable). The taste of this cheese is delicate, slightly spicy and slightly sweet.

But the smell of ambera is more strange. It can give cow, mushrooms or hay - it all depends on the process of aging and storage of cheese. No wonder f The French poet and prose writer Léon-Paul Fargue once described the scent of Camembert as "the smell of God's feet."

Photo: dssc.co, oliviascuisine.com, freshbroccoli.ru, abelandcole.co.uk

What is the difference between Camembert cheese and BRI?

Brie cheese is something .... much tastier than camembert
The most famous French cheeses Camembert and Brie belong to the SOFT CHEESES group.
True Camembert is produced in Normandy. This variety, in a shell of soft white mold, the sharp taste of which is exquisitely combined with the most delicate creamy taste of the cheese itself, is more than two hundred years old. It is also valued for medicinal properties: fresh camembert helps with various ailments stomach. This soft cheese, with the most delicate creamy pulp and moldy crust, has a rich aroma, is traditionally sold in a wooden veneer wrapper and rightfully occupies one of the important places among French cheeses. It has a special sour-milk taste and a pleasant aftertaste of champignons.
According to the manufacturing technology, Brie cheese resembles Camembert. Cheese first ripens from the outside, and only then - from the inside. Ripening is quite fast. For this reason, this cheese must be consumed quickly before it spoils. It is made in round forms - "cakes" with a diameter of 20-30 centimeters, a height of 3-4 cm and a weight of about half a kilogram. Brie cheese is made by hand, since it is almost impossible to produce it industrially, it is distinguished by a thin moldy crust with white and reddish stains; This cheese contains 46% moisture, 30% fat and 21% protein. The cheese mass is smooth, oily, straw-yellow in color; cheese has a unique delicate taste. The sweet smell of this cheese is slightly set off by the subtle aroma of hazelnuts. Interestingly, ripening stops as soon as the first piece is cut off from the circle.
Camambe#769;r (French camembert) is a soft, fatty cheese made from cow's milk. Has a color from white to light cream. The taste is spicy, spicy, a bit like mushroom. Outside, Camembert is covered with a fluffy white crust formed by a special cheese mold. Camembert is usually consumed with red young tart wines.
Brie is a soft cheese made from cow's milk, which got its name from the name of the French province (located in the central region of Ile-de-France near Paris), where it was first made. Characterized by a pale color with a grayish tint under a noble white mold. The shape is a cake with a diameter of 30-60 cm centimeters and a thickness of 3-5 centimeters. The cheese is soft and pleasant in taste with a slight smell of ammonia. The mold crust is tasteless, but edible.

Brie is perhaps the most famous French cheese known throughout the world. AT different countries many varieties of cheese are produced, including regular brie, herb cheese, double and triple brie, and non-cow's milk varieties.