Brie and camembert are delicious, French soft cheeses with a white-mould outside. They both have a creamy texture, and the rind is edible… but they both look exactly the same to an untrained eye. What are they, and which should you buy?
What is the difference between brie and camembert?
There are a few ways you can spot the difference between brie and camembert at a glance, but the most telling way is through their taste and texture. Often, the size, creaminess and fat content are clear indicators of which cheese it is. Let’s look into it more closely.
What is camembert?
See that small-ish wheel of cheese in the pic below? That’s camembert.
Camembert cheese was first produced in the 18th century and takes its name from the village in Normandy, France, where it originated.
Created using unpasteurised cow’s milk, these days it’s often made with pasteurised milk as regulations around raw milk prevent the former.
You can distinguish a camembert from a brie by its size.
How? Because camembert will always come in a small wheel with a diameter of roughly 8-10 centimetres. Just like in the pic below.
What is brie?
See the difference? That’s brie (below).
Both brie and camembert are soft, creamy cheeses with an edible white rind, but you can tell a brie from a camembert because brie will be larger (unless it’s a baby brie or petit brie in which case, you’ll have to check the label).
But most brie comes in a large-ish wheel and you’ll often see it sold in wedges. You wouldn’t get a wedge of camembert because the wheel is too small.
Brie gets its name from the Brie region in Northern France where it was first made.
Brie vs camembert
So, what is the difference between camembert and brie? It is all to do with the milk fat content. Camembert has a milk fat content of around 45%, while brie has a higher milk fat content of 60%. This means that brie is creamier in taste and often has a milder and more buttery finish.
Double and triple brie are even more buttery because they have an even higher milk fat content. In fact, French law states that a double-cream cheese must contain 60-70% butterfat, which equates to about 30%+ fat in the finished product.
Camembert is slightly stronger with a more earthy and mushroomy taste, and if left at room temperature, it will fully melt, whereas brie will be more likely to hold its structure.
We’ve broken down the differences in flavour, texture, rind and origin below.
| Brie | Camembert | |
|---|---|---|
| Flavour | Mild, buttery and slightly sweet, with subtle mushroom notes | More robust and earthy, with a deeper mushroom and sometimes grassy flavour |
| Texture | Soft and creamy. Becomes gooey at room temperature | Soft but denser than Brie. Ripens from chalky to luxuriously oozy |
| Rind | Edible white bloomy rind, often thinner and milder | Edible white bloomy rind with a stronger aroma |
| Origin | France (Île-de-France region) | France (Normandy) |
How to serve brie and camembert
For the best flavour and texture, take both cheeses out of the fridge 30-60 minutes before serving. This allows it to soften and the aromas to fully develop. It can be served whole or cut into wedges on the board. Use a separate knife for each cheese to keep flavours clean. If baking, score the rind lightly and bake until just molten.
How to store brie and camembert
Keep it wrapped in wax or baking paper, then loosely in plastic. Store in the vegetable crisper where the temperature is more stable. Once cut, rewrap tightly and use within 3-5 days. Avoid airtight containers; soft cheeses need to breathe.
How to eat brie and camembert
According to calorieking.com.au, brie contains 30.5g fat and 18.5g protein per 100g. The same amount of camembert contains 25g fat and 19.5g protein.
To cut through all that fat, both cheeses pair well with a sharp or sweet taste such as grapes or figs.
Camembert is sometimes baked and served with cranberry sauce, and both cheeses are regularly eaten with crackers, a baguette and a glass of wine.
In the Brie region of France, the locals are said to dip Brie Noir (a type of longer-ripened brie) in to their morning cafe au lait.
So, the winner of the brie vs camembert argument?
That’s entirely up to you.
What to pair with brie and camembert
Crackers and breads
Pair brie and camembert with plain crackers or crispbreads. Sourdough, baguette, or lightly toasted fruit loaf are also great options.
Fruit
They taste great with fresh pears, apples, grapes and figs. Dried dates and apricots are a great pairing, along with honey, fig jam, quince paste or toasted walnuts.
Wine pairings
Brie goes well paired with Chardonnay, Champagne and Pinot Gris. Camembert pairs well with Pinot Noir, Beaujolais and dry cider.
Our tried and tested perfect match…
A classic choice for a cheeseboard, double cream camembert needs something light and playful to let the flavours linger. ‘Tread softly prosecco rose’ brings fresh pear and subtle spice to the pairing. If you like something a bit oakier and rounder, Taylor’s Wines Jaraman Chardonnay ($26) also went down a treat.
Entertaining tips
Entertaining is always fun, but it can also be stressful. Keep things simple with something everyone loves – a cheeseboard. When building a board, balance soft cheeses like brie and camembert with something sharp (cheddar), something blue, and a crunchy element. Keep portions generous — soft cheeses are always the first to go.
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