Brie vs Cambembert

They seem very similar to me. Which one do you favor and why??

Do you eat the rind with it or cut it off?

It's funny, this is a point of contention with my parents and I: I prefer Brie, which IMO is funkier both when green and when ripe than Camembert. I think Camembert tends towards the mild and creamy; there's a nice article on the subject herethat mentions that true Camembert is a raw-milk cheese that can't be imported or made in the US; all the versions here are pasturized.

However, apparently they're made to a similar process and the differences are subtle - and, admittedly, though I often buy both during the holidays, they aren't the higher-end cheeses, so YMMV.

the rind is edible

Similarly to Mhays, we usually get brie for the flavor since cambembert seems richer and milder. I have less guilt making a sandwich with brie than cambembert. Usually at holiday time we get brie and a camberzola. The blue flavor with the richness of the cambembert is a favorite. We do eat the rind.

Yes, I forgot to mention the rind - my favorite part is the final, rindiest slice of cheese. It harbors most of the flavor of the cheese, as well as having a velvety texture all its own.

taleggio

Hi,

Brie and real camembert are made from the exact same recipe. Their sizes are different, but both are 1" thick, therefore they age at the same rate.

Tim

I think a lot of people, when first trying Brie/Camembert, shy away from the rind because they're not sure it's supposed to be eaten. it definitely has a tougher texture, which can also be unfamiliar. I strongly encourage eating it, because both the flavor and the contrast in textures is one of the best things about the cheese.

I also bought a cheese that was supposed to be brie but tasted like blue cheese which I don't care for. Someone told me it was blue brie. I'll not try that again.