What is the difference between brie

The same amount of camembert contains 25g fat and 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.

Get your mag delivered! Brie or camembert - what is the difference? Legend has it that a visiting priest from Brie, hiding in Camembert during the reformation, taught a basic recipe to local farmer Marie Harel in It evolved from there, although there is some evidence to suggest it was being made at least hundred years before then!

Traditional Camembert has developed to be a smaller cheese g , carrying much more powerful flavours than a classic Brie de Meaux. A cheese whose strong aroma can make you unwilling to open your fridge door! The slightly different recipe, size, and yeasts that grow on Camembert all contribute to and highlight these distinctions from traditional Brie.

Each farm cheese would be unique to its terroir. So why is there today such a variance of size shapes and flavours in Brie and Camembert? The only stipulation of what a Brie type appears in the trading standards codex, which stipulates that:.

The body has a near white through to light yellow colour and a soft-textured when thumbs-pressed , but not crumbly texture, ripened from the surface to the center of the cheese … A rind is to be developed that is soft and entirely covered with white mould but may have red, brownish or orange coloured spots.

So take a guess what the trading standards codex stipulates for Camembert. After tasting Brie and Camembert, you may conclude that both have similar tastes. However, there are subtle variations between the two. Brie is famous for pairing a mild flavor with a luxurious texture. It has a soft and creamy mouthfeel that has earned it a worldwide reputation.

It is often described as earthier than Brie. Texturally, it is found to be denser, while Brie is a little bit softer. What do I do with them? Every year our scarlet runner beans throw up shoots from a tuberous nodule below ground. Adventurous, they climb all over the garden and up to anything that stays vertical for long enough.

With heart-shaped leaves and pretty red flowers, they are a garden delight. But they get tough and stringy so quickly. The best way to tackle stringy beans is to partially snap off the stalk end and pull downwards to remove the seam's stringy cordon. To cook, chop the beans into matchbox length segments and cook them in a little but very hot oil until the skin begins to blister. Reduce the heat, add a little crushed garlic, a little salt, and ground cinnamon, stir through and then pour over a tin of chopped tomatoes or about four chopped fresh tomatoes.