Brie and Camembert are both types of cheese that originated in France and are made from cow’s milk. They are soft in texture and are deeply ingrained in French food culture. Brie’s roots can be traced back to the province of Brie, while Camembert hails from the province of Normandy. The flavor of Brie depends on how it is made and its ingredients, and it comes in a variety of forms such as plain and herbed. Camembert was first produced in Normandy, using unpasteurized cow’s milk, and was invented by a farmer with advice from a priest from Brie. During World War I, Camembert was a staple in the diet of the French Army, further solidifying its place in French culture.
Key Takeaways
- Brie originated in the province of Brie, while Camembert originated in the province of Normandy in France.
- Brie is typically made from pasteurized milk, whereas Camembert was initially made from unpasteurized milk.
- Brie is produced in large wheels and is sold in slices, while Camembert is made in small rounds and sold as whole, individual cheeses.
