Erratum: please accept our apologies for an arror at the time of publication. As some of you have pointed out, Penicillium camemberti is indeed a fungus, not a bacteria. Thank you for your support.

Dont do this mistake and take it out of the fridge and eat it right away!!! Let the cheese "warm up" let the chees sit for a while at room temperature!!!! Many ppl do this mistake.

@thecheesescientist

2 жыл бұрын

That is so true! It is critical to let cheese get to room temperature before eating.

@andreffrosa

8 ай бұрын

How long does it take?

@n74wilson33

8 ай бұрын

😂😂😂 that's so funny. Thanks professor.

@AngeloOrtiz-dr6tz

4 ай бұрын

I eat it like that and don't have a problem with it it's still good asf to me lol

Excellent and informative explanations - good job !

@thecheesescientist

11 ай бұрын

Thank you for watching our video and leaving a comment. We're chuffed that you enjoyed it!

Omg I read the KZread's user name an damn near died laughing 🤣😂😂😂😂

@thecheesescientist

2 жыл бұрын

We take pride in being Cheese Wankers! 😁

@jadegblueparrot8606

5 ай бұрын

me too haha

Brie tastes more buttery creamy with a neutral mild aftertaste. Camembert tastes buttery and creamy with a of little bitter aftertaste. I can totally taste the difference, and i never buy camembert cheese, because I don't like bitterness :')

@thecheesescientist

Жыл бұрын

That's an interesting point. I think that a lot of people would agree with you regarding the preference for Brie. Personally, I do like the extra punch that Camembert packs though...

@tardwrangler

Жыл бұрын

I was tasting some brie as this video was playing and they were spot on about the hay taste. Bitter? I guess, it's almost a sort of burnt flavor I feel

@TB.D

Жыл бұрын

Try real raw milk brie from Meaux or Melun. They are not neutral 😂. They are very strong, camembert to (the real one with writing on the box "camembert de Normandie au lait cru") 90% of people who say they like Brie don't actually like it

@yutehube4468

11 ай бұрын

Why would anyone when Brie exists!

@Tokilainen

11 ай бұрын

@@thecheesescientist Different palates I would assume. I'm swedish, so my palate is somewhat bland 🤣

When Brie sits out at Room temperature for a week, it tends to produce Ammonia. Camembert doesn't seem to do that. But before the Ammonia, at Room temperature, Brie is like spreadable cheese-butter, and Camembert at Room temperature is more like spreadable cream-cheese. The difference is subtle but noticeable. But if you just focus on the Rinds, they are exactly the same. Like slightly salty edible construction paper.

I have always wandered about this so many thanks for explaining this I like them both.

@thecheesescientist

7 ай бұрын

Thank you for watching our video and leaving a comment. I'm glad it was helpful. Are there any other cheese topics you'd like us to cover?

I like both and honestly I don't think there is a massive difference in taste in either. Brie is perhaps a bit gooier and the wedges are a bit bigger which probably means more cheese to crust. Camenbert is slightly stronger. For both I think the crust is the best thing - just biting through it is a pleasant experience and the crust gives it flavour too.

@Estenberg

4 ай бұрын

There is a Huge difference, unless you just focus on the Rind. The Rinds are exactly the same. Like slightly salty edible construction paper.

Very informative video. I am a huge Brie and Camembert consumer. I probably go through a 1/2 to a whole pound every two weeks. I’d love to make my own to save money, but the waiting period , I understand , is a few months or more. I also wonder how the French keep their cheeses from getting too ripe to eat, as it can’t be frozen.?

@thecheesescientist

2 жыл бұрын

Thank you for your kind words. Wow! You're definitely going through quite a bit of cheese! Maturation is around 4 weeks for both Camembert and Brie. It is part of French culture to eat cheese everyday. That's how they avoid wastage. 😊

@MindDrip

Жыл бұрын

How do you best store it in the fridge?

@thecheesescientist

Жыл бұрын

My recommendation is to store the cheese in its original wrapping inside a reusable plastic container. You can also use a moistened paper towel to line the bottom of the container and add a bit of humidity.

@asterixky

Жыл бұрын

It isn't too difficult to make cheese, but there is a small learning curve, with all you need to know about it on KZread. Camembert can be eaten after 6 weeks, so if you use 1 gl/4 lt of milk, you will have 2 Camembert. In your case, you will only have to make it every other week. You will save money if you make it at home, as the main ingredient for Camembert is milk, and for 2 Camembert, you would only need 1 gl of milk, plus some bacteria, or Kefir if you really want to make them on the cheap.

Loved this video. Beautifully done. And the images are fantastic. Thanks for sharing!

@thecheesescientist

2 жыл бұрын

Thank you so much for your kind words. It was a lot of fun to record 😁

@vipulgupta3077

2 жыл бұрын

Are you french?

I'm not a big consumer of most types of brie, and in fact I rarely eat most types of cheese, but both brie and Camembert are a huge exception to the world. I'm addicted. They are my crack. I'm on a limited income and my budget is tight But I splurge regularly on these two cheeses. Melted on any sort of bread (including bagels) it is just exquisite. There are some really nasty bad bie and Camambert cheses out there, so if you've tried brie and don't like it, try a different brand, and maybe try it hot and melted on toast or a bagel. Also, splurge and go for the triple cream brie! It's better than butter on toast, and once you've locked onto a good brand, you'll be addicted too!

@thecheesescientist

Жыл бұрын

Agree with you on the fact that not all Brie are created equal. Definitely can't beat a triple cream for decadence!

@antoinemozart243

Жыл бұрын

Buy Brie with the brown label : brie de Meaux. It is...amazing and completely different from industrial brie.

@Chompchompyerded

Жыл бұрын

@@antoinemozart243 I'm sad. We can't get that brand here. Hopefully someday I will visit a city which does have it, or maybe I can get a friend in another city to bring some when they come visit. I have made note of the name. Thank you so much for recommending it. I will definitely find a way somehow to get a hold of some.

@yutehube4468

11 ай бұрын

Same here. I have to force myself to limit myself because otherwise I'd be eating £3 of cheese as a snack. *Food of the gods*

I wouldn't drink cider with camembert, but that's a matter of taste :D

@thecheesescientist

Жыл бұрын

For sure 😊

Both are delicious I always have some in my fridge, goes great with a small slice from a baguette, perfect bite size

@thecheesescientist

Жыл бұрын

Perfect with a baguette indeed 👌

Very interesting video! Love the information and visual editing. Next time, I recommend using a different background music and maybe making it be a bit quieter/the voiceover a bit louder. It’s far too energetic (and tbh annoying) and it makes it difficult to focus on the information, especially when it’s so loud. Also summing up the info at the end was kind of pointless, the video is five minutes.

@thecheesescientist

2 жыл бұрын

Thank you for the feedback. We've done some adjustments for our other videos.

@phoenixdavida8987

2 жыл бұрын

didn't notice til i read this

@phoenixdavida8987

2 жыл бұрын

fg

@tardwrangler

Жыл бұрын

I liked the summary

I have a wheel of Camembert cheese that is past its use by date. The outer coating is about 5mm thick and creamy consistency that is edible but I don’t like the taste. How can I remove the rind, which is slightly softer than the center, without wasting too much cheese? Also the color of the cheese is similar throughout - cream color, which make identifying the rind from cheese difficult.

@rpara1091

7 ай бұрын

Don't be scared about the date. Do cuts on the top, put garlic cloves without skin inside the cuts, put honey and a little bit of herbs, and put it in the oven until it is melted and golden. Eat it with bread, potatoes, bacon or anything you would like to eat your cheese with. Roasted camembert is super good ! (I am french so I don't know if my english is comprehensible)

Great video and great information

@thecheesescientist

11 ай бұрын

Thank you for watching our video and leaving a comment.

The best brie is the brie de Meaux.

That is a great video! can't believe you only have 395 subs

@thecheesescientist

2 жыл бұрын

Thank you. We're still quite a new channel but growing fast 😁

Thank you. Amazing username

@thecheesescientist

2 жыл бұрын

We're thrilled that you like it!

@vipulgupta3077

2 жыл бұрын

Are you French?

@Nnumbaby

2 жыл бұрын

@@vipulgupta3077 non

@Nnumbaby

2 жыл бұрын

@@vipulgupta3077 hi. I’m Aussie, additionally I’m half Greek, unfortunately I’m not French however I took it up for a few years in high school, mostly learnt the bad words but I definitely loved learning about French culture. Paris is my real name, the given name Paris has Greek origins and was originally a ‘male’ name, contrary to popular belief or assumption. Thank you for your inquiry have a good one

Hello, I am a reporter from Taiwan. I hope to introduce this kind of video in the news. I wonder if you can authorize us to use this video for news? Thank you so much

@thecheesescientist

2 ай бұрын

Thank you, please do 😊

Ah thank you for the breakdown. 👍

@thecheesescientist

2 жыл бұрын

You're very welcome 😁

*searches Camembert* -3 minutes into video, “Jesus Christ; sorry I asked” 😂😂

the story on Camembert origin is that during the French revolution the priests had to swear ultimate allegiance to the Nation over the papacy some swore allegiance , many refused and went to the guillotine as traitors , some ran for it a monk from Brie found refuge with farmers in the small village of Camembert while waiting for his escape to be set up he helped in the farm by making " Brie " this was subsequently modified ( for practical purpose ) thus becoming Camembert

@thecheesescientist

2 жыл бұрын

Thank you for sharing this origin story. You are spot on and the history of cheese is such a fascinating topic.

@boxsterman77

Жыл бұрын

That's a lovely tale, but it's been debunked because camembert, or cheeses like it, have been made in the Normandy region for at least 400 years.

@asterixky

Жыл бұрын

@@boxsterman77 Brian, could you please list the reference of this theory, I can't find anything to back up your story. Thanks

@zedkool2579

Жыл бұрын

​@Brian Coady Camemb-Brian! Are you lyin'? I can not Brie-lieve what you're saying. No source, it's false.

@yutehube4468

11 ай бұрын

Brie is the better one though. It's also much easier to find on supermarket shelves than Camembert.

The differences in manufacture process are interesting, when you know that, at least according to the legend, the priest who taught Marie Harel the recipe for camembert, was actually giving her the recipe of brie.

@thecheesescientist

2 жыл бұрын

It is indeed fascinating how the recipe was adapted in Normandie.

Penicilium camomberti isnt a bacteria but it's a fungi

Well, they are both fantastic. I prefer Cam. I Love Brie too but it has more of a buttery melt in your mouth quality where Cam is firmer and they taste somewhat different, though not terribly so. I always just eat with a Baggette.

Your name has me puzzled. Either you know what it means or don’t. Either way made me smile.

brie is clearly superior. I mean no one has ever named their kid camembert larson

This is quintessentially the finer things in life.

From the point of view of French cheese-makers and cheese-lovers, they're soooo different - from the point of view of 98% of the people who eat them, Brie can be slightly more funky/farm-yard.

You can get a tasty Camembert a lot cheaper than you can a tasty brie. All the cheaper brie varieties out there are pretty bland in my experience.

@thecheesescientist

4 ай бұрын

That's very true. Since it's not a protected name, there are a lot of commercial (bland) versions of Brie made around the world. While the same applies for Camembert, they do tend to be a bit more flavoursome than the commercial Bries

Can we have more videos?! ❤️👍🏻

@thecheesescientist

2 жыл бұрын

We've got lots more coming 😁

GOD I LOVE CHEESE

@thecheesescientist

3 ай бұрын

❤️❤️❤️

I am French and i can say they both taste the same but for some reason they taste different when you think of them while your eating it or i dont know there is also another cheese called Coulommier or something and god its stinks like Camembert {its not very stinky tho but when its in your mouth you will feel it and there is some sturdy things in it plus im not being sus rn}

@thecheesescientist

Жыл бұрын

That's a very interesting point. Coulommiers is indeed an intriguing cheese as well. With elements of both Brie and Camembert in it.

@speqe

Жыл бұрын

@@thecheesescientist yes indeed

Yes, turn down the so called " background music ". It's a documentary, not a pop video.

@thecheesescientist

2 жыл бұрын

Thank you for your feedback. We've definitely adjusted the balance in our more recent videos.

Thank you for this information 👍👍👍🇬🇧 I love both yumm

@thecheesescientist

4 ай бұрын

You're very welcome. They're definitely both spectacular cheeses in their own rights.

Before Covid.. I hated Brie and Camembert.. After.. I absolutely love them.. add some local unfiltered honey and its Desert!

@thecheesescientist

Жыл бұрын

That sounds like heaven!

Hey I am from India and I want to purchasr Camembert cheese Which brand is best for it?

@thecheesescientist

2 жыл бұрын

The best Camemberts are the raw milk versions from Normandie. It would be worth checking to see if you can get them. Otherwise, an English version called Tunworth might just be the best pasteurised one!

@vipulgupta3077

2 жыл бұрын

@@thecheesescientist Actually my brother is in france and I am thinking to bring it from him only from france So if you can suggest any french brand

@thecheesescientist

2 жыл бұрын

@@vipulgupta3077 anything that says Camembert de Normandie AOP on it will be great! There are a number of small producers still left in Normandie that make the cheese in the traditional way. They should be available throughout France from cheese shops and even supermarkets sometimes.

@martinstraus315

4 ай бұрын

A very interesting post! I recently spent a few days in Lisieux, Normandy, which is the provincial capital of the Pays d'Auge region & which includes Camembert de Normandie. I visited the Camembert Museum (very interesting). There are other superb AoP soft cheeses from the region including Livarot, Pont L'Eveque & Neufchatel - all worth trying. I brought several cheeses back to England in a cold box and the recommended use by dates were around 4-5 weeks away. On the recommendation of a local friend I bought my cheeses from a specialist stall at the weekly market and this was great advice. The "artisanale" cheeses from a good specialist cheese supplier either in the area of production or in many foreign countries are likely to come from small, high quality producers. They will probably cost more than those bought from supermarkets but the quality should be apparent. Certainly the quality of the Camembert I brought home was the best I'd ever tasted. You can also discuss with a knowledgeable supplier when the best time to eat that cheese is. I like my cheese to be ripe (not chalky), but not so developed as to taste of ammonia! In my case the recommendation was one week before the recommended "use by" date printed on the box. I also adore Camembert melted in the oven with herbs or chutney, accompanied by crusty Baguette. For this purpose, I find a brand like President is fine. I save my best Camembert for eating on its own, ideally accompanied by dry/off-dry Normandy Cider or a glass of Beaujolais (which is very low tannin & very fruity), served lightly chilled.

Can you recommend a good brand in 🇺🇸

@thecheesescientist

3 ай бұрын

Two decent options in the USA are Donge Brie (Pasteurised) and Will Studd Le Conquérant Camembert (Pasteurised)

Fantastic stuff. Brie is my absolute favorite.

Brie is side dish. Camembert is the main dish.

@thecheesescientist

3 ай бұрын

That's a very interesting way of labelling Brie and Camembert 👏

Bries so much nicer to me but both good

@thecheesescientist

7 ай бұрын

Thank you for watching our video and leaving a comment. Brie vs Camembert is definitely one of the great battles of the cheese world!

I'm eating brie

Subbed just because of the name 😆

@thecheesescientist

2 жыл бұрын

Better safe than sorry 😂

come on. you list a couple of cities or regions of france without showing them on a map.

@thecheesescientist

Жыл бұрын

The focus of this video was the cheese. But you're right, that's a great idea for a future video 👍

penicillium is not a bacteria tho...

I looked this up because I keep seeing Americans making recipes with Brie but it’s always Camembert sized so I find it confusing! Do they just call Camembert Brie or do they make non rule-abiding small bries? 😅

@thecheesescientist

Жыл бұрын

American and Australian producers don't have to abide to the EU regulations unfortunately. So, both markets are full of Bries and Camemberts that aren't made to specifications. 🥲😤🤬

Wet hay doesn’t sound tasty

@thecheesescientist

2 жыл бұрын

You might be surprised...

@ocean645

Жыл бұрын

@@Koji-888 leather.. yum…

Some brie cheese taste like soap. Why ?

Neat

@thecheesescientist

2 жыл бұрын

Thank you 😁

Camembert has stronger taste and smell but it’s so good!!!

@thecheesescientist

2 жыл бұрын

Agree 100%! Can you get Camembert de Normandie where you are?

@Suwanginbabe

2 жыл бұрын

@@thecheesescientist unfortunately no!! 😭😭😭 I tried a camembert it has the red logo but diff brand i think and I don’t think it was from normandie. Or maybe i’m wrong. 😅 but it was still good.

@thecheesescientist

2 жыл бұрын

@@Suwanginbabe same here in Australia. Can't wait to get back to EU next year.

So... If I made a brie or camembert like product not in France, I can name it whatever I want except camembert or brie?

@thecheesescientist

2 жыл бұрын

The names are still not protected outside of the EU. So, there are still cheesemakers in Australia who use the name Brie and Camembert for their soft cheeses.

What I once heard a Frenchman say: Read with a French accent.. "Cheese is a living thing Don't put it in the refrigerator. You do not put your cat in the refrigerator!

@thecheesescientist

6 ай бұрын

Love this!

the cheese wanker... hah

@vicster9401 il y a 10 mois Excellent and informative explanations - good job !

@thecheesescientist

29 күн бұрын

Merci 😊

The name of this channel sounds nasty as hell but cheese is still lovely

@thecheesescientist

4 ай бұрын

😂😂😂. There is a story behind the name though: thecheesewanker.com/rants/why-the-cheese-wanker/

From Gavin i'm here

@thecheesescientist

2 жыл бұрын

Welcome! 😁

Y a brie qui pue. Et il y a brie de merde. Yoou don't nnow what cheese iis, when all chees you can buye is pasteurisé.

I don't know where you get this 50-60 percent fat for Brie, but the correct number is on the order of 28 percent while Camembert is around 25 percent. Heavy cream is about 35 percent. It's tough to take this channel seriously.

@bruitation

5 ай бұрын

Valeurs correctes, calculées sur extrait sec, conformément à la réglementation.

About to eat some with prosciutto They were out of Brie so I got Camembert Late night pms cravings what can I say 🧀😋

@thecheesescientist

Жыл бұрын

Still a damn good pairing! 👌