Key takeaways
- Both are mild, creamy and buttery, with a delicate salty taste.
- The rind is a little mushroomy, and many people think it is the tastier part.
- The flavor gets stronger as the cheese ripens.
- Brie and Camembert taste very close to each other.
- A sharp ammonia smell or taste means the cheese is past its best.
The inside
Brie is mild, creamy and buttery. Camembert has almost the identical recipe, so you can expect the same familiar, delicate, salty taste.
The rind
The white rind has a mushroomy flavor, and the combination of the rind and the soft middle is what many people love about these cheeses. The rind is meant to be eaten, and much of the flavor is in it. If you're nervous about it the first time, try the cheese baked.
As it ripens
The flavor gets stronger as the cheese ripens.
When it is too strong
If a Brie or Camembert smells or tastes sharply of ammonia, it may be overripe or may simply have been wrapped too tightly. Let it air out for 30 minutes at room temperature. If it still tastes too sharp for you, it's past its best. Storing Brie and Camembert covers what to do.