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Two French-type cheeses, very similar in taste and texture.
In a cheese tasting, they are difficult to tell apart.
Camembert has slightly lower fat and a little more moisture,
but in taste it is quite the same as Brie. Of the two,
Brie is the most widely known cheese. Camembert has
not gained as much popularity, except with cheese lovers.
Pairs well with sparkling wines and fruity reds such
as Pinot Noir.
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Varieties available: |
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Domestic
and imported |
| Types
of millk used: |
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Cow's milk,
whole |
| Appearance: |
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Flat,
disk-shaped wheels; whitish outside crust or flower;
crust may have reddish-brown patches; straw yellow
inside |
| Texture: |
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Firm outside
crust that is meant to be eaten; creamy paste inside;
should be uniformly soft inside; underripe it shows
a white chalk-like center; overripe (should not
be eaten) it develops an ammonia-like odor. |
| Taste: |
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A
subtle, buttery flavor with a hint of honey and
mushrooms; rich taste; mild when young; more robust
with age. |
| Uses: |
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Cold
appetizers - sliced, served with crackers
Hot appetizers - baked, served
hot with french bread (to bake: Place whole Brie
in a 350 degree oven for 5 minutes, until completely
melted inside)
Dessert - sliced,
served with strawberries, melon, pears, grapes,
or apples. |
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Wine
Pairing Suggestions:
Gallo of Sonoma Pinot Noir
A subtle, buttery flavor with a hint of honey
and mushrooms describes Reny Picot Brie. Pair
this with the bright raspberry, strawberry and
cherry aromas of Gallo of Sonoma Pinot Noir. A
night you won’t soon forget. |
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