Talk:Brie

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Camembert

I read a week ago in (I am almost certain) Cheese Primer by Steve Jenkins that brie and camembert are made with the same recipe just in different regions and in different sizes. I added a "See also" section to both pages mentioning the other cheese; can anyone find a citation indicating that the two are, essentially, the same cheese? —BenFrantzDale 21:56, 9 January 2006 (UTC)[reply]

In my experience they are different cheeses, although similar. 128.232.250.254 23:52, 13 May 2006 (UTC)[reply]

All cheeses are the same except for the things that make them different. Being made in different sizes and in locations with different microflora probably affects the final product significantly. —Bunchofgrapes (talk) 23:55, 13 May 2006 (UTC)[reply]

From what I gather from the Camembert discussion page, camembert can only be made with raw milk, and it is an aged cheese, whereas brie is a younger cheese. MMetro 01:54, 12 November 2007 (UTC)[reply]

I would doubt that very much since food laws around the world ban or restrict severeky the sale of raw milk products, yet I can buy Camembert just fine. As to the difference between them, you would have to read up on or experience firsthand how they are made, but they are different. Ripened camembert is almost a beige, yellow liquid inside, "drawing" like fondue. Ripened brie may exceed the legislations against ammonia in the air but is still a bland "rubber" inside, if somewhat more creamy. --88.74.184.116 (talk) 11:49, 5 September 2009 (UTC)[reply]

Australia

Un-pastuerised cheeses are now permitted to be imported into Australia. In fact I had some Roquefort with my tea tonight.

Can it ever go bad?

If you just stick it in the fridge, will it ever go bad? Lengis 21:10, 6 August 2006 (UTC)[reply]

Sure. Why wouldn't it? —Bunchofgrapes (talk) 22:05, 6 August 2006 (UTC)[reply]

Well the fact that they have to age it for a few weeks gives me the impression that the longer it ages, the better it becomes......... Lengis 04:26, 12 August 2006 (UTC)[reply]

It's a curve. Allow me to quote McGee's On Food and Cooking, my favorite book (p 61):

"Cheeses have lives: they begin young and bland, they mature into fullness of character, and they eventually decay into harshness and coarseness. The life of a moist cheese like Camembert is meteoric, its prime come and gone in weeks, while the majority of cheeses peak at a few months, and a dry Comté or Parmesan slowly improves over a year or more."

So Brie, like Camembert, has a short window when it is at its best... as for how it specifically goes "bad", I believe pretty soon the wrong molds, or just too much of the right molds take root and turn it funky. —Bunchofgrapes (talk) 04:37, 12 August 2006 (UTC)[reply]

How could you let such good cheese sit around for that long anyways? 74.110.71.97 21:06, 19 December 2006 (UTC)[reply]

being uncut, and stored in a dark cool place untouched by human hands Markthemac 17:56, 21 October 2007 (UTC)[reply]

Brie de Meaux illegal in the US

This article should note that Brie de Meaux is illegal to import and sell in the US due to being unpasturized. A distintion between raw milk Brie (such as Brie de Meaux) and pasturized brie I think should be made, there is most certainly a huge difference. Russeasby 21:51, 20 September 2006 (UTC)[reply]

very strange, because the way the cheese is made it's impossible for anything else to survive the fabrication process. Markthemac 17:55, 21 October 2007 (UTC)[reply]

WikiProject class rating

This article was automatically assessed because at least one article was rated and this bot brought all the other ratings up to at least that level. BetacommandBot 02:36, 27 August 2007 (UTC)[reply]

Somerset Brie

I would like this page to include info on Somerset Brie, which, according to its packet, is made in Lubborns Creamery. ACEOREVIVED (talk) 20:44, 5 June 2009 (UTC)[reply]

Picture

The Brie de Meaux that has been photographed for this article is horribly under-ripe. Note the near-solid chalky core. I feel sorry for the person who cut into this cheese. It's so sad that such a noble cheese is being represented by such an awful image. Anyone got a picture of a nice ripe Brie to add? Robotforaday (talk) 22:43, 23 February 2010 (UTC)[reply]