What's the difference between ....?

[Miss Demeanour]

Brie and Camembert ?

 

[Nick]

NURSE TIPSY!!!!!

[Darwins Selection]

Brie and Camembert ?

 

Nothing in my opinion.

Both are like bath-sealant, only not so tasty.

Strong Cheddar or Stilton for me. 

[Nick]

Put Camembert on a radiator until you can smell ammonia 

[Darwins Selection]

Put Camembert on a radiator until you can smell ammonia 

I can always smell ammonia.

[Nick]

Mrs DS #3? 

[Miss Demeanour]

I like them but without the waxy stuff....have to cut all that off and it only leaves me with about half the size 

[Nick]

Are we still on cheese here? 

[Miss Demeanour]

Yes

[Nick]

 

[Snoopy]

<Serious mode>
Mostly the difference is in the method of production and the area in which it is made. Like most things French the area of manufacture is more important to the makers than the actual product.
Frankly if you can't tell the difference then don't bother to eat either.
<End of serious mode>

[Miss Demeanour]

So could you tell the difference in a blind taste test ? 

[Snoopy]

So could you tell the difference in a blind taste test ? 

Yes ~ usually and provided both samples of cheese are properly ripened.
The "Waxy" stuff is actually the rind of the cheese created by the deliberate addition of a bacteria into the process. Many consider this to be the best bit of the cheese (either of them).
Both are made from unpasteurised cows milk (so don't eat them if you haven't had a TB jab). This applies in most of Europe but in the USA and Australia the law demands that the milk is pasteurised.
Brie is normally "built" in layers whereas the process for Camembert is different, one being poured "whole" whilst with the other the curds are generally cut and then pressed. The "ageing" time is also slightly different hence the difference in flavour with Camembert being a bit stronger in flavour. Neither cheese keeps due to the unpasteurised milk and both should be eaten within a few weeks of reaching ripeness. As DS says Camembert does smell of ammonia as it gets older and once it starts that either eat it soon or throw it away.

[Darwins Selection]

So could you tell the difference in a blind taste test ? 

Yes ~ usually and provided both samples of cheese are properly ripened.
The "Waxy" stuff is actually the rind of the cheese created by the deliberate addition of a bacteria into the process. Many consider this to be the best bit of the cheese (either of them).
Both are made from unpasteurised cows milk (so don't eat them if you haven't had a TB jab). This applies in most of Europe but in the USA and Australia the law demands that the milk is pasteurised.
Brie is normally "built" in layers whereas the process for Camembert is different, one being poured "whole" whilst with the other the curds are generally cut and then pressed. The "ageing" time is also slightly different hence the difference in flavour with Camembert being a bit stronger in flavour. Neither cheese keeps due to the unpasteurised milk and both should be eaten within a few weeks of reaching ripeness. As DS says Camembert does smell of ammonia as it gets older and once it starts that either eat it soon or throw it away.

M. Snoopy, le dieu de fromage.

[Grumpmeister]

If memory serves me correctly Brie is produced near Paris and Camembert is produced in Normandy. Camembert also has a deeper, stronger flavour.