What’s The Difference Between Brie And Camembert?

You have a big party coming up and need something to give your guests while they wait for the lavish meal you will have prepared. Your best bet for a bite will probably cheese, crackers, and fruit.

With so many types of cheeses, how will you know what’s the best for your crowd? You want to get something soft but have never understood the difference between brie and camembert. We are here to help you get through these tough times.

Cheese Making Process

The biggest difference in the production process is the addition of cream to brie. Thus, camembert is only 45 percent milk fat while brie is 60 percent milk fat. Camembert then uses strong lactic starters which are added to the mold five times, giving camembert its strong flavor. Brie molds only get them once.

The Outside

Packaged brie is taller and smaller looking than camembert. Camembert cheeses stick to a specific size with a weight of 250 grams.

The Insides

Although a warm brie can get runny, most American bries are stable inside in contrast to the runniness of a ripe Camembert. Camembert will also appear more yellowish than the whitish brie.


How it looks is important to an extent, but taste and smell always matter most. Brie is milder with a buttery scent and a nice salty finish. Camembert, on the other hand, might not be the best choice for sensitive pallets. It is “stinkier” with an earthy smell like mushrooms or hay.

When Shall We Eat?

Brie and Camembert are consumed at different times following their production. Brie is meant to be eaten soon after it is done. The French prefer to let cheeses ripen with time and will generally wait six to eight weeks before cutting into Camembert.

Now that you have the facts, which one will it be: brie or Camembert?