Brie and Camembert are among the best-known French cheeses.

Brie, named after the French region of Brie, is also known as the ‘Queen of Cheeses’. It has a soft, creamy texture and its taste will depend on the ingredients that are used.

Camembert hails from the Normandy region of France and was first produced by a local farmer, Marie Harel, in 1791. Like Brie, Camembert is a creamy cheese that is milky and sweet when young and becomes rich and buttery as it matures.

Both Brie and Camembert are white mould-ripened cheeses traditionally made with raw milk. Most modern Camembert and Brie cheeses are stabilised, meaning their pH is stabilised with a Type E starter.

There is little real difference between the two cheeses although a wheel of Brie tends to be about 14 inches wide compared to 5 inches for a Camembert wheel.

Shopping list


  • Un-homogenised cow’s milk
  • Type E for a modern recipe or Type B for a traditional recipe
  • Rennet
  • Salt
  • White mould spores

Specialist equipment

  • Cheese basket (P00627 or 800516 are recommended for Camembert; P00608 or P00712 are recommended for Brie)
  • Cheese cloth or drainage mat
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