Use endive leaves as spoonto dig into melted cheese is the most easy decadent way to eat baked Camembert or Brie.
A whole wheel of melting Camembert in which you dig endive / chicory as a spoon. How decadent. Simple and delicious.
It’s kind of strange for a French to see a Camenbert called Brie as they are twi different cheeses and that at first glance, you can definitely say, according to the size that the decadent creamy baked brie are… no brie at all but Camenbert. They might look a bit similar but are actually different.
I don’t say that to be rude but just to explain you real French food.
First the difference Brie vs. Camembert
Brie and Camembert are both soft ripened cow’s milk French cheeses. However, they are different in regions and method of production and size.
Brie, older than Camembert, hails from the Eastern part of Paris Region Ile-de-France (this region having the same name: Brie). Camembert is made in Normandy, in the northwest of France, roughly between Paris and Brittany. The story says that Camembert was created in the City of Camembert following the advices of a priest originated from Brie who moved to Normandy to escape French Revolution.
Both Brie and Camembert are produced with cow’s milk but they don’t use the same rennet in fabrication process. The lactic starters, for instance, are stronger in Camembert than in Brie. As a result, Brie have a milder flavor. Sometimes, cream is added to Brie during the cheese-making process, makink it richer with a creamier texture.
Camembert measures 4.5 inches across and 1.5 height, weight 250 grams / 0,55 pound and is always sold whole, whereas a wheel of Brie is much wider, measuring between 9 and 17 inches in diameter and 1 to 1.5 height, depending on if it’s a Brie de Meaux or Brie de Meulun. Brie wheels can weight up to 3.5 kilos / 7,71 pound. Brie is almost always sold sliced.
I wonder why Camembert are sometimes called brie outside France, maybe because some small Bries similar in size to Camembert can now be found, or maybe for marketing reasons. I have to find out.
Now the recipe
I’m not giving you a recipe that makes the most beautiful effect for food styling and culinary photography, with exuberant nuts, raisins or cranberries, melting honey… Even garlic or olive oil sometimes. This for two reasons:
First baked melting brie or Camembert is very sweet and adding even more sweetness with honey or sweet fruits is not what I think works the most together. On the contrary, bitterness of endives / chicory balances very well the smoothness of mild melting cheese, you should try.
The second reason is that this is how my family have always baked Camembert, so I wanted to show you what’s on a French table, even if the photos are not as nice as in Food magazines. Just French daily home cooking delivered here.
So now on to the most simple two ingredients baked brie or Camembert recipe.
Baked Camembert or Brie with Endive as Scoop
Use endive leaves as spoonto dig into melted cheese is the most easy decadent way to eat baked Camembert or Brie.
Start by removing paper in which cheese is folded in and place Camembert back in the wooden box, only the bottom, keep it uncovered. Remove the top crust as on the photos, you may want to leave a small part all around so that it will keep its shape. Place Camembert on a baking tray or in a metallic tin as I did and bake for about 20 minutes until soft.
Meanwhile, rinse endive, separate the leaves and place them as on the photos, placing the lid of cheese box in the center and leaves all around as a crown.
When cheese is melted, place it in the center and serve. A small crust might have formed, mix a bit with a spoon and it will melt in (or you may cover with aluminum foil while baking to avoid this. I don’t as it’s not a big deal in my opinion).
Et voilà, that’s all. Use endive leaves as a spoon so that at each bite you’ll get cheese and salad.
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Bon appétit !
If needed, please refer to the conversions and measures article here
Brie is milder in flavour and has a higher cream content, Camembert has a more intense, earthy flavour and is denser in texture. Personally, I like my brie at room temperature and camembert melty and baked, but that's just my choice.
Preheat the oven to 190°C/Fan 170°C/Gas 5. Remove the lid and any wrappings from the Camembert. Place the cheese within its base on a baking tray and cut a few slits in the top of the cheese. Bake for 15 minutes.
You eat the rind as well as the cheese. You can eat them with very fresh bread, or with a plain savoury biscuit/cracker such as oatcakes or wholewheat crackers. They are rich enough not to need butter as well. You can also cook with them - I like brie and bacon in a toasted sandwich with a bit of cranberry sauce.
In France, Camembert is typically enjoyed on a hunk of crusty baguette (never with crackers) or on its own with no bread at all. It's also enjoyed with simple accompaniments like fresh or dried fruit.
According to calorieking.com.au, brie contains 30.5g fat and 18.5g protein per 100g.The same amount of camembert contains 25g fat and 19.5g protein. To cut through all that fat, both cheeses pair well with a sharp or sweet taste such as grapes or figs.
However, as a general rule, you can expect a milder and butterier flavor from Brie, with only hints of mushroom or fruit; whereas Camembert is typically a slightly denser cheese with a bolder, meatier taste—featuring a more pronounced earthy and mushroomy umami profile.
Yes you can - The skin on most cheeses is ok to eat. It it just where the cheese meets the air, and forms a natural skin. It is perfectly safe, and tasty to eat.
Before cooking, tightly wrap the Camembert box in a sheet of foil to stop any melted cheese leaking out. Then put the cheese onto a baking tray at 200°C (180°C fan) mark 6 for 15-20min, until the Camembert cheese is melted inside.
The Bottom Line. If you are not allergic to milk protein, enjoying cheese every day is probably fine. As with many foods, eating cheese in moderation may offer potential health benefits.
Brie is originally from the region of Brie in northern France, while Camembert comes from the region of Normandy in western France. The difference in origin contributes to slight variations in flavor and texture.
The body of both Brie and Camembert is very similar, although Brie is denser and a higher level of fat at around 65%. The camembert is around 45% fat. Both cheeses will have soft runny bodies when they are mature. The more dense Brie does take a little longer to ripen.
Baked Brie is, quite simply, the best melted cheese in the world. When you cut through the rind and the inside comes pouring out like lava, you'll forget all your troubles. It's like cheese-aholic heaven!
It's tangy, savory and sweet all in one and makes for the perfect dip with crispy bread or crackers! Creamy, ooey, gooey baked brie is the ultimate recipe to make for entertaining! It takes less than 30 minutes to make and will instantly take any grazing board to the next level.
In terms of taste, Camembert has a stronger, slightly sour, and sometimes chalky taste. The texture of Camembert is softer than that of brie, and if warmed, Camembert will become creamier, whereas brie warms without losing as much structure.
Introduction: My name is Lakeisha Bayer VM, I am a brainy, kind, enchanting, healthy, lovely, clean, witty person who loves writing and wants to share my knowledge and understanding with you.
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