Soft White Cheese Style and Making

History

Brie was first made in Briard, located in the Champagne region of France between Paris and Reims. Julius Brancourt made Australia's first brie for the local Sydney market in the 1890s. By the 1960s brie became more readily available and today it is one of Australia's most enjoyed cheese styles.

The flavour and characters of brie are more pronounced than camembert. Traditionally brie was made in 3kg wheels. Today, however, it is available in a variety of sizes.

Camembert was born out of the French Revolution in 1789 when allegedly a priest, who was escaping persecution, sought refuge with his cousin in the village of Camembert in Normandy. He requested his cousin make cheese similar to the brie made in Briard.

Camembert is made with different bacteria, less moisture and a lower butter fat content which produces a milder flavour than brie. Traditionally camembert was made in smaller sizes than brie.

Characteristics

Soft white cheese ages from the exterior to the interior. This process contributes to the maturation and the character of the cheese. Once the white mould has fully grown on the cheese it is wrapped in special cheese paper - the crucial stage of the ripening process. As the rind of the cheese ages the surface starts to break down, changing from its pristine white colour to off-white, sometimes tinged with orange. This is an indication that the cheese is ripe and ready to eat.

The various styles of soft white cheese include:

• Brie - the flavour will vary depending on the age of the cheese. At its peak maturity brie will have a deliciously creamy flavour with rich mushroomy characteristics. Try King Island Dairy Discovery Scrubbed Brie or King Island Dairy Centenary Brie.
• Double brie - made with milk of a high butter fat content and added cream, creating a creamier, nutty, full flavoured cheese. Try King Island Dairy Black Label Double Brie or King Island Dairy Cape Wickham Double Brie.
• Triple cream brie - made using full cream milk with further cream added resulting in a more rich and decadent brie. Try King Island Dairy Seal Bay Triple Cream or King Island Dairy Discovery Ash Brie.
• Camembert - a fully ripened camembert will develop a mushroomy flavour, which is not as pronounced as brie. Try King Island Dairy Phoques Cove Camembert.

Selection

Select a soft white cheese that is ripe (ie. as close to its 'best before' date as possible) to ensure a fuller and more rewarding flavour. It should have a velvety white rind, a creamy and glossy golden interior with no dry edges or overpowering smell of ammonia. The centre of the cheese should ooze or bulge when cut and the surface mould should not show any signs of breaking down. Earthy aromas and full creamy mushroomy flavours that linger on the palate with just an initial hint of ammonia indicate that the cheese is ripe. Avoid a camembert or brie that has a chalky centre as this indicates an unripe cheese. If the cheese has the persisting smell and aftertaste of ammonia, it is overripe and should not be consumed.

Storage

Depending on maturity, soft white cheeses can be stored from one to four weeks. Where possible, store the cheese in its original wrapper as this forces the white mould to grow back into the middle of the cheese, therefore ripening it from the outside to the centre. Alternatively, wrap the cheese in waxed greaseproof paper.

Keep soft white cheese in the warmest part of the fridge and away from strong smelling goods as it will absorb other flavours. Freezing is not recommended.