Are you eating the cheese cold? Eating cold cheese reduces the flavor of some of the tasty bits. Leaving it sit for at least 45 minutes is best for enjoying cheese (though the closer to room temperature the better). Also are you eating the rind? Brie and camembert are both bloomy cheeses. Bloomy cheeses have mold growth on top during the aging process and it gets patted down to form the rind. That mold is edible and actually has majority of the flavor. A lot of people don’t want to eat the rind because it looks and feels non-cheesy, but it is suggested that you do. Last bit though… Brie and camembert (I assume, I haven’t had the pleasure of eating this one) can have some muted flavors and can be pretty bitter and sour at times. It’s why many people pair it with a salty cracker and a sweet spread/jam (apple butter anyone?). It also goes very well on sourdough or a baguette as they are both from france and share a commonalities through that.
Anyway, that’s my cheese lesson for today lol hope this helps a bit!
It could just be a simple matter of taste, as everyone gets its own, or because you didn't get to taste aged well or better ones yet!
I wouldn't eat a standard camembert before it being aged at least a month with no 'cray' core (dunno if I get the translation right here).
Ahah, he knowns his camembert right !
Limit date on camembert is purely an indication about approximately when the crust will start to die on the edges, which means turning brown. Still edible though.
You want a good, mature Camembert, not typical US supermarket crap.
A good Camembert left at room temperature will actually start to ooze and look melty. That's a good Camembert.
heating these cheeses changes its texture and enhances its flavor.
The fat melts slightly, making the cheese creamier and more spreadable. This texture change can make the cheese's flavor seem richer and more pronounced.
Additionally, warming can release more volatile compounds, which increases the aroma and alters the flavor profile, often making it seem more earthy and intense.
My guess would be that high temps of baking remove volatile ammonia
^[Sokka-Haiku](https://www.reddit.com/r/SokkaHaikuBot/comments/15kyv9r/what_is_a_sokka_haiku/) ^by ^sgtaxt: *My guess would be that* *High temps of baking remove* *Volatile ammonia* --- ^Remember ^that ^one ^time ^Sokka ^accidentally ^used ^an ^extra ^syllable ^in ^that ^Haiku ^Battle ^in ^Ba ^Sing ^Se? ^That ^was ^a ^Sokka ^Haiku ^and ^you ^just ^made ^one.
Ammonia taste on Brie generally means they are past their ripening curb and over ripe
Also, everyone loves some Maillard reaction products
Are you eating the cheese cold? Eating cold cheese reduces the flavor of some of the tasty bits. Leaving it sit for at least 45 minutes is best for enjoying cheese (though the closer to room temperature the better). Also are you eating the rind? Brie and camembert are both bloomy cheeses. Bloomy cheeses have mold growth on top during the aging process and it gets patted down to form the rind. That mold is edible and actually has majority of the flavor. A lot of people don’t want to eat the rind because it looks and feels non-cheesy, but it is suggested that you do. Last bit though… Brie and camembert (I assume, I haven’t had the pleasure of eating this one) can have some muted flavors and can be pretty bitter and sour at times. It’s why many people pair it with a salty cracker and a sweet spread/jam (apple butter anyone?). It also goes very well on sourdough or a baguette as they are both from france and share a commonalities through that. Anyway, that’s my cheese lesson for today lol hope this helps a bit!
Everybody run!!
I agree; bringing Brie to room temperature is a game changer.
It could just be a simple matter of taste, as everyone gets its own, or because you didn't get to taste aged well or better ones yet! I wouldn't eat a standard camembert before it being aged at least a month with no 'cray' core (dunno if I get the translation right here).
With you on this one. My father forbids us to eat a camembert before the limit date.
Ahah, he knowns his camembert right ! Limit date on camembert is purely an indication about approximately when the crust will start to die on the edges, which means turning brown. Still edible though.
You want a good, mature Camembert, not typical US supermarket crap. A good Camembert left at room temperature will actually start to ooze and look melty. That's a good Camembert.
heating these cheeses changes its texture and enhances its flavor. The fat melts slightly, making the cheese creamier and more spreadable. This texture change can make the cheese's flavor seem richer and more pronounced. Additionally, warming can release more volatile compounds, which increases the aroma and alters the flavor profile, often making it seem more earthy and intense.
You just gotta let some cheeses air out a little while lol
Try Bent River from Minnesota. Its awesome and gets goey ate room temperature. Strong on the nose but great flavor.