More About Camemberts and Bries

Our Camemberts and Bries collection brings together France's soft cheeses: Camembert from Normandy, Brie and Coulommiers, creamy specialities such as Caprice des Dieux and Brillat-Savarin, and washed-rind classics like Maroilles, Reblochon and Époisses. Epicerie Corner stocks Président, Isigny, Lanquetot, Le Rustique, Nos Régions and many more, delivered across the UK.

What Are Soft Cheeses?

French soft cheeses (pâtes molles) are made from milk curds that are neither cooked nor pressed, so they keep a high moisture content and a creamy, sometimes runny texture as they ripen. They fall into two main families:

• Bloomy-rind cheeses (croûte fleurie) such as Camembert and Brie are covered with a white, velvety mould that ripens the cheese from the outside in, giving mushroomy, buttery flavours.
• Washed-rind cheeses (croûte lavée) such as Maroilles, Époisses and Reblochon are rubbed or washed with brine during ripening, which gives them an orange rind, a stronger aroma and a savoury taste.

Camembert comes from Normandy and is traditionally sold in a round wooden box. Brie, a larger flat wheel, comes from the Île-de-France region east of Paris, around Meaux and Melun. Both are made from cow's milk, and their flavour changes as they ripen, from mild and chalky to soft, rich and runny.

Soft Cheeses in Our Range

Camembert

Normandy Camemberts include Isigny Camembert Terroir made with raw milk, Isigny Camembert, Lanquetot, Le Petit, Le Rustique, Coeur de Lion, Nos Régions Camembert d'Isigny, and Président Camembert de Campagne and organic Camembert. Président and Coeur de Lion also offer Camembert portions, and two baked Camemberts are ready for the oven.

Brie, Coulommiers and Similar Cheeses

Choose from Président Petit Brie, Les Croisés and Ermitage petit bries, Coeur de Lion Brie, Bio Village organic Brie, and a raw-milk Coulommiers from Renard Gillard, a smaller, thicker cousin of Brie. Bricks, squares and pavés from Président and Les Croisés are mild, creamy soft cheeses in different shapes.

Creamy and Double- or Triple-Cream Cheeses

Caprice des Dieux, in its oval box, comes in 300g, 150g and mini sizes, alongside Caprice des Anges, Boursault, Les Croisés Coeur de Crème and Brillat-Savarin PGI, a rich triple-cream cheese. L'Ortolan, Roucoulons and Cousteron are mild, melting cheeses with a family recipe.

Regional and Washed-Rind Cheeses

The PDO selection from Nos Régions includes Maroilles from the north, heart-shaped Neufchâtel from Normandy, Chaource from Champagne, Reblochon from Savoie, and Saint-Nectaire from Auvergne, plus Saint-Marcellin PGI. We also stock Époisses from Burgundy, Rouy, Vieux Pané, Mont des Cats, Mystère du Prieuré, Bon Mayennais and the Étoile du Vercors Saint-Félicien and Saint-Marcellin duo.

How to Choose a Soft Cheese

• Mild and creamy: Caprice des Dieux, Coeur de Crème, petit brie, L'Ortolan or Brillat-Savarin.
• Classic and rich: a Normandy Camembert or a raw-milk Coulommiers.
• Strong and aromatic: Maroilles, Époisses, Vieux Pané or a ripe Reblochon.
• For cooking: Reblochon for tartiflette, Camembert to bake, Brie for tarts and toasties.
• Raw milk: raw-milk cheeses are labelled lait cru; pregnant women, young children and people with weakened immunity are usually advised to avoid them.

Cooking with Camembert, Brie and Reblochon

Soft cheeses are at the heart of several French comfort dishes. Tartiflette, from Savoie, layers potatoes, lardons, onions and cream under a whole Reblochon cut in half and baked until golden. Brie and Camembert melt beautifully into savoury tarts, quiches and toasted sandwiches, and slices of Brie on a baguette with ham make a simple French lunch. Maroilles is used in the northern flamiche, a leek and cheese tart. A whole Camembert can also be wrapped in puff pastry and baked for a festive starter. When cooking, remove any plastic packaging and, for baking in the box, check that the box is wooden and has no staples or plastic film.

Serving and Storing Soft Cheese

Take soft cheeses out of the fridge about an hour before serving so their texture and flavour can develop. Serve them on a board with fresh baguette, fruit such as grapes, apples or figs, and nuts. Keep them in their original wrapping or in waxed paper in the vegetable drawer of the fridge, and eat them by the date on the pack. A Camembert baked in its box at around 180°C for 15 to 20 minutes, with garlic and a drizzle of white wine, makes an easy sharing dish with bread and potatoes. For more French cheese, browse our Cheese collection, or discover the region of Normandie, home of Camembert.

Camembert and Brie FAQs

What is the difference between Camembert and Brie?

Both are bloomy-rind cow's milk cheeses. Camembert comes from Normandy and is made in small rounds of about 250g, giving it a thicker profile and often a stronger, earthier flavour. Brie comes from the Île-de-France and is made in large, flat wheels, so it tends to be milder and creamier.

Can you eat the rind of Camembert and Brie?

Yes. The white bloomy rind is edible and is part of the cheese's flavour. Some people prefer to cut it off, which is a matter of taste.

How do I know when a Camembert is ripe?

A ripe Camembert feels supple when pressed gently in the centre and has a creamy, soft interior. A young Camembert is firmer and chalky in the middle, which some people prefer. Ripening continues in the fridge, so check the date on the pack.

Why do some soft cheeses smell so strong?

Washed-rind cheeses such as Maroilles, Époisses and Vieux Pané are rubbed with brine during ripening, which encourages particular bacteria on the rind. These produce the orange colour and the powerful aroma. The flavour inside is often milder than the smell suggests. Keep them well wrapped in the fridge so the aroma does not spread to other foods.

What is a triple-cream cheese?

A triple-cream cheese is enriched with cream so that it contains a very high proportion of fat in the dry matter, giving it a rich, buttery texture. Brillat-Savarin is a well-known French example.