Camembert vs Brie: What’s the difference?

When you picture a creamy, white-rinded cheese, chances are you’re thinking of Brie or Camembert. Both are French, both are soft-ripened, and both are wildly popular on cheese boards, but they are different types of cheese.

In this guide, we’ll break down Camembert vs. Brie, including their history, flavor, texture, size, price, and best uses. By the end, you’ll know which to pick for your next cheese board.

Quick answer

The main difference between Camembert and Brie is size and flavor intensity.

• Camembert comes in small rounds (approximately 4 inches across), ripens more quickly, and has a stronger, earthier, and more mushroomy flavor.

• Brie comes in larger wheels (up to 9–14 inches), has a milder, creamier taste, and a softer texture.

But there’s more to the story — let’s dig deeper.

The basics: What they have in common

Before we talk about differences, it’s worth noting what makes Brie and Camembert so similar:

• Both are soft-ripened cheeses made with cow’s milk.

• Both have a bloomy rind created by Penicillium candidum, which is completely edible.

• Both ripen from the outside in, becoming softer and creamier near the rind first.

• Both have short aging periods, typically four to eight weeks.

So, at a glance, it’s easy to confuse them. However, the differences become apparent when you taste and serve them.

Key differences: Camembert vs Brie

Here’s a clear side-by-side comparison of Camember vs. Brie

Flavor and aroma

This is where most people notice the difference right away.

• Camembert has a more pronounced aroma — often described as mushroomy, barnyardy, or earthy. The flavor can be slightly tangy and savory, making it more “pungent” than Brie.

• Brie is milder, creamier, and more buttery, with a subtle nutty sweetness. Some Bries have a slight ammonia smell if very ripe, but overall they are gentler on the nose and palate.

If you like bold flavors, you might prefer Camembert. If you like something more crowd-pleasing, Brie is usually the safer pick.

Texture

Both cheeses soften as they ripen, but:

• Camembert can be a bit firmer in the center when young, becoming gooey near the rind first.

• Brie tends to be creamier throughout once ripe, especially because larger wheels can age more evenly.

This makes Brie a little easier to spread, while Camembert holds its shape slightly better on a cheese board.

Size and presentation

Size is one of the most obvious visual differences:

• Camembert comes as a small, round wheel (usually about 250g). It’s sold whole, often in a little wooden box.

• Brie is typically sold in large wheels (sometimes weighing 3 kg), so it’s usually sold as wedges unless you purchase the entire wheel for an event.

This means Camembert is perfect if you want a “ready-to-serve” cheese — just open the box and place it on the board. Brie wedges are easier to portion for a crowd.

Price

Because Camembert wheels are small, they’re usually cheaper to buy whole than a full wheel of Brie. However, per kilogram or pound, Brie and Camembert can be similarly priced, depending on the producer.

For parties, buying Brie by the wedge can be more cost-effective if you only need a little.

How to serve

You can serve Brie and Camembert the same way, but here are a few tips:

• Bring them to room temperature for 30–60 minutes before serving — this is when they’re creamiest.

• Cut into wedges like a pie so everyone gets rind and paste.

• Pair with simple sides like a crusty baguette, grapes, apples, nuts, or a drizzle of honey.

Wine and drink pairings

Both cheeses pair beautifully with wine, but the choice can highlight their differences:

• Camembert: Dry cider, rustic red wine (Gamay, Pinot Noir), or farmhouse-style beers complement its earthiness.

• Brie: Sparkling wine, Chardonnay, or even a light Pinot Grigio pairs well with its buttery creaminess.

Cooking with Brie vs Camembert

Both melt beautifully, but Camembert’s small size makes it perfect for:

• Baking whole in the oven with garlic, herbs, and bread for dipping.

• Stuffing into pastries or topping with jam before baking.

Brie works well for:

• Cheese boards and sandwiches, thanks to its softer texture.

• Brie en croûte (wrapped in puff pastry) as a centerpiece dish.

Which should you choose?

The short answer: you can’t go wrong with either.

• Choose Camembert if you like a stronger, more rustic flavor or want a whole small wheel for a baked cheese appetizer.

• Choose Brie if you want a milder, creamier cheese that’s versatile and easy to serve in wedges.

Final thoughts

Brie and Camembert may look almost identical, but their subtle differences make them unique. Camembert is bold, earthy, and perfect for when you want a punch of flavor. Brie is creamy, buttery, and the ultimate crowd-pleaser.