Brie and Camembert Tasting

Who hasn’t dreamed of eating a soft Brie or Camembert with a warm baguette in the French Countryside?  It is true, they taste better sitting on the grass somewhere in France, but we can bring a bit of that to our lives, in or outdoors., wherever we live.

Originally from France, Brie and Camembert are White Mould Cheeses made by adding extra cream to the curd.  Today, brie and Camembert’s are produced around the world and there are some outstanding Artisan Cheesemakers.

These cheeses are buttery rich and best served at room temperature – so take them out of the fridge 45 – 60 minutes before enjoying.  

The rind is meant to be eaten, that’s where some of the flavour intensity resides.  Camembert is a little more earthy than brie, but we know age will play a role in the taste of the cheese and wine.  

We like to serve Brie and Camembert Cheese Boards with some fruit; and prosciutto is always a good idea.  Pears, raspberries or strawberries work, and if you can find fresh figs, they can always find a place on the Board.  If fresh figs aren’t in season, try some Dalmatia Fig Spread.  

No matter what, when we serve any White Mould Cheese Boards, Lavender Jelly; handmade from Okanagan Lavender Herb Farm is always alongside.  If you aren’t driving by the Lavender Farm, they will ship.  Every Christmas these precious jars are in stockings and gifts to friends.  Light, sweet and the color of lavender.

Pair with a North American Dry Brut Sparkling and/or a very oaky Napa Valley Chardonnay.  Prosecco tends to be a little sweeter than Dry Brut, so if you prefer that, Prosecco will pair nicely.  

If you are looking for a red, try a Beaujolais.  

Wines we have tried and liked:

Okanagan Valley, Summerhill Pyramid Winery Cipes Brut

Napa Valley Bread and Butter Wines Chardonnay

Chateau de Pierreaux Broilley (Beaujolais)