![]() ![]() Key Point: Camembert shares many traits with Brie, but it has a stronger flavor. It is much more flavorful, and sometimes it can have slightly sour notes.Ĭamembert also has a much more pungent smell, which puts some people off.Įvery 100 grams of Camembert contains 300 calories, and the cheese is relatively high in fat and protein ( 7). The flavor of the two is similar, but Camembert has a more robust and deeper taste. This process means that Camembert will age quicker (and be more pungent) than an equivalent-aged Brie. The cheese is named after the town of Camembert, situated in the Normandy region of France.Ĭamembert and Brie may look the same, and although Camembert is less creamy, it makes up for this by turning up the flavor dials.įor one thing, Camembert is ripened/fermented in smaller sizes, which allows for a faster process. Similar to Brie, this cheese’s origins lie in Northern France. One of the most famous cheese names in the world is Camembert. ![]() Key Point: Burrata is a unique soft cheese that originated in Italy. Secondly, much smaller amounts of bacterial cultures (lactic acid) are added to Brie, giving it a lighter flavor.īrie is one of the most popular cheeses globally, and it pairs well with cured ham, fruits, and wine on a cheese board.Īdditionally, various recipes that involve baking Brie are becoming increasingly popular.īrie has 334 calories per 100 grams, and it is moderately high in protein and fat ( 5). Brie is much milder and creamier in flavor than its cousin Camembert, and this is down to two things.įirst, producers add cream to Brie before fermentation, giving the cheese a higher fat content. The cheese has a delicious soft center surrounded by a slightly chewy rind. Brieīrie is a soft and creamy cheese from the region of Brie in Northern France. See this complete nutritional guide to Babybel for more information. However, it is one of the most popular cheese products in the world more than 1.5 million single portions of Babybel are produced daily ( 4).īabybel also comes in a ‘light’ variety and in a wide variety of flavors. In contrast, longer-aged Asiago is called ‘Asiago d’allevo,’ uses whole and skimmed milk from high-lying pastures, and ages from 4 months to over 15 months ( 3).īabybel is a cheese product available in snack-sized single-serving portions.įirstly, the original variety of Babybel is made with Edam, so it is not a unique cheese variety. Fresh Asiago is known in Italian as ‘Asiago pressato’ and it is made with whole milk from low-lying pastures and aged for 20-40 days. The cheese takes its name from the Asiago Plateau, a tourist attraction in the region where Asiago was produced. Nutritionally, 100 grams of Asiago contains 400 calories and provides high protein and fat content ( 2). Slices of fresh Asiago can also be used in pasta dishes, sandwiches, salads, or melted. The cheese is mild and creamy and enjoyable to eat alone. However, fresh Asiago is quite different in terms of flavor. In this regard, people typically use grated (aged) Asiago as a topping or flavor-enhancing ingredient in a dish. Appearance: Creamy light yellow, thin rindĪsiago is a semi-hard cheese from Italy that shares some characteristics with other Italian cheeses like Parmesan.Texture: Semi-hard to extra hard, depending on aging time. ![]()
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