“Chalky curds, to deliciously creamy cheese; the miracle of Camemberti cultures”
Confusion abounds with brie and camembert. Both are village names where the different cheese styles were made. There is also talk of “stabilized” and “traditional” styles and even in France, different technologies have arisen, and traditional styles are different to what they were 30 years ago. Different levels of fermentation determine the depth of flavour that the cheese reaches. Fermentation produces organic acids which cause greater protein (sponge) breakdown with more flavours. Gippsland brie starts with a faint chalk line (an indication of the traditional levels of fermentation). This is mostly ripened out in our cellars prior to dispatch.