Triple-cream brie vs Camembert

[araminty]

@bump

A slight aside, but I really developed a taste for the more runny Brie and Camembert that you can get in Europe (UK and France), and have noticed that even imported Brie and Camembert is much more solid, and correspondingly flavorless by comparison.

Is this a stylistic thing, an aging thing or something else?

Have you tried leaving your soft cheese out of the fridge for a day or two before eating it? Makes all the difference…