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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => ADJUNCT - Rennet Surface White Mold (Penicillium candidum) Ripened => Topic started by: vogironface on May 28, 2010, 04:19:41 AM

Title: Cam or Brie? Is there a differance?
Post by: vogironface on May 28, 2010, 04:19:41 AM

Here is a page I ran across today that I thought might interest some.  It gives a short history of each and some other information.  Enjoy.

http://www.thenibble.com/reviews/main/cheese/cheese2/whey/brie-camembert.asp (http://www.thenibble.com/reviews/main/cheese/cheese2/whey/brie-camembert.asp)