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0 pointskjkjadksj0y ago0 comments

I’ve eaten brie weeks after sell by date. It just turns into a firmer cheese by then no striking difference in taste really.

0 comments

Yeah, not much seems to happen to Brie - it stays fairly mild. Unlike Camembert, which gets significantly stronger and runnier over time.

It depends on the Brie - pasteurized or not, from Meaux/Melun/etc. I find Unpasteurized Brie de Melun to be very strong.

> It just turns into a firmer cheese by then

Really? I thought it was the other way around, starting relatively firm and liquefying as it rots.

kjkjadksjOP11mo ago

Maybe by the end. It turned into more of a gouda texture; more effort to cut vs how soft brie starts off. Maybe it was drying out.

j / k navigate · click thread line to collapse

Yeah, not much seems to happen to Brie - it stays fairly mild. Unlike Camembert, which gets significantly stronger and runnier over time.

It depends on the Brie - pasteurized or not, from Meaux/Melun/etc. I find Unpasteurized Brie de Melun to be very strong.

> It just turns into a firmer cheese by then

Really? I thought it was the other way around, starting relatively firm and liquefying as it rots.

kjkjadksjOP11mo ago

Maybe by the end. It turned into more of a gouda texture; more effort to cut vs how soft brie starts off. Maybe it was drying out.

j / k navigate · click thread line to collapse