French Visitor's Bold Claim on Australian Cheese Similarities
When assembling a cheese board, Australians often turn to Brie and Camembert as staple choices. However, a recent assertion by French comedian Leo Filipetti has stirred controversy, suggesting that these two popular cheeses are virtually identical in Australia. In a viral video shared on his Instagram account @leofilipetti, Leo declared, "I learnt that in Australia, the Brie and the Camembert are exactly the same cheese." He based this on his own taste tests and a visit to a dairy farm in Victoria, where he claimed producers validated his theory.
Investigating the Cheese Conundrum
Leo's curiosity was sparked during a cheese tasting session in Australia, where he sampled both Brie and Camembert back-to-back. "My friend told me there was Camembert and Brie on the cheese plate—so I tried them both, and I thought they tasted very similar," he explained. This led him to embark on a personal mission to explore various Australian cheese brands, ultimately concluding that the differences were minimal compared to their French counterparts. "In France, the Camembert is more intense and savoury than Brie," Leo noted. "But in Australia, these cheeses are milder than in France."
Expert Insights on Cheese Production
To delve deeper into this claim, Daily Mail consulted RMIT University Professor Jayani Chandrapala, Head and Associate Dean of the Department of Food Technology and Nutrition. She acknowledged that Brie and Camembert in Australia are "mostly produced using the same ingredients," such as pasteurised milk, lactic acid bacteria, rennet, and Penicillium fungus. However, she emphasised that processing conditions differ, with Brie often having added cream for a richer texture and a shorter ageing process, while Camembert is aged longer for an earthy flavour. Professor Chandrapala disagreed with the notion that they are identical, calling it "over claiming."
Marketing Versus Tradition in Cheese Labelling
Globally renowned cheese expert Ivan Larcher, known as the "cheese doctor," provided further context. He explained that Brie and Camembert are generic names without legal definitions, often used as marketing tools outside France. "In Australia, these names are purely marketing tools to help the sale of the products," Ivan stated. He lamented that many Australian versions are "the same white, tasteless, boring, predictable gummy dairy protein foodstuff," with cream addition being a key differentiator. To respect traditional French cheesemakers, his brand, Long Paddock Cheese, has abandoned these labels in favour of an Australian identity, naming their variety "Flannel Flower" cheese.
Public Reaction and Humorous Responses
The viral video has ignited a lively debate among cheese lovers. Some Australians agreed with Leo, with one commenting, "No wonder I could never tell the difference," while another joked, "I swear you're right. I thought I just wasn't cultured enough." Others defended the distinction, insisting that quality delis offer genuine variations. Playful suggestions emerged, such as coining new names like "CamenBrie" or "Brimembert." One enthusiast humorously vowed to conduct personal research, saying, "Great. Now I have to go and buy Brie and Cam and open them and eat them to test for myself." Leo, currently touring comedy shows in Melbourne and Sydney, responded light-heartedly, "Hope you have the worst time."
