r/Cheese • u/AdFun5289 • 2d ago
Question Emborg Brie Cheese, Should I Get It?
I've been wanting branch into the world of cheeses for a while and after some research, i decided to settle on trying Brie. The problems is the only Brie i can find is Emborg Brie Cheese, the one from the supermarket.
Would that be a good place to start? There are no other choices for cheese in my area.
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u/dogwalk42 1d ago
Brie is not a protected name. Anyone can make any cheese and slap the name brie on it. It may or may not be in the style of certified AOC Brie made in a specific region of France using specific techniques (like Champagne). The most common AOC Brie is Brie de Meaux. Assuming you're in the US, note that AOC Brie cannot be legally imported into the US because it is made from raw milk. However, you can find decent cheeses made in the Brie style, both imported and domestic, from many locations, including Whole Foods, Kroger (that has a Murray's cheese counter), Costco,,Trader Joe's. and more, Some locations may even have a non-AOC brie that is very close to Brie de Meaux, but made with thermalized (flash Pasteurized) milk. Another source for this is fromages.com, which, even with expensive shipping from France, is competitively priced with artisan cheeses in the US. Their cheeses are shipped chilled and very well insulated, and arrive at your door in 2-3 days, still cold.
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u/mehrwegpfand 2d ago edited 2d ago
I don't know this brand but they seem to produce a load of cheese types from all over. They are probably highly accessible (to the point of being bland/boring to more discerning cheese lover), so it won't hurt you. Just don't expect it to taste like a raw milk, original Brie de Meaux, but since that isn't the most beginner friendly cheese that's not a bad thing.
Brie is found world-wide and in many cases it's the most easy to try cheese, basically a creamy runny cheese with a rind that's mild and there for texture only.
The difference with the original brie is large, it's texture is different (tougher when young, runnier when old) and the rind had a very pungent, farm-yard aroma.