الفرق بين جبنة بري و جبنة كامامبير #كيفية_صنع_الجبنة camembert #brie_cheese#

#How_to_Make_Cheese #Camembert #Brie_Cheese #Brie_De_Milleux #Brie_De_Milleux Brie and Camembert cheeses: Understanding the differences between them, explaining how each type of cheese is made, and exploring their history and origins. 00:00 Introduction 00:18 Brie cheese obtains a Certificate of Origin 00:49 Camembert cheese and its similarities to Brie cheese 01:16 Camembert cheese obtains a Certificate of Origin 01:47 The difference between Brie and Camembert cheeses 02:50 How to make Brie de Milleux cheese 04:04 Stages of Brie cheese rind formation 04:34 Uses of Brie cheese Brie: A type of cheese made from cow's milk, named after its place of origin, Brie, a historical region in northern France. Brie cheese is characterized by its pale color, with a slight grayish hue beneath a rind or outer layer of white mold. This rind is typically eaten, and its flavor depends largely on the ingredients used and the environment in which it was made. Camembert: A type of soft, creamy French cheese made from cow's milk, first produced in Normandy, France, at the end of the 18th century. Its color ranges from white to slightly yellowish, and its surface is covered with a thin white rind of spore-forming mold, a type of mold specific to this cheese, and it has a pungent aroma. Penicillium: A genus of mold-producing fungi from which the antibiotic penicillin is derived. There are approximately 250 species. Geotrichum: A genus of fungi belonging to the genus Geotrichum candidom, which is part of the Endomycetes. Whey: This is the liquid separated from curdled milk or yogurt. Rennet: This is an aid in cheesemaking, available in liquid or dry form. It is extracted from the stomach of a suckling calf and contains the enzyme rennin, which helps in the coagulation of milk for cheesemaking. Don't forget to subscribe to the channel and activate the bell icon.