How to choose a ripe brie or Camembert — the signs of perfect ripeness by touch, sight, and smell, and how to ripen one at home.
A perfectly ripe brie or Camembert is soft, creamy, and fragrant; an underripe one is chalky, and an overripe one smells of ammonia. Knowing how to judge ripeness lets you choose (and time) these cheeses perfectly. Here's how.
Why Ripeness Matters
Brie, Camembert, and other soft, bloomy-rind cheeses are living, ripening cheeses that change continuously from the outside in. Their quality depends enormously on ripeness: too young and they're firm, chalky, and bland; perfectly ripe and they're soft, creamy, and richly flavored; too old and they collapse and smell of ammonia. Choosing one at the right stage — or buying one you can ripen to your preferred point — is the key to enjoying these cheeses at their best. Learning to judge ripeness is a valuable skill.
The Touch Test
The most reliable way to judge a soft cheese's ripeness is by gentle touch. A ripe brie or Camembert yields softly to gentle pressure, feeling supple and giving throughout, like the cheese has softened toward the center. An underripe one feels firm and resistant, with a hard center. An overripe one feels very soft, almost liquid, and may bulge or collapse. Gently press the cheese (through its wrapping if needed): a yielding, supple feel that's soft but not collapsing indicates good ripeness.
The Sight Test
Looks also reveal ripeness. A ripe brie often bulges slightly at the sides and looks plump and full, and when cut, the interior is soft, creamy, and even-colored (ideally no firm white chalky line down the center, which indicates underripeness). An overripe cheese may collapse, ooze excessively, or look sunken, with a discolored, runny interior. The rind should look fresh and white (perhaps with some natural brownish spots), not slimy, cracked, or excessively brown. A plump, full appearance suggests good ripeness.
The Smell Test
Smell is a key indicator, especially for spotting overripeness. A ripe brie or Camembert smells pleasantly mild, milky, mushroomy, and earthy. A strong, sharp ammonia smell is the classic sign of an overripe cheese past its best — a little ammonia aroma can blow off after unwrapping, but a powerful, persistent ammonia smell means it's too far gone. An underripe cheese smells faint and bland. Aim for that pleasant, mushroomy, earthy aroma without harsh ammonia.
Ripening at Home
If you buy a brie or Camembert that's a bit underripe (firm and chalky), you can ripen it at home. Keep it loosely wrapped in the fridge and let it continue to mature over days, checking it by touch and smell, until it reaches your preferred softness — then eat it. Bringing it to room temperature before serving also makes it softer and more flavorful. Buying slightly underripe and ripening to taste gives you control over the cheese's stage. Just don't let it go too far into ammonia territory.
Choosing for When You'll Eat It
A pro tip: buy your brie or Camembert at a ripeness suited to when you'll eat it. If you want it tonight, choose (or ask for) one that's ripe and ready now. If it's for later in the week, a slightly firmer, less ripe one will ripen to perfection by then. Tell the cheesemonger when you plan to serve it, and they can select accordingly. Timing the ripeness to your serving day ensures the cheese is perfect when you eat it.
Frequently Asked Questions
How do I know if a brie is ripe?
It yields softly and evenly to gentle pressure, looks plump and full (often bulging slightly), and smells mild, milky, and mushroomy — soft and creamy throughout, without a firm chalky center or harsh ammonia smell.
What does an overripe brie smell like?
Strongly of ammonia. A persistent, powerful ammonia smell means the cheese is past its best, though a faint whiff that blows off after unwrapping can be normal.
Can I ripen a brie at home?
Yes — if it's underripe (firm and chalky), keep it loosely wrapped in the fridge and let it mature over days until it softens to your liking, checking by touch and smell.