Why do Brie and Parmesan have different textures and flavors?

The distinct textures and flavors of Brie and Parmesan are primarily the result of differences in their production methods, moisture content, and ripening processes.1

Texture
* Brie: As a soft-ripened cheese, Brie is crafted to retain higher moisture, resulting in a creamy, soft interior. Its texture is developed through the action of surface molds like Penicillium candidum, which break down proteins from the outside in.213
* Parmesan: Classified as a very hard cheese, Parmesan undergoes a process of cutting, cooking, and pressing that expels more whey, leading to a much denser, firmer structure.14

Flavor
* Ripening Processes: Flavor development is driven by the breakdown of proteins (proteolysis) and fats (lipolysis). While Brie relies on surface-mold enzymes for its characteristic profile, Parmesan’s flavor is significantly influenced by lipolysis.3
* Aging: The duration and method of aging are critical; Brie is typically ripened for a short period (about one month), whereas hard cheeses like Parmesan are aged much longer to achieve their sharp, complex profiles.31