Abbaye de Citeaux Cheese vs Camembert Cheese

Q: Is Abbaye de Citeaux Cheese the same as Camembert Cheese?

No. Abbaye de Citeaux Cheese and Camembert Cheese are distinct cheeses. See the side-by-side table for the specific differences in milk type, texture, and aging.

Q: Can I substitute Abbaye de Citeaux Cheese for Camembert Cheese?

In most recipes you can swap Abbaye de Citeaux Cheese for Camembert Cheese, though the result will shift in bite and mouthfeel.

Q: Which should I choose, Abbaye de Citeaux Cheese or Camembert Cheese?

It depends on the dish. The texture and flavor rows in the table above are the best guide. Pick the one whose profile fits your recipe or board.

Abbaye de Citeaux Cheese

Camembert Cheese

Abbaye de Citeaux Cheese is a semi-soft, artisan, brined cow-milk cheese from France, while Camembert Cheese is soft, artisan and made from cow milk, originating in France.

What Is Abbaye de Citeaux Cheese?

Cîteaux is a farmhouse cheese made by the monks of the Abbaye de Cîteaux in the Côte-d'Or and sold under that name since 1925. It is a small pressed wheel of about 720 grams, made from thermized milk of the abbey's own Montbéliarde cows.

What Is Camembert Cheese?

Camembert is a moist, soft, surface-ripened cow's milk cheese from Normandy, first made in the late 18th century. Penicillium camemberti gives it a white bloomy rind and a creamy interior, with a taste stronger and slightly more sour than brie.

What's the Difference Between Abbaye de Citeaux Cheese and Camembert Cheese?

Milk treatment: Abbaye de Citeaux Cheese (thermized), Camembert Cheese (unpasteurized for AOC Camembert de Normandie, pasteurized for most other versions)
Texture: Abbaye de Citeaux Cheese (semi-soft, artisan, brined), Camembert Cheese (soft, artisan)
Rind: Abbaye de Citeaux Cheese (washed), Camembert Cheese (Bloomy)
Aging: Abbaye de Citeaux Cheese (three weeks), Camembert Cheese (minimum 3 weeks)
Taste: Abbaye de Citeaux Cheese (acidic, milky, smooth), Camembert Cheese (slightly sour, stronger than brie)

Side-by-Side Comparison

	Abbaye de Citeaux Cheese	Camembert Cheese
Country of Origin	France	France
Specific Origin	Burgundy	Camembert, Normandy, Northwest France
Milk Type	Cow's milk	Cow's milk
Milk Treatment	Thermized	Unpasteurized for AOC Camembert de Normandie, pasteurized for most other versions
Texture	Semi-soft, artisan, brined	Soft, artisan
Rind	Washed	Bloomy
Aging	Three weeks	Minimum 3 weeks
Taste	Acidic, milky, smooth	Slightly sour, stronger than brie

Taste Comparison: Does Abbaye de Citeaux Cheese Taste Like Camembert Cheese?

Abbaye de Citeaux Cheese reads as acidic, milky, smooth, while Camembert Cheese brings slightly sour, stronger than brie character. On the nose, Abbaye de Citeaux Cheese offers barnyardy, earthy, contrasted with Camembert Cheese's buttery, rich. Aging plays into this as well. Abbaye de Citeaux Cheese at three weeks develops a different profile than Camembert Cheese at minimum 3 weeks.

Can You Substitute Abbaye de Citeaux Cheese for Camembert Cheese?

In most recipes, Abbaye de Citeaux Cheese and Camembert Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect semi-soft, artisan, brined bite and body where the recipe calls for soft, artisan. Flavor-wise, Abbaye de Citeaux Cheese reads as acidic, milky, smooth while Camembert Cheese brings slightly sour, stronger than brie notes.

Which Is Better, Abbaye de Citeaux Cheese or Camembert Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a semi-soft, artisan, brined cheese, go with Abbaye de Citeaux Cheese. For a soft, artisan profile, Camembert Cheese is the better fit. Flavor-wise, Abbaye de Citeaux Cheese suits recipes that want acidic, milky, smooth notes, while Camembert Cheese fits dishes calling for slightly sour, stronger than brie.

Which is your favorite?

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Frequently Asked Questions

Is Abbaye de Citeaux Cheese the same as Camembert Cheese?

No, they're distinct cheeses. Aging also differs: Abbaye de Citeaux Cheese is typically aged three weeks, Camembert Cheese minimum 3 weeks.

Is Abbaye de Citeaux Cheese similar to Camembert Cheese?

Somewhat. They share a cow-milk base but diverge in texture and flavor.

Can I substitute Abbaye de Citeaux Cheese for Camembert Cheese?

You can, but expect a shift in bite and mouthfeel.

Does Abbaye de Citeaux Cheese taste like Camembert Cheese?

Abbaye de Citeaux Cheese reads as acidic, milky, smooth, while Camembert Cheese is slightly sour, stronger than brie. Aromas also diverge. Abbaye de Citeaux Cheese leans barnyardy, earthy, and Camembert Cheese is closer to buttery, rich.

What is Abbaye de Citeaux Cheese made of?

Abbaye de Citeaux Cheese is made from cow milk (thermized). It's typically aged three weeks. It originates in France.

What is Camembert Cheese made of?

Camembert Cheese is made from cow milk (unpasteurized for aoc camembert de normandie, pasteurized for most other versions). It's typically aged minimum 3 weeks. It originates in France.

Which should I choose, Abbaye de Citeaux Cheese or Camembert Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Abbaye de Citeaux Cheese is semi-soft, artisan, brined, while Camembert Cheese is soft, artisan.