Abbaye de Tamié Cheese vs Camembert Cheese

Abbaye de Tamié Cheese is a soft, pea-size holes cow-milk cheese from France, while Camembert Cheese is soft, artisan and made from cow milk, originating in France.

What Is Abbaye de Tamié Cheese?

Abbaye de Tamié is a soft cheese made from unpasteurised cow's milk by the monks of Tamié Abbey in Savoie, in the French Alps. It is close in style to Reblochon, with a saffron crust dusted in white down and a creamy paste that firms up toward the centre.

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 Tamié Cheese and Camembert Cheese?

• Milk treatment: Abbaye de Tamié Cheese (unpasteurized), Camembert Cheese (unpasteurized for AOC Camembert de Normandie, pasteurized for most other versions)
• Texture: Abbaye de Tamié Cheese (Soft, pea-size holes), Camembert Cheese (soft, artisan)
• Rind: Abbaye de Tamié Cheese (Light beige to saffron, thin mold), Camembert Cheese (Bloomy)
• Aging: Abbaye de Tamié Cheese (Up to 40 days), Camembert Cheese (minimum 3 weeks)
• Taste: Abbaye de Tamié Cheese (Nutty, milky, delicate to strong with age), Camembert Cheese (slightly sour, stronger than brie)

Side-by-Side Comparison

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

Abbaye de Tamié Cheese reads as nutty, milky, delicate to strong with age, while Camembert Cheese brings slightly sour, stronger than brie character. On the nose, Abbaye de Tamié Cheese offers perfumed, pungent, contrasted with Camembert Cheese's buttery, rich. Aging plays into this as well. Abbaye de Tamié Cheese at up to 40 days develops a different profile than Camembert Cheese at minimum 3 weeks.

Can You Substitute Abbaye de Tamié Cheese for Camembert Cheese?

In most recipes, Abbaye de Tamié Cheese and Camembert Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect soft, pea-size holes bite and body where the recipe calls for soft, artisan. Flavor-wise, Abbaye de Tamié Cheese reads as nutty, milky, delicate to strong with age while Camembert Cheese brings slightly sour, stronger than brie notes.

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

There's no single winner. It depends on your recipe and the profile you want. If you want a soft, pea-size holes cheese, go with Abbaye de Tamié Cheese. For a soft, artisan profile, Camembert Cheese is the better fit. Flavor-wise, Abbaye de Tamié Cheese suits recipes that want nutty, milky, delicate to strong with age notes, while Camembert Cheese fits dishes calling for slightly sour, stronger than brie.

Frequently Asked Questions

Is Abbaye de Tamié Cheese the same as Camembert Cheese?

No, they're distinct cheeses. Aging also differs: Abbaye de Tamié Cheese is typically aged up to 40 days, Camembert Cheese minimum 3 weeks.

Is Abbaye de Tamié Cheese similar to Camembert Cheese?

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

Can I substitute Abbaye de Tamié Cheese for Camembert Cheese?

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

Does Abbaye de Tamié Cheese taste like Camembert Cheese?

Abbaye de Tamié Cheese reads as nutty, milky, delicate to strong with age, while Camembert Cheese is slightly sour, stronger than brie. Aromas also diverge. Abbaye de Tamié Cheese leans perfumed, pungent, and Camembert Cheese is closer to buttery, rich.

What is Abbaye de Tamié Cheese made of?

Abbaye de Tamié Cheese is made from cow milk (unpasteurized), using calf rennet. It's typically aged up to 40 days. 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 Tamié Cheese or Camembert Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Abbaye de Tamié Cheese is soft, pea-size holes, while Camembert Cheese is soft, artisan.