Abertam Cheese vs Camembert Cheese
Abertam Cheese is a hard, artisan sheep-milk cheese from Czech Republic, while Camembert Cheese is soft, artisan and made from cow milk, originating in France.
What Is Abertam Cheese?
Abertam is a Czech farmhouse cheese made from sheep milk in the Karlovy Vary area. It is hard pressed, ripened for two months, and known for a robust flavour that comes from the mountain pastures of Bohemia.
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 Abertam Cheese and Camembert Cheese?
- Origin: Abertam Cheese (Czech Republic), Camembert Cheese (France)
- Milk type: Abertam Cheese (sheep's milk), Camembert Cheese (cow's milk)
- Texture: Abertam Cheese (hard, artisan), Camembert Cheese (soft, artisan)
- Rind: Abertam Cheese (natural), Camembert Cheese (Bloomy)
- Aging: Abertam Cheese (2 months), Camembert Cheese (minimum 3 weeks)
- Taste: Abertam Cheese (acidic, strong, tangy), Camembert Cheese (slightly sour, stronger than brie)
Side-by-Side Comparison
| Abertam Cheese | Camembert Cheese | |
|---|---|---|
| Country of Origin | Czech Republic | France |
| Specific Origin | Karlovy Vary | Camembert, Normandy, Northwest France |
| Milk Type | Sheep's milk | Cow's milk |
| Milk Treatment | — | Unpasteurized for AOC Camembert de Normandie, pasteurized for most other versions |
| Texture | Hard, artisan | Soft, artisan |
| Rind | Natural | Bloomy |
| Aging | 2 months | Minimum 3 weeks |
| Taste | Acidic, strong, tangy | Slightly sour, stronger than brie |
Taste Comparison: Does Abertam Cheese Taste Like Camembert Cheese?
Abertam Cheese reads as acidic, strong, tangy, while Camembert Cheese brings slightly sour, stronger than brie character. Aging plays into this as well. Abertam Cheese at 2 months develops a different profile than Camembert Cheese at minimum 3 weeks.
Can You Substitute Abertam Cheese for Camembert Cheese?
Abertam Cheese can stand in for Camembert Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect hard, artisan bite and body where the recipe calls for soft, artisan. Flavor-wise, Abertam Cheese reads as acidic, strong, tangy while Camembert Cheese brings slightly sour, stronger than brie notes.
Which Is Better, Abertam Cheese or Camembert Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a hard, artisan cheese, go with Abertam Cheese. For a soft, artisan profile, Camembert Cheese is the better fit. Flavor-wise, Abertam Cheese suits recipes that want acidic, strong, tangy 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 Abertam Cheese the same as Camembert Cheese?
No, they're distinct cheeses. Abertam Cheese originates in Czech Republic, while Camembert Cheese comes from France. Abertam Cheese is made from sheep milk; Camembert Cheese uses cow. Aging also differs: Abertam Cheese is typically aged 2 months, Camembert Cheese minimum 3 weeks.
Is Abertam Cheese similar to Camembert Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Abertam Cheese for Camembert Cheese?
You can, but expect a shift in richness and milk character.
Does Abertam Cheese taste like Camembert Cheese?
Abertam Cheese reads as acidic, strong, tangy, while Camembert Cheese is slightly sour, stronger than brie.
What is Abertam Cheese made of?
Abertam Cheese is made from sheep milk. It's typically aged 2 months. It originates in Czech Republic.
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, Abertam Cheese or Camembert Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Abertam Cheese is hard, artisan, while Camembert Cheese is soft, artisan.