Ami du Chambertin Cheese vs Camembert Cheese
Ami du Chambertin 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 Ami du Chambertin Cheese?
Ami du Chambertin is a French semi-soft cow's milk cheese from Gevrey-Chambertin in Burgundy, created in 1950 and closely related to Epoisses. Its rind is washed with Marc de Bourgogne brandy, which gives the cheese a sharp aroma and a mild, creamy taste.
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 Ami du Chambertin Cheese and Camembert Cheese?
- Milk treatment: Ami du Chambertin Cheese (pasteurized or unpasteurized), Camembert Cheese (unpasteurized for AOC Camembert de Normandie, pasteurized for most other versions)
- Texture: Ami du Chambertin Cheese (semi-soft, artisan, brined), Camembert Cheese (soft, artisan)
- Rind: Ami du Chambertin Cheese (washed), Camembert Cheese (Bloomy)
- Aging: Ami du Chambertin Cheese (1 to 2 months), Camembert Cheese (minimum 3 weeks)
- Taste: Ami du Chambertin Cheese (buttery, sharp), Camembert Cheese (slightly sour, stronger than brie)
Side-by-Side Comparison
| Ami du Chambertin Cheese | Camembert Cheese | |
|---|---|---|
| Country of Origin | France | France |
| Specific Origin | Gevrey-Chambertin, Burgundy | Camembert, Normandy, Northwest France |
| Milk Type | Cow's milk | Cow's milk |
| Milk Treatment | Pasteurized or unpasteurized | Unpasteurized for AOC Camembert de Normandie, pasteurized for most other versions |
| Texture | Semi-soft, artisan, brined | Soft, artisan |
| Rind | Washed | Bloomy |
| Aging | 1 to 2 months | Minimum 3 weeks |
| Taste | Buttery, sharp | Slightly sour, stronger than brie |
Taste Comparison: Does Ami du Chambertin Cheese Taste Like Camembert Cheese?
Ami du Chambertin Cheese reads as buttery, sharp, while Camembert Cheese brings slightly sour, stronger than brie character. On the nose, Ami du Chambertin Cheese offers strong, sharp, with notes of brandy, contrasted with Camembert Cheese's buttery, rich. More specifically, Ami du Chambertin Cheese shows mild, creamy, while Camembert Cheese leans toward slightly sour, sometimes chalky, stronger than brie of the same ripening time; ammonia when overripe. Aging plays into this as well. Ami du Chambertin Cheese at 1 to 2 months develops a different profile than Camembert Cheese at minimum 3 weeks.
Can You Substitute Ami du Chambertin Cheese for Camembert Cheese?
In most recipes, Ami du Chambertin 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, Ami du Chambertin Cheese reads as buttery, sharp while Camembert Cheese brings slightly sour, stronger than brie notes.
Which Is Better, Ami du Chambertin 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 Ami du Chambertin Cheese. For a soft, artisan profile, Camembert Cheese is the better fit. Flavor-wise, Ami du Chambertin Cheese suits recipes that want buttery, sharp notes, while Camembert Cheese fits dishes calling for slightly sour, stronger than brie.
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Frequently Asked Questions
Is Ami du Chambertin Cheese the same as Camembert Cheese?
No, they're distinct cheeses. Aging also differs: Ami du Chambertin Cheese is typically aged 1 to 2 months, Camembert Cheese minimum 3 weeks.
Is Ami du Chambertin Cheese similar to Camembert Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Ami du Chambertin Cheese for Camembert Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Ami du Chambertin Cheese taste like Camembert Cheese?
Ami du Chambertin Cheese reads as buttery, sharp, while Camembert Cheese is slightly sour, stronger than brie. Aromas also diverge. Ami du Chambertin Cheese leans strong, sharp, with notes of brandy, and Camembert Cheese is closer to buttery, rich.
What is Ami du Chambertin Cheese made of?
Ami du Chambertin Cheese is made from cow milk (pasteurized or unpasteurized). It's typically aged 1 to 2 months. 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, Ami du Chambertin Cheese or Camembert Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Ami du Chambertin Cheese is semi-soft, artisan, brined, while Camembert Cheese is soft, artisan.