Armenian String Cheese vs Camembert Cheese

Q: Is Armenian String Cheese the same as Camembert Cheese?

No. Armenian String Cheese and Camembert Cheese are distinct cheeses from Armenia and France respectively. See the side-by-side table for the specific differences in milk type, texture, and aging.

Q: Can I substitute Armenian String Cheese for Camembert Cheese?

In most recipes you can swap Armenian String Cheese for Camembert Cheese, though the result will shift in richness and milk character.

Q: Which should I choose, Armenian String 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.

Armenian String Cheese is a semi-soft cow, goat, or sheep-milk cheese from Armenia, while Camembert Cheese is soft, artisan and made from cow milk, originating in France.

What Is Armenian String Cheese?

Chechil, also called Armenian string cheese, is a brined pasta filata cheese from Armenia, sold as bundles of thick or thin fibrous threads that are often tied into ropes, braids or balls. It is frequently smoked and tastes sharp and sour with moderate salt.

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 Armenian String Cheese and Camembert Cheese?

Origin: Armenian String Cheese (Armenia), Camembert Cheese (France)
Milk type: Armenian String Cheese (cow's, goat's or sheep's milk), Camembert Cheese (cow's milk)
Milk treatment: Armenian String Cheese (soured skimmed milk), Camembert Cheese (unpasteurized for AOC Camembert de Normandie, pasteurized for most other versions)
Texture: Armenian String Cheese (semi-soft), Camembert Cheese (soft, artisan)
Aging: Armenian String Cheese (1 to 2 days in factories, longer in brine when made by hand), Camembert Cheese (minimum 3 weeks)
Taste: Armenian String Cheese (mild), Camembert Cheese (slightly sour, stronger than brie)

Side-by-Side Comparison

	Armenian String Cheese	Camembert Cheese
Country of Origin	Armenia	France
Specific Origin	Armenia	Camembert, Normandy, Northwest France
Milk Type	Cow's, goat's or sheep's milk	Cow's milk
Milk Treatment	Soured skimmed milk	Unpasteurized for AOC Camembert de Normandie, pasteurized for most other versions
Texture	Semi-soft	Soft, artisan
Rind	—	Bloomy
Aging	1 to 2 days in factories, longer in brine when made by hand	Minimum 3 weeks
Taste	Mild	Slightly sour, stronger than brie

Taste Comparison: Does Armenian String Cheese Taste Like Camembert Cheese?

Armenian String Cheese reads as mild, while Camembert Cheese brings slightly sour, stronger than brie character. More specifically, Armenian String Cheese shows sharp and sour-milk, moderately salty at 4 to 8% salt, 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. Armenian String Cheese at 1 to 2 days in factories, longer in brine when made by hand develops a different profile than Camembert Cheese at minimum 3 weeks.

Can You Substitute Armenian String Cheese for Camembert Cheese?

Armenian String Cheese can stand in for Camembert Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect semi-soft bite and body where the recipe calls for soft, artisan. Flavor-wise, Armenian String Cheese reads as mild while Camembert Cheese brings slightly sour, stronger than brie notes.

Which Is Better, Armenian String 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 cheese, go with Armenian String Cheese. For a soft, artisan profile, Camembert Cheese is the better fit. Flavor-wise, Armenian String Cheese suits recipes that want mild notes, while Camembert Cheese fits dishes calling for slightly sour, stronger than brie.

Which is your favorite?

One click, anonymous. See what others chose.

Frequently Asked Questions

Is Armenian String Cheese the same as Camembert Cheese?

No, they're distinct cheeses. Armenian String Cheese originates in Armenia, while Camembert Cheese comes from France. Armenian String Cheese is made from cow, goat, or sheep milk; Camembert Cheese uses cow. Aging also differs: Armenian String Cheese is typically aged 1 to 2 days in factories, longer in brine when made by hand, Camembert Cheese minimum 3 weeks.

Is Armenian String Cheese similar to Camembert Cheese?

Not closely. They use different milk bases and have distinct profiles.

Can I substitute Armenian String Cheese for Camembert Cheese?

You can, but expect a shift in richness and milk character.

Does Armenian String Cheese taste like Camembert Cheese?

Armenian String Cheese reads as mild, while Camembert Cheese is slightly sour, stronger than brie.

What is Armenian String Cheese made of?

Armenian String Cheese is made from cow, goat, or sheep milk (soured skimmed milk), using animal rennet. It's typically aged 1 to 2 days in factories, longer in brine when made by hand. It originates in Armenia.

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, Armenian String Cheese or Camembert Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Armenian String Cheese is semi-soft, while Camembert Cheese is soft, artisan.