Barberey Cheese vs Camembert Cheese

Barberey Cheese is a soft cow-milk cheese from France, while Camembert Cheese is soft, artisan and made from cow milk, originating in France.

What Is Barberey Cheese?

Barberey is a French cheese originating from Troyes in the Aube region. Made from skimmed cow's milk, it has a fat content ranging between 20-30%, resulting in a soft texture. The cheese offers a pungent and woody flavor profile, while its aroma remains mild. It features a natural rind, which contributes to its overall character. Also known as ash trojan or cheese Troyes, Barberey is a distinct choice for those who appreciate stronger flavors in their cheese selection.

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 Barberey Cheese and Camembert Cheese?

• Milk treatment: Barberey Cheese (skimmed), Camembert Cheese (unpasteurized for AOC Camembert de Normandie, pasteurized for most other versions)
• Texture: Barberey Cheese (soft), Camembert Cheese (soft, artisan)
• Rind: Barberey Cheese (natural), Camembert Cheese (Bloomy)
• Taste: Barberey Cheese (pungent, woody), Camembert Cheese (slightly sour, stronger than brie)

Side-by-Side Comparison

Taste Comparison: Does Barberey Cheese Taste Like Camembert Cheese?

Barberey Cheese reads as pungent, woody, while Camembert Cheese brings slightly sour, stronger than brie character. On the nose, Barberey Cheese offers mild, contrasted with Camembert Cheese's buttery, rich.

Can You Substitute Barberey Cheese for Camembert Cheese?

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

Which Is Better, Barberey Cheese or Camembert Cheese?

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

Frequently Asked Questions

Is Barberey Cheese the same as Camembert Cheese?

No, they're distinct cheeses.

Is Barberey Cheese similar to Camembert Cheese?

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

Can I substitute Barberey Cheese for Camembert Cheese?

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

Does Barberey Cheese taste like Camembert Cheese?

Barberey Cheese reads as pungent, woody, while Camembert Cheese is slightly sour, stronger than brie. Aromas also diverge. Barberey Cheese leans mild, and Camembert Cheese is closer to buttery, rich.

What is Barberey Cheese made of?

Barberey Cheese is made from cow milk (skimmed). 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, Barberey Cheese or Camembert Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Barberey Cheese is soft, while Camembert Cheese is soft, artisan.