Bartlett Cheese vs Camembert Cheese

Bartlett Cheese is a soft, artisan sheep-milk cheese from England, Great Britain and United Kingdom, while Camembert Cheese is soft, artisan and made from cow milk, originating in France.

What Is Bartlett Cheese?

Bartlett is a soft, artisan cheese made from unpasteurized sheep's milk in Somerset, England. It has a mold-ripened rind, which contributes to its aromatic and strong scent. The cheese is white in color and features a buttery and milky flavor profile. Its soft texture makes it an inviting choice for cheese boards or spreading on bread. Bartlett is appreciated for its rich taste and aromatic presence, offering a true taste of traditional English cheese-making.

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 Bartlett Cheese and Camembert Cheese?

• Origin: Bartlett Cheese (England, Great Britain and United Kingdom), Camembert Cheese (France)
• Milk type: Bartlett Cheese (sheep's milk), Camembert Cheese (cow's milk)
• Milk treatment: Bartlett Cheese (unpasteurized), Camembert Cheese (unpasteurized for AOC Camembert de Normandie, pasteurized for most other versions)
• Rind: Bartlett Cheese (mold ripened), Camembert Cheese (Bloomy)
• Taste: Bartlett Cheese (buttery, milky), Camembert Cheese (slightly sour, stronger than brie)

Side-by-Side Comparison

Taste Comparison: Does Bartlett Cheese Taste Like Camembert Cheese?

Bartlett Cheese reads as buttery, milky, while Camembert Cheese brings slightly sour, stronger than brie character. On the nose, Bartlett Cheese offers aromatic, strong, contrasted with Camembert Cheese's buttery, rich.

Can You Substitute Bartlett Cheese for Camembert Cheese?

Bartlett Cheese can stand in for Camembert Cheese in many dishes, but the switch will shift the overall character of the recipe. Flavor-wise, Bartlett Cheese reads as buttery, milky while Camembert Cheese brings slightly sour, stronger than brie notes.

Which Is Better, Bartlett Cheese or Camembert Cheese?

There's no single winner. It depends on your recipe and the profile you want. Flavor-wise, Bartlett Cheese suits recipes that want buttery, milky notes, while Camembert Cheese fits dishes calling for slightly sour, stronger than brie.

Frequently Asked Questions

Is Bartlett Cheese the same as Camembert Cheese?

No, they're distinct cheeses. Bartlett Cheese originates in England, Great Britain and United Kingdom, while Camembert Cheese comes from France. Bartlett Cheese is made from sheep milk; Camembert Cheese uses cow.

Is Bartlett Cheese similar to Camembert Cheese?

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

Can I substitute Bartlett Cheese for Camembert Cheese?

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

Does Bartlett Cheese taste like Camembert Cheese?

Bartlett Cheese reads as buttery, milky, while Camembert Cheese is slightly sour, stronger than brie. Aromas also diverge. Bartlett Cheese leans aromatic, strong, and Camembert Cheese is closer to buttery, rich.

What is Bartlett Cheese made of?

Bartlett Cheese is made from sheep milk (unpasteurized). It originates in England, Great Britain and United Kingdom.

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, Bartlett Cheese or Camembert Cheese?

It depends on the dish. The table above is the fastest way to decide based on your recipe.