Bitto Cheese vs Camembert Cheese
Bitto Cheese
Camembert Cheese
Bitto Cheese is a fine-grained, sometimes with very few small holes; hard cheese from one year cow and goat-milk cheese from Italy, while Camembert Cheese is soft, artisan and made from cow milk, originating in France.
What Is Bitto Cheese?
Bitto is a raw-milk PDO cheese from the alpine pastures of Sondrio in Lombardy, made only between 1 June and 30 September from cow's milk, sometimes with up to 10 percent goat's milk. Young wheels taste mild and sweet, and some are aged for years.
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 Bitto Cheese and Camembert Cheese?
- Origin: Bitto Cheese (Italy), Camembert Cheese (France)
- Milk type: Bitto Cheese (Cow's milk primarily, with non-mandatory addition of raw goat’s milk up to 10%), Camembert Cheese (cow's milk)
- Milk treatment: Bitto Cheese (Raw), Camembert Cheese (unpasteurized for AOC Camembert de Normandie, pasteurized for most other versions)
- Texture: Bitto Cheese (fine-grained, sometimes with very few small holes; hard cheese from one year), Camembert Cheese (soft, artisan)
- Rind: Bitto Cheese (smooth, 2 to 4 mm thick, straw-yellow turning brownish yellow with age), Camembert Cheese (Bloomy)
- Aging: Bitto Cheese (Minimum of 70 days), Camembert Cheese (minimum 3 weeks)
- Taste: Bitto Cheese (mild and sweet when young, stronger and spicier with age), Camembert Cheese (slightly sour, stronger than brie)
Side-by-Side Comparison
| Bitto Cheese | Camembert Cheese | |
|---|---|---|
| Country of Origin | Italy | France |
| Specific Origin | Province Of Sondrio, Lombardy, Including Neighboring Upland Pastures Of Lecco And Bergamo | Camembert, Normandy, Northwest France |
| Milk Type | Cow's milk primarily, with non-mandatory addition of raw goat’s milk up to 10% | Cow's milk |
| Milk Treatment | Raw | Unpasteurized for AOC Camembert de Normandie, pasteurized for most other versions |
| Texture | Fine-grained, sometimes with very few small holes; hard cheese from one year | Soft, artisan |
| Rind | Smooth, 2 to 4 mm thick, straw-yellow turning brownish yellow with age | Bloomy |
| Aging | Minimum of 70 days | Minimum 3 weeks |
| Taste | Mild and sweet when young, stronger and spicier with age | Slightly sour, stronger than brie |
Taste Comparison: Does Bitto Cheese Taste Like Camembert Cheese?
Bitto Cheese reads as mild and sweet when young, stronger and spicier with age, while Camembert Cheese brings slightly sour, stronger than brie character. More specifically, Bitto Cheese shows cooked at 118–126°f, finely cut curd, matured for a minimum of 70 days, 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. Bitto Cheese at minimum of 70 days develops a different profile than Camembert Cheese at minimum 3 weeks.
Can You Substitute Bitto Cheese for Camembert Cheese?
Bitto Cheese can stand in for Camembert Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect fine-grained, sometimes with very few small holes; hard cheese from one year bite and body where the recipe calls for soft, artisan. Flavor-wise, Bitto Cheese reads as mild and sweet when young, stronger and spicier with age while Camembert Cheese brings slightly sour, stronger than brie notes.
Which Is Better, Bitto Cheese or Camembert Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a fine-grained, sometimes with very few small holes; hard cheese from one year cheese, go with Bitto Cheese. For a soft, artisan profile, Camembert Cheese is the better fit. Flavor-wise, Bitto Cheese suits recipes that want mild and sweet when young, stronger and spicier with age notes, while Camembert Cheese fits dishes calling for slightly sour, stronger than brie.
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Frequently Asked Questions
Is Bitto Cheese the same as Camembert Cheese?
No, they're distinct cheeses. Bitto Cheese originates in Italy, while Camembert Cheese comes from France. Bitto Cheese is made from cow and goat milk; Camembert Cheese uses cow. Aging also differs: Bitto Cheese is typically aged minimum of 70 days, Camembert Cheese minimum 3 weeks.
Is Bitto Cheese similar to Camembert Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Bitto Cheese for Camembert Cheese?
You can, but expect a shift in richness and milk character.
Does Bitto Cheese taste like Camembert Cheese?
Bitto Cheese reads as mild and sweet when young, stronger and spicier with age, while Camembert Cheese is slightly sour, stronger than brie.
What is Bitto Cheese made of?
Bitto Cheese is made from cow and goat milk (raw), using calf rennet. It's typically aged minimum of 70 days. It originates in Italy.
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, Bitto Cheese or Camembert Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Bitto Cheese is fine-grained, sometimes with very few small holes; hard cheese from one year, while Camembert Cheese is soft, artisan.