Bleu du Vercors-Sassenage Cheese vs Camembert Cheese
Bleu du Vercors-Sassenage Cheese
Camembert Cheese
Bleu du Vercors-Sassenage Cheese is a creamy with blue veins cow-milk cheese from France, while Camembert Cheese is soft, artisan and made from cow milk, originating in France.
What Is Bleu du Vercors-Sassenage Cheese?
Bleu du Vercors-Sassenage is a mild blue cheese from the Vercors Massif in the Rhône-Alpes region of France, made from pasteurized cow's milk. Monks made it in the 14th century, and it has carried Appellation d'Origine Contrôlée protection since 1998.
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 Bleu du Vercors-Sassenage Cheese and Camembert Cheese?
- Milk treatment: Bleu du Vercors-Sassenage Cheese (pasteurized), Camembert Cheese (unpasteurized for AOC Camembert de Normandie, pasteurized for most other versions)
- Texture: Bleu du Vercors-Sassenage Cheese (Creamy with blue veins), Camembert Cheese (soft, artisan)
- Rind: Bleu du Vercors-Sassenage Cheese (natural), Camembert Cheese (Bloomy)
- Aging: Bleu du Vercors-Sassenage Cheese (At least 21 days after renneting), Camembert Cheese (minimum 3 weeks)
- Taste: Bleu du Vercors-Sassenage Cheese (Taste of hazelnut, undergrowth, and mushroom), Camembert Cheese (slightly sour, stronger than brie)
Side-by-Side Comparison
| Bleu du Vercors-Sassenage Cheese | Camembert Cheese | |
|---|---|---|
| Country of Origin | France | France |
| Specific Origin | Vercors Massif In The Auvergne-Rhône-Alpes Region | Camembert, Normandy, Northwest France |
| Milk Type | Cow (Montbeliarde, Abondance, and Villard breeds) | Cow's milk |
| Milk Treatment | Pasteurized | Unpasteurized for AOC Camembert de Normandie, pasteurized for most other versions |
| Texture | Creamy with blue veins | Soft, artisan |
| Rind | Natural | Bloomy |
| Aging | At least 21 days after renneting | Minimum 3 weeks |
| Taste | Taste of hazelnut, undergrowth, and mushroom | Slightly sour, stronger than brie |
Taste Comparison: Does Bleu du Vercors-Sassenage Cheese Taste Like Camembert Cheese?
Bleu du Vercors-Sassenage Cheese reads as taste of hazelnut, undergrowth, and mushroom, while Camembert Cheese brings slightly sour, stronger than brie character. More specifically, Bleu du Vercors-Sassenage Cheese shows sweet, 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. Bleu du Vercors-Sassenage Cheese at at least 21 days after renneting develops a different profile than Camembert Cheese at minimum 3 weeks.
Can You Substitute Bleu du Vercors-Sassenage Cheese for Camembert Cheese?
In most recipes, Bleu du Vercors-Sassenage Cheese and Camembert Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect creamy with blue veins bite and body where the recipe calls for soft, artisan. Flavor-wise, Bleu du Vercors-Sassenage Cheese reads as taste of hazelnut, undergrowth, and mushroom while Camembert Cheese brings slightly sour, stronger than brie notes.
Which Is Better, Bleu du Vercors-Sassenage Cheese or Camembert Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a creamy with blue veins cheese, go with Bleu du Vercors-Sassenage Cheese. For a soft, artisan profile, Camembert Cheese is the better fit. Flavor-wise, Bleu du Vercors-Sassenage Cheese suits recipes that want taste of hazelnut, undergrowth, and mushroom notes, while Camembert Cheese fits dishes calling for slightly sour, stronger than brie.
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Frequently Asked Questions
Is Bleu du Vercors-Sassenage Cheese the same as Camembert Cheese?
No, they're distinct cheeses. Aging also differs: Bleu du Vercors-Sassenage Cheese is typically aged at least 21 days after renneting, Camembert Cheese minimum 3 weeks.
Is Bleu du Vercors-Sassenage Cheese similar to Camembert Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Bleu du Vercors-Sassenage Cheese for Camembert Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Bleu du Vercors-Sassenage Cheese taste like Camembert Cheese?
Bleu du Vercors-Sassenage Cheese reads as taste of hazelnut, undergrowth, and mushroom, while Camembert Cheese is slightly sour, stronger than brie.
What is Bleu du Vercors-Sassenage Cheese made of?
Bleu du Vercors-Sassenage Cheese is made from cow milk (pasteurized). It's typically aged at least 21 days after renneting. 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, Bleu du Vercors-Sassenage Cheese or Camembert Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Bleu du Vercors-Sassenage Cheese is creamy with blue veins, while Camembert Cheese is soft, artisan.