Blue Cheese vs Camembert Cheese
Blue Cheese
Camembert Cheese
Blue Cheese is a crumbly, creamy, semi-soft cow, goat, or sheep-milk cheese from France, while Camembert Cheese is soft, artisan and made from cow milk, originating in France.
What Is Blue Cheese?
Blue cheese is any cheese made with edible mold cultures that form blue-green spots and veins through the paste. It ranges from mild and slightly sweet to salty and sharp, and from almost liquid to hard.
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 Blue Cheese and Camembert Cheese?
- Milk type: Blue Cheese (Cow, Sheep, Goat), Camembert Cheese (cow's milk)
- Milk treatment: Blue Cheese (Pasteurized or Raw), Camembert Cheese (unpasteurized for AOC Camembert de Normandie, pasteurized for most other versions)
- Texture: Blue Cheese (Crumbly, Creamy, Semi-Soft), Camembert Cheese (soft, artisan)
- Rind: Blue Cheese (Natural), Camembert Cheese (Bloomy)
- Aging: Blue Cheese (Typically aged 2-6 months), Camembert Cheese (minimum 3 weeks)
- Taste: Blue Cheese (Sharp, Tangy, Savory, Salty, Pungent), Camembert Cheese (slightly sour, stronger than brie)
Side-by-Side Comparison
| Blue Cheese | Camembert Cheese | |
|---|---|---|
| Country of Origin | France | France |
| Specific Origin | — | Camembert, Normandy, Northwest France |
| Milk Type | Cow, Sheep, Goat | Cow's milk |
| Milk Treatment | Pasteurized or Raw | Unpasteurized for AOC Camembert de Normandie, pasteurized for most other versions |
| Texture | Crumbly, Creamy, Semi-Soft | Soft, artisan |
| Rind | Natural | Bloomy |
| Aging | Typically aged 2-6 months | Minimum 3 weeks |
| Taste | Sharp, Tangy, Savory, Salty, Pungent | Slightly sour, stronger than brie |
Pairing Comparison
What works with each cheese: wines, foods, breads and more.
| Blue Cheese | Camembert Cheese | |
|---|---|---|
| Pairs well with | Amaro, Apricot, Asian Pear, Cabernet Sauvignon, Dirty Martini, Dried Figs, Fig Jam, German Riesling, Green Apple, Hard Cider, Honey, Honeycomb and more | Beaujolais, Bordeaux, Burgundy Red, Gamay, Grüner Veltliner, Hard Cider, Viognier, Cabernet Franc, Cava, Champagne, Crackers, Fig Jam and more |
Taste Comparison: Does Blue Cheese Taste Like Camembert Cheese?
Blue Cheese reads as sharp, tangy, savory, salty, pungent, while Camembert Cheese brings slightly sour, stronger than brie character. On the nose, Blue Cheese offers strong, pungent, earthy, funky, contrasted with Camembert Cheese's buttery, rich. More specifically, Blue Cheese shows earthy, spicy, peppery, slightly sweet, umami, nutty, bitter, 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. Blue Cheese at typically aged 2-6 months develops a different profile than Camembert Cheese at minimum 3 weeks.
Can You Substitute Blue Cheese for Camembert Cheese?
Blue Cheese can stand in for Camembert Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect crumbly, creamy, semi-soft bite and body where the recipe calls for soft, artisan. Flavor-wise, Blue Cheese reads as sharp, tangy, savory, salty, pungent while Camembert Cheese brings slightly sour, stronger than brie notes.
Which Is Better, Blue Cheese or Camembert Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a crumbly, creamy, semi-soft cheese, go with Blue Cheese. For a soft, artisan profile, Camembert Cheese is the better fit. Flavor-wise, Blue Cheese suits recipes that want sharp, tangy, savory, salty, pungent notes, while Camembert Cheese fits dishes calling for slightly sour, stronger than brie.
Which is your favorite?
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Frequently Asked Questions
Is Blue Cheese the same as Camembert Cheese?
No, they're distinct cheeses. Blue Cheese is made from cow, goat, or sheep milk; Camembert Cheese uses cow. Aging also differs: Blue Cheese is typically aged typically aged 2-6 months, Camembert Cheese minimum 3 weeks.
Is Blue Cheese similar to Camembert Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Blue Cheese for Camembert Cheese?
You can, but expect a shift in richness and milk character.
Does Blue Cheese taste like Camembert Cheese?
Blue Cheese reads as sharp, tangy, savory, salty, pungent, while Camembert Cheese is slightly sour, stronger than brie. Aromas also diverge. Blue Cheese leans strong, pungent, earthy, funky, and Camembert Cheese is closer to buttery, rich.
What is Blue Cheese made of?
Blue Cheese is made from cow, goat, or sheep milk (pasteurized or raw), using traditional (animal rennet) or microbial (varies by producer) rennet. It's typically aged typically aged 2-6 months. 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, Blue Cheese or Camembert Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Blue Cheese is crumbly, creamy, semi-soft, while Camembert Cheese is soft, artisan.