Brie de Melun Cheese vs Camembert Cheese

Brie de Melun 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 Brie de Melun Cheese?

Brie de Melun is a soft unpasteurised cow's milk cheese from the Brie region of France, one of only two bries the French government certifies. It is smaller than Brie de Meaux, with a stronger flavour and a more pungent smell, and has held AOC status since 1980.

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 Brie de Melun Cheese and Camembert Cheese?

• Milk treatment: Brie de Melun Cheese (unpasteurized), Camembert Cheese (unpasteurized for AOC Camembert de Normandie, pasteurized for most other versions)
• Texture: Brie de Melun Cheese (Soft), Camembert Cheese (soft, artisan)
• Aging: Brie de Melun Cheese (at least four or five weeks), Camembert Cheese (minimum 3 weeks)
• Taste: Brie de Melun Cheese (salty, sharp, sour, strong), Camembert Cheese (slightly sour, stronger than brie)

Side-by-Side Comparison

Taste Comparison: Does Brie de Melun Cheese Taste Like Camembert Cheese?

Brie de Melun Cheese reads as salty, sharp, sour, strong, while Camembert Cheese brings slightly sour, stronger than brie character. On the nose, Brie de Melun Cheese offers grassy, musty, contrasted with Camembert Cheese's buttery, rich. More specifically, Brie de Melun Cheese shows creamy, nutty, mushroom-like, slightly acidic, 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. Brie de Melun Cheese at at least four or five weeks develops a different profile than Camembert Cheese at minimum 3 weeks.

Can You Substitute Brie de Melun Cheese for Camembert Cheese?

In most recipes, Brie de Melun 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, Brie de Melun Cheese reads as salty, sharp, sour, strong while Camembert Cheese brings slightly sour, stronger than brie notes.

Which Is Better, Brie de Melun 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 Brie de Melun Cheese. For a soft, artisan profile, Camembert Cheese is the better fit. Flavor-wise, Brie de Melun Cheese suits recipes that want salty, sharp, sour, strong notes, while Camembert Cheese fits dishes calling for slightly sour, stronger than brie.

Frequently Asked Questions

Is Brie de Melun Cheese the same as Camembert Cheese?

No, they're distinct cheeses. Aging also differs: Brie de Melun Cheese is typically aged at least four or five weeks, Camembert Cheese minimum 3 weeks.

Is Brie de Melun Cheese similar to Camembert Cheese?

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

Can I substitute Brie de Melun Cheese for Camembert Cheese?

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

Does Brie de Melun Cheese taste like Camembert Cheese?

Brie de Melun Cheese reads as salty, sharp, sour, strong, while Camembert Cheese is slightly sour, stronger than brie. Aromas also diverge. Brie de Melun Cheese leans grassy, musty, and Camembert Cheese is closer to buttery, rich.

What is Brie de Melun Cheese made of?

Brie de Melun Cheese is made from cow milk (unpasteurized). It's typically aged at least four or five weeks. 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, Brie de Melun Cheese or Camembert Cheese?

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