Brillat-Savarin Cheese vs Camembert Cheese

Brillat-Savarin Cheese is a semisoft cow-milk cheese from France, while Camembert Cheese is soft, artisan and made from cow milk, originating in France.

What Is Brillat-Savarin Cheese?

Brillat-Savarin is a French triple cream cow's milk cheese with a natural bloomy rind and at least 72% fat in dry matter. Made mainly in Normandy, it tastes luscious, creamy and faintly sour, and it is also sold fresh, closer to rich cream cheese.

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 Brillat-Savarin Cheese and Camembert Cheese?

• Milk treatment: Brillat-Savarin Cheese (pasteurized), Camembert Cheese (unpasteurized for AOC Camembert de Normandie, pasteurized for most other versions)
• Texture: Brillat-Savarin Cheese (Semisoft), Camembert Cheese (soft, artisan)
• Rind: Brillat-Savarin Cheese (White and fluffy P. candidum), Camembert Cheese (Bloomy)
• Aging: Brillat-Savarin Cheese (1 to 2 weeks), Camembert Cheese (minimum 3 weeks)
• Taste: Brillat-Savarin Cheese (Luxurious, tangy, sour, mushroomy softened butter), Camembert Cheese (slightly sour, stronger than brie)

Side-by-Side Comparison

Taste Comparison: Does Brillat-Savarin Cheese Taste Like Camembert Cheese?

Brillat-Savarin Cheese reads as luxurious, tangy, sour, mushroomy softened butter, while Camembert Cheese brings slightly sour, stronger than brie character. On the nose, Brillat-Savarin Cheese offers milky, contrasted with Camembert Cheese's buttery, rich. More specifically, Brillat-Savarin Cheese shows luscious, creamy, faintly sour, 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. Brillat-Savarin Cheese at 1 to 2 weeks develops a different profile than Camembert Cheese at minimum 3 weeks.

Can You Substitute Brillat-Savarin Cheese for Camembert Cheese?

In most recipes, Brillat-Savarin Cheese and Camembert Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect semisoft bite and body where the recipe calls for soft, artisan. Flavor-wise, Brillat-Savarin Cheese reads as luxurious, tangy, sour, mushroomy softened butter while Camembert Cheese brings slightly sour, stronger than brie notes.

Which Is Better, Brillat-Savarin Cheese or Camembert Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a semisoft cheese, go with Brillat-Savarin Cheese. For a soft, artisan profile, Camembert Cheese is the better fit. Flavor-wise, Brillat-Savarin Cheese suits recipes that want luxurious, tangy, sour, mushroomy softened butter notes, while Camembert Cheese fits dishes calling for slightly sour, stronger than brie.

Frequently Asked Questions

Is Brillat-Savarin Cheese the same as Camembert Cheese?

No, they're distinct cheeses. Aging also differs: Brillat-Savarin Cheese is typically aged 1 to 2 weeks, Camembert Cheese minimum 3 weeks.

Is Brillat-Savarin Cheese similar to Camembert Cheese?

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

Can I substitute Brillat-Savarin Cheese for Camembert Cheese?

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

Does Brillat-Savarin Cheese taste like Camembert Cheese?

Brillat-Savarin Cheese reads as luxurious, tangy, sour, mushroomy softened butter, while Camembert Cheese is slightly sour, stronger than brie. Aromas also diverge. Brillat-Savarin Cheese leans milky, and Camembert Cheese is closer to buttery, rich.

What is Brillat-Savarin Cheese made of?

Brillat-Savarin Cheese is made from cow milk (pasteurized). It's typically aged 1 to 2 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, Brillat-Savarin Cheese or Camembert Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Brillat-Savarin Cheese is semisoft, while Camembert Cheese is soft, artisan.