Buxton Blue Cheese vs Camembert Cheese
Buxton Blue Cheese is a soft, artisan, blue-veined cow-milk cheese from England and United Kingdom, while Camembert Cheese is soft, artisan and made from cow milk, originating in France.
What Is Buxton Blue Cheese?
Buxton Blue is an English blue cheese made from cow's milk, a close relative of Blue Stilton. It carries PDO status and can only be made in and around Buxton, using milk from Derbyshire, Nottinghamshire or Staffordshire.
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 Buxton Blue Cheese and Camembert Cheese?
- Origin: Buxton Blue Cheese (England and United Kingdom), Camembert Cheese (France)
- Texture: Buxton Blue Cheese (soft, artisan, blue-veined), Camembert Cheese (soft, artisan)
- Rind: Buxton Blue Cheese (natural), Camembert Cheese (Bloomy)
- Taste: Buxton Blue Cheese (tangy), Camembert Cheese (slightly sour, stronger than brie)
Side-by-Side Comparison
| Buxton Blue Cheese | Camembert Cheese | |
|---|---|---|
| Country of Origin | England And United Kingdom | France |
| Specific Origin | Buxton, Derbyshire | Camembert, Normandy, Northwest France |
| Milk Type | Cow's milk | Cow's milk |
| Milk Treatment | — | Unpasteurized for AOC Camembert de Normandie, pasteurized for most other versions |
| Texture | Soft, artisan, blue-veined | Soft, artisan |
| Rind | Natural | Bloomy |
| Aging | — | Minimum 3 weeks |
| Taste | Tangy | Slightly sour, stronger than brie |
Taste Comparison: Does Buxton Blue Cheese Taste Like Camembert Cheese?
Buxton Blue Cheese reads as tangy, while Camembert Cheese brings slightly sour, stronger than brie character.
Can You Substitute Buxton Blue Cheese for Camembert Cheese?
In most recipes, Buxton Blue Cheese and Camembert Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect soft, artisan, blue-veined bite and body where the recipe calls for soft, artisan. Flavor-wise, Buxton Blue Cheese reads as tangy while Camembert Cheese brings slightly sour, stronger than brie notes.
Which Is Better, Buxton Blue Cheese or Camembert Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a soft, artisan, blue-veined cheese, go with Buxton Blue Cheese. For a soft, artisan profile, Camembert Cheese is the better fit. Flavor-wise, Buxton Blue Cheese suits recipes that want tangy 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 Buxton Blue Cheese the same as Camembert Cheese?
No, they're distinct cheeses. Buxton Blue Cheese originates in England and United Kingdom, while Camembert Cheese comes from France.
Is Buxton Blue Cheese similar to Camembert Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Buxton Blue Cheese for Camembert Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Buxton Blue Cheese taste like Camembert Cheese?
Buxton Blue Cheese reads as tangy, while Camembert Cheese is slightly sour, stronger than brie.
What is Buxton Blue Cheese made of?
Buxton Blue Cheese is made from cow milk. It originates in England and United Kingdom.
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, Buxton Blue Cheese or Camembert Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Buxton Blue Cheese is soft, artisan, blue-veined, while Camembert Cheese is soft, artisan.