Cachaille Cheese vs Camembert Cheese

Cachaille Cheese is a soft goat-milk cheese from France, while Camembert Cheese is soft, artisan and made from cow milk, originating in France.

What Is Cachaille Cheese?

Cachaille is a strong Provençal cheese preparation made by fermenting leftover sheep tomme and goat brousse with brandy, white wine and oil. Sold in glass jars, it is spread on bread, and a well-tended pot can keep going for 20 years.

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 Cachaille Cheese and Camembert Cheese?

• Milk type: Cachaille Cheese (goat's milk), Camembert Cheese (cow's milk)
• Texture: Cachaille Cheese (soft), Camembert Cheese (soft, artisan)
• Aging: Cachaille Cheese (2 to 3 months, up to 20 years), Camembert Cheese (minimum 3 weeks)
• Taste: Cachaille Cheese (strong), Camembert Cheese (slightly sour, stronger than brie)

Side-by-Side Comparison

Taste Comparison: Does Cachaille Cheese Taste Like Camembert Cheese?

Cachaille Cheese reads as strong, while Camembert Cheese brings slightly sour, stronger than brie character. More specifically, Cachaille Cheese shows sharpened with brandy, white wine, vinegar, onion, garlic, olive oil, salt and pepper, 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. Cachaille Cheese at 2 to 3 months, up to 20 years develops a different profile than Camembert Cheese at minimum 3 weeks.

Can You Substitute Cachaille Cheese for Camembert Cheese?

Cachaille Cheese can stand in for Camembert Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect soft bite and body where the recipe calls for soft, artisan. Flavor-wise, Cachaille Cheese reads as strong while Camembert Cheese brings slightly sour, stronger than brie notes.

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

Frequently Asked Questions

Is Cachaille Cheese the same as Camembert Cheese?

No, they're distinct cheeses. Cachaille Cheese is made from goat milk; Camembert Cheese uses cow. Aging also differs: Cachaille Cheese is typically aged 2 to 3 months, up to 20 years, Camembert Cheese minimum 3 weeks.

Is Cachaille Cheese similar to Camembert Cheese?

Not closely. They use different milk bases and have distinct profiles.

Can I substitute Cachaille Cheese for Camembert Cheese?

You can, but expect a shift in richness and milk character.

Does Cachaille Cheese taste like Camembert Cheese?

Cachaille Cheese reads as strong, while Camembert Cheese is slightly sour, stronger than brie.

What is Cachaille Cheese made of?

Cachaille Cheese is made from goat milk. It's typically aged 2 to 3 months, up to 20 years. 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, Cachaille Cheese or Camembert Cheese?

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