Caciottone di Norcia Cheese vs Camembert Cheese
Caciottone di Norcia Cheese is a soft and buttery, becoming firmer closer to the rind cow and sheep-milk cheese, while Camembert Cheese is soft, artisan and made from cow milk, originating in France.
What Is Caciottone di Norcia Cheese?
Caciottone di Norcia is a cheese from Italy, specifically recognized as a Protected Geographical Indication (PGI) product. It is cylindrical in shape, with a diameter of 20-22 cm and a heel height of 9-11 cm, weighing approximately
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 Caciottone di Norcia Cheese and Camembert Cheese?
- Milk type: Caciottone di Norcia Cheese (Cow's milk and sheep's milk), Camembert Cheese (cow's milk)
- Milk treatment: Caciottone di Norcia Cheese (Pasteurized), Camembert Cheese (unpasteurized for AOC Camembert de Normandie, pasteurized for most other versions)
- Texture: Caciottone di Norcia Cheese (Soft and buttery, becoming firmer closer to the rind), Camembert Cheese (soft, artisan)
- Rind: Caciottone di Norcia Cheese (Thin, smooth, and washed), Camembert Cheese (Bloomy)
- Aging: Caciottone di Norcia Cheese (20 to 365 days, depending on ripening type), Camembert Cheese (minimum 3 weeks)
- Taste: Caciottone di Norcia Cheese (Fragrant and aromatic with a creamy aftertaste), Camembert Cheese (slightly sour, stronger than brie)
Side-by-Side Comparison
| Caciottone di Norcia Cheese | Camembert Cheese | |
|---|---|---|
| Country of Origin | — | France |
| Specific Origin | Valnerina Area In The Province Of Perugia, Including The Municipalities Of Norcia, Cascia, Monteleone Di Spoleto, Preci, And Poggiodomo | Camembert, Normandy, Northwest France |
| Milk Type | Cow's milk and sheep's milk | Cow's milk |
| Milk Treatment | Pasteurized | Unpasteurized for AOC Camembert de Normandie, pasteurized for most other versions |
| Texture | Soft and buttery, becoming firmer closer to the rind | Soft, artisan |
| Rind | Thin, smooth, and washed | Bloomy |
| Aging | 20 to 365 days, depending on ripening type | Minimum 3 weeks |
| Taste | Fragrant and aromatic with a creamy aftertaste | Slightly sour, stronger than brie |
Taste Comparison: Does Caciottone di Norcia Cheese Taste Like Camembert Cheese?
Caciottone di Norcia Cheese reads as fragrant and aromatic with a creamy aftertaste, while Camembert Cheese brings slightly sour, stronger than brie character. On the nose, Caciottone di Norcia Cheese offers milk, warmed milk, and/or melted butter, contrasted with Camembert Cheese's buttery, rich. More specifically, Caciottone di Norcia Cheese shows cream, 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. Caciottone di Norcia Cheese at 20 to 365 days, depending on ripening type develops a different profile than Camembert Cheese at minimum 3 weeks.
Can You Substitute Caciottone di Norcia Cheese for Camembert Cheese?
Caciottone di Norcia Cheese can stand in for Camembert Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect soft and buttery, becoming firmer closer to the rind bite and body where the recipe calls for soft, artisan. Flavor-wise, Caciottone di Norcia Cheese reads as fragrant and aromatic with a creamy aftertaste while Camembert Cheese brings slightly sour, stronger than brie notes.
Which Is Better, Caciottone di Norcia Cheese or Camembert Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a soft and buttery, becoming firmer closer to the rind cheese, go with Caciottone di Norcia Cheese. For a soft, artisan profile, Camembert Cheese is the better fit. Flavor-wise, Caciottone di Norcia Cheese suits recipes that want fragrant and aromatic with a creamy aftertaste notes, while Camembert Cheese fits dishes calling for slightly sour, stronger than brie.
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Frequently Asked Questions
Is Caciottone di Norcia Cheese the same as Camembert Cheese?
No, they're distinct cheeses. Caciottone di Norcia Cheese is made from cow and sheep milk; Camembert Cheese uses cow. Aging also differs: Caciottone di Norcia Cheese is typically aged 20 to 365 days, depending on ripening type, Camembert Cheese minimum 3 weeks.
Is Caciottone di Norcia Cheese similar to Camembert Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Caciottone di Norcia Cheese for Camembert Cheese?
You can, but expect a shift in richness and milk character.
Does Caciottone di Norcia Cheese taste like Camembert Cheese?
Caciottone di Norcia Cheese reads as fragrant and aromatic with a creamy aftertaste, while Camembert Cheese is slightly sour, stronger than brie. Aromas also diverge. Caciottone di Norcia Cheese leans milk, warmed milk, and/or melted butter, and Camembert Cheese is closer to buttery, rich.
What is Caciottone di Norcia Cheese made of?
Caciottone di Norcia Cheese is made from cow and sheep milk (pasteurized). It's typically aged 20 to 365 days, depending on ripening type.
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, Caciottone di Norcia Cheese or Camembert Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Caciottone di Norcia Cheese is soft and buttery, becoming firmer closer to the rind, while Camembert Cheese is soft, artisan.