Camembert de Normandie Cheese vs Reblochon Cheese

Camembert de Normandie Cheese is a young: narrow unripe core; aged: homogeneous, sticky cow-milk cheese from France, while Reblochon Cheese is ivory-colored, creamy and supple and made from cow milk, originating in France.

What Is Camembert de Normandie Cheese?

Camembert de Normandie is the AOC version of Camembert, a soft, surface-ripened cow's milk cheese from Normandy in northwest France. The rules require raw milk from Normande cows, and each small round is covered by a bloomy white rind.

What Is Reblochon Cheese?

Reblochon is a soft, washed-rind cheese made from raw cow's milk in the Haute-Savoie region of the French Alps. It tastes nutty, holds an AOC designation, and is the cheese that makes tartiflette work.

What's the Difference Between Camembert de Normandie Cheese and Reblochon Cheese?

• Milk treatment: Camembert de Normandie Cheese (unpasteurized), Reblochon Cheese (Raw)
• Texture: Camembert de Normandie Cheese (Young: Narrow unripe core; Aged: Homogeneous, sticky), Reblochon Cheese (Ivory-colored, creamy and supple)
• Rind: Camembert de Normandie Cheese (Bloomy, white), Reblochon Cheese (Yellow-orange covered with a thin white mold)
• Aging: Camembert de Normandie Cheese (~30 days), Reblochon Cheese (3 to 4 months)
• Taste: Camembert de Normandie Cheese (Young: Lactic, tangy, sweet; Aged: Pungent, mushroom, garlic), Reblochon Cheese (creamy, nutty)

Side-by-Side Comparison

Taste Comparison: Does Camembert de Normandie Cheese Taste Like Reblochon Cheese?

Camembert de Normandie Cheese reads as young: lactic, tangy, sweet; aged: pungent, mushroom, garlic, while Reblochon Cheese brings creamy, nutty character. More specifically, Camembert de Normandie Cheese shows starts with a tangy, sweet flavor, evolving into more pungent notes of mushroom and garlic as it ages. the texture also evolves from somewhat crumbly to satisfyingly sticky and chewy., while Reblochon Cheese leans toward nutty taste that lingers in the mouth. Aging plays into this as well. Camembert de Normandie Cheese at ~30 days develops a different profile than Reblochon Cheese at 3 to 4 months.

Can You Substitute Camembert de Normandie Cheese for Reblochon Cheese?

In most recipes, Camembert de Normandie Cheese and Reblochon Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect young: narrow unripe core; aged: homogeneous, sticky bite and body where the recipe calls for ivory-colored, creamy and supple. Flavor-wise, Camembert de Normandie Cheese reads as young: lactic, tangy, sweet; aged: pungent, mushroom, garlic while Reblochon Cheese brings creamy, nutty notes.

Which Is Better, Camembert de Normandie Cheese or Reblochon Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a young: narrow unripe core; aged: homogeneous, sticky cheese, go with Camembert de Normandie Cheese. For a ivory-colored, creamy and supple profile, Reblochon Cheese is the better fit. Flavor-wise, Camembert de Normandie Cheese suits recipes that want young: lactic, tangy, sweet; aged: pungent, mushroom, garlic notes, while Reblochon Cheese fits dishes calling for creamy, nutty.

Frequently Asked Questions

Is Camembert de Normandie Cheese the same as Reblochon Cheese?

No, they're distinct cheeses. Aging also differs: Camembert de Normandie Cheese is typically aged ~30 days, Reblochon Cheese 3 to 4 months.

Is Camembert de Normandie Cheese similar to Reblochon Cheese?

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

Can I substitute Camembert de Normandie Cheese for Reblochon Cheese?

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

Does Camembert de Normandie Cheese taste like Reblochon Cheese?

Camembert de Normandie Cheese reads as young: lactic, tangy, sweet; aged: pungent, mushroom, garlic, while Reblochon Cheese is creamy, nutty.

What is Camembert de Normandie Cheese made of?

Camembert de Normandie Cheese is made from cow milk (unpasteurized). It's typically aged ~30 days. It originates in France.

What is Reblochon Cheese made of?

Reblochon Cheese is made from cow milk (raw), using natural rennet. It's typically aged 3 to 4 months. It originates in France.

Which should I choose, Camembert de Normandie Cheese or Reblochon Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Camembert de Normandie Cheese is young: narrow unripe core; aged: homogeneous, sticky, while Reblochon Cheese is ivory-colored, creamy and supple.