Camembert Cheese vs Cantal / Fourme de Cantal Cheese
Camembert Cheese is a soft, artisan cow-milk cheese from France, while Cantal / Fourme de Cantal Cheese is hard, uncooked paste; malleable for younger cheeses, slightly crumbly for mature cheeses and made from cow milk.
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 Is Cantal / Fourme de Cantal Cheese?
Cantal, also known as Fourme de Cantal, is a traditional French cheese made entirely from cow's milk. It is characterized by a dry crust that thickens as it ripens and a hard, uncooked paste that is pressed twice. The cheese is available in two sizes: large, weighing 35 to 45 kg, and small, weighing 8 to 10 kg. Cantal is classified into three ripening stages: "jeune" (young), "entre-deux" (intermediate), and "vieux" (old), with ripening periods ranging from a minimum of 30 days to over 240 days. The cheese's flavor evolves from milky and slightly acidic to fruity and intense as it matures. The geographical area for Cantal production includes most of the Cantal department and parts of neighboring departments in France. Cantal has a long history, with references dating back to the 16th century, and it was recognized as an Appellation d'Origine Contrôlée in
What's the Difference Between Camembert Cheese and Cantal / Fourme de Cantal Cheese?
- Milk treatment: Camembert Cheese (unpasteurized for AOC Camembert de Normandie, pasteurized for most other versions), Cantal / Fourme de Cantal Cheese (Raw or heat-treated)
- Texture: Camembert Cheese (soft, artisan), Cantal / Fourme de Cantal Cheese (Hard, uncooked paste; malleable for younger cheeses, slightly crumbly for mature cheeses)
- Rind: Camembert Cheese (Bloomy), Cantal / Fourme de Cantal Cheese (Dry crust)
- Aging: Camembert Cheese (minimum 3 weeks), Cantal / Fourme de Cantal Cheese ("Jeune" (30-60 days), "Entre-deux" (90-210 days), "Vieux" (minimum 240 days))
- Taste: Camembert Cheese (slightly sour, stronger than brie), Cantal / Fourme de Cantal Cheese (Milky, slightly acidic at the beginning, becoming fruity, intense, and lasting)
Side-by-Side Comparison
| Camembert Cheese | Cantal / Fourme de Cantal Cheese | |
|---|---|---|
| Country of Origin | France | — |
| Specific Origin | Camembert, Normandy, Northwest France | Department Of Cantal And Parts Of Aveyron, Corrèze, Haute-Loire, And Puy-De-Dôme |
| Milk Type | Cow's milk | Cow's milk |
| Milk Treatment | Unpasteurized for AOC Camembert de Normandie, pasteurized for most other versions | Raw or heat-treated |
| Texture | Soft, artisan | Hard, uncooked paste; malleable for younger cheeses, slightly crumbly for mature cheeses |
| Rind | Bloomy | Dry crust |
| Aging | Minimum 3 weeks | "Jeune" (30-60 days), "Entre-deux" (90-210 days), "Vieux" (minimum 240 days) |
| Taste | Slightly sour, stronger than brie | Milky, slightly acidic at the beginning, becoming fruity, intense, and lasting |
Taste Comparison: Does Camembert Cheese Taste Like Cantal / Fourme de Cantal Cheese?
Camembert Cheese reads as slightly sour, stronger than brie, while Cantal / Fourme de Cantal Cheese brings milky, slightly acidic at the beginning, becoming fruity, intense, and lasting character. More specifically, Camembert Cheese shows slightly sour, sometimes chalky, stronger than brie of the same ripening time; ammonia when overripe, while Cantal / Fourme de Cantal Cheese leans toward milky, slightly acidic, fruity, intense. Aging plays into this as well. Camembert Cheese at minimum 3 weeks develops a different profile than Cantal / Fourme de Cantal Cheese at "jeune" (30-60 days), "entre-deux" (90-210 days), "vieux" (minimum 240 days).
Can You Substitute Camembert Cheese for Cantal / Fourme de Cantal Cheese?
In most recipes, Camembert Cheese and Cantal / Fourme de Cantal Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect soft, artisan bite and body where the recipe calls for hard, uncooked paste; malleable for younger cheeses, slightly crumbly for mature cheeses. Flavor-wise, Camembert Cheese reads as slightly sour, stronger than brie while Cantal / Fourme de Cantal Cheese brings milky, slightly acidic at the beginning, becoming fruity, intense, and lasting notes.
Which Is Better, Camembert Cheese or Cantal / Fourme de Cantal Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a soft, artisan cheese, go with Camembert Cheese. For a hard, uncooked paste; malleable for younger cheeses, slightly crumbly for mature cheeses profile, Cantal / Fourme de Cantal Cheese is the better fit. Flavor-wise, Camembert Cheese suits recipes that want slightly sour, stronger than brie notes, while Cantal / Fourme de Cantal Cheese fits dishes calling for milky, slightly acidic at the beginning, becoming fruity, intense, and lasting.
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Frequently Asked Questions
Is Camembert Cheese the same as Cantal / Fourme de Cantal Cheese?
No, they're distinct cheeses. Aging also differs: Camembert Cheese is typically aged minimum 3 weeks, Cantal / Fourme de Cantal Cheese "jeune" (30-60 days), "entre-deux" (90-210 days), "vieux" (minimum 240 days).
Is Camembert Cheese similar to Cantal / Fourme de Cantal Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Camembert Cheese for Cantal / Fourme de Cantal Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Camembert Cheese taste like Cantal / Fourme de Cantal Cheese?
Camembert Cheese reads as slightly sour, stronger than brie, while Cantal / Fourme de Cantal Cheese is milky, slightly acidic at the beginning, becoming fruity, intense, and lasting.
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.
What is Cantal / Fourme de Cantal Cheese made of?
Cantal / Fourme de Cantal Cheese is made from cow milk (raw or heat-treated), using added rennet. It's typically aged "jeune" (30-60 days), "entre-deux" (90-210 days), "vieux" (minimum 240 days).
Which should I choose, Camembert Cheese or Cantal / Fourme de Cantal Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Camembert Cheese is soft, artisan, while Cantal / Fourme de Cantal Cheese is hard, uncooked paste; malleable for younger cheeses, slightly crumbly for mature cheeses.