Camembert Cheese vs Carre de l'Est Cheese

Camembert Cheese is a soft, artisan cow-milk cheese from France, while Carre de l'Est Cheese is soft and made from cow milk, originating in France.

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 Carre de l'Est Cheese?

Carre de l'Est is a soft cow's milk cheese from Lorraine in eastern France, sold in small squares of 330 g. It is made much like Camembert but comes out firmer, with a damp red rind and a stretchy paste that melts in the mouth.

What's the Difference Between Camembert Cheese and Carre de l'Est Cheese?

• Milk treatment: Camembert Cheese (unpasteurized for AOC Camembert de Normandie, pasteurized for most other versions), Carre de l'Est Cheese (pasteurized)
• Texture: Camembert Cheese (soft, artisan), Carre de l'Est Cheese (soft)
• Rind: Camembert Cheese (Bloomy), Carre de l'Est Cheese (washed)
• Aging: Camembert Cheese (minimum 3 weeks), Carre de l'Est Cheese (5 weeks)
• Taste: Camembert Cheese (slightly sour, stronger than brie), Carre de l'Est Cheese (smokey)

Side-by-Side Comparison

Taste Comparison: Does Camembert Cheese Taste Like Carre de l'Est Cheese?

Camembert Cheese reads as slightly sour, stronger than brie, while Carre de l'Est Cheese brings smokey character. Aging plays into this as well. Camembert Cheese at minimum 3 weeks develops a different profile than Carre de l'Est Cheese at 5 weeks.

Can You Substitute Camembert Cheese for Carre de l'Est Cheese?

In most recipes, Camembert Cheese and Carre de l'Est 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 soft. Flavor-wise, Camembert Cheese reads as slightly sour, stronger than brie while Carre de l'Est Cheese brings smokey notes.

Which Is Better, Camembert Cheese or Carre de l'Est 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 soft profile, Carre de l'Est Cheese is the better fit. Flavor-wise, Camembert Cheese suits recipes that want slightly sour, stronger than brie notes, while Carre de l'Est Cheese fits dishes calling for smokey.

Frequently Asked Questions

Is Camembert Cheese the same as Carre de l'Est Cheese?

No, they're distinct cheeses. Aging also differs: Camembert Cheese is typically aged minimum 3 weeks, Carre de l'Est Cheese 5 weeks.

Is Camembert Cheese similar to Carre de l'Est Cheese?

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

Can I substitute Camembert Cheese for Carre de l'Est Cheese?

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

Does Camembert Cheese taste like Carre de l'Est Cheese?

Camembert Cheese reads as slightly sour, stronger than brie, while Carre de l'Est Cheese is smokey.

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 Carre de l'Est Cheese made of?

Carre de l'Est Cheese is made from cow milk (pasteurized). It's typically aged 5 weeks. It originates in France.

Which should I choose, Camembert Cheese or Carre de l'Est Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Camembert Cheese is soft, artisan, while Carre de l'Est Cheese is soft.