Camembert Cheese vs Casatella Trevigiana Cheese

Q: Is Camembert Cheese the same as Casatella Trevigiana Cheese?

No. Camembert Cheese and Casatella Trevigiana Cheese are distinct cheeses from France and Italy respectively. See the side-by-side table for the specific differences in milk type, texture, and aging.

Q: Can I substitute Camembert Cheese for Casatella Trevigiana Cheese?

In most recipes you can swap Camembert Cheese for Casatella Trevigiana Cheese, though the result will shift in bite and mouthfeel.

Q: Which should I choose, Camembert Cheese or Casatella Trevigiana Cheese?

It depends on the dish. The texture and flavor rows in the table above are the best guide. Pick the one whose profile fits your recipe or board.

Camembert Cheese is a soft, artisan cow-milk cheese from France, while Casatella Trevigiana Cheese is soft and made from cow milk, originating in Italy.

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 Casatella Trevigiana Cheese?

Casatella Trevigiana is a soft, fresh cow's milk cheese from the Province of Treviso in Veneto, Italy, protected as a DOP product since 2008. It ripens only four to eight days and tastes mild and milky with a light sour edge.

What's the Difference Between Camembert Cheese and Casatella Trevigiana Cheese?

Origin: Camembert Cheese (France), Casatella Trevigiana Cheese (Italy)
Milk treatment: Camembert Cheese (unpasteurized for AOC Camembert de Normandie, pasteurized for most other versions), Casatella Trevigiana Cheese (pasteurized)
Texture: Camembert Cheese (soft, artisan), Casatella Trevigiana Cheese (Soft)
Rind: Camembert Cheese (Bloomy), Casatella Trevigiana Cheese (Thin)
Aging: Camembert Cheese (minimum 3 weeks), Casatella Trevigiana Cheese (Fresh)
Taste: Camembert Cheese (slightly sour, stronger than brie), Casatella Trevigiana Cheese (Mild, milky, sweet)

Side-by-Side Comparison

	Camembert Cheese	Casatella Trevigiana Cheese
Country of Origin	France	Italy
Specific Origin	Camembert, Normandy, Northwest France	Province Of Treviso
Milk Type	Cow's milk	Cow's Milk
Milk Treatment	Unpasteurized for AOC Camembert de Normandie, pasteurized for most other versions	Pasteurized
Texture	Soft, artisan	Soft
Rind	Bloomy	Thin
Aging	Minimum 3 weeks	Fresh
Taste	Slightly sour, stronger than brie	Mild, milky, sweet

Taste Comparison: Does Camembert Cheese Taste Like Casatella Trevigiana Cheese?

Camembert Cheese reads as slightly sour, stronger than brie, while Casatella Trevigiana Cheese brings mild, milky, sweet character. On the nose, Camembert Cheese offers buttery, rich, contrasted with Casatella Trevigiana Cheese's mild. More specifically, Camembert Cheese shows slightly sour, sometimes chalky, stronger than brie of the same ripening time; ammonia when overripe, while Casatella Trevigiana Cheese leans toward sweetness predominant, with gentle acidic notes for distinction. Aging plays into this as well. Camembert Cheese at minimum 3 weeks develops a different profile than Casatella Trevigiana Cheese at fresh.

Can You Substitute Camembert Cheese for Casatella Trevigiana Cheese?

In most recipes, Camembert Cheese and Casatella Trevigiana 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 Casatella Trevigiana Cheese brings mild, milky, sweet notes.

Which Is Better, Camembert Cheese or Casatella Trevigiana 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, Casatella Trevigiana Cheese is the better fit. Flavor-wise, Camembert Cheese suits recipes that want slightly sour, stronger than brie notes, while Casatella Trevigiana Cheese fits dishes calling for mild, milky, sweet.

Which is your favorite?

One click, anonymous. See what others chose.

Frequently Asked Questions

Is Camembert Cheese the same as Casatella Trevigiana Cheese?

No, they're distinct cheeses. Camembert Cheese originates in France, while Casatella Trevigiana Cheese comes from Italy. Aging also differs: Camembert Cheese is typically aged minimum 3 weeks, Casatella Trevigiana Cheese fresh.

Is Camembert Cheese similar to Casatella Trevigiana Cheese?

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

Can I substitute Camembert Cheese for Casatella Trevigiana Cheese?

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

Does Camembert Cheese taste like Casatella Trevigiana Cheese?

Camembert Cheese reads as slightly sour, stronger than brie, while Casatella Trevigiana Cheese is mild, milky, sweet. Aromas also diverge. Camembert Cheese leans buttery, rich, and Casatella Trevigiana Cheese is closer to mild.

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 Casatella Trevigiana Cheese made of?

Casatella Trevigiana Cheese is made from cow milk (pasteurized), using liquid or powdered bovi rennet. It's typically aged fresh. It originates in Italy.

Which should I choose, Camembert Cheese or Casatella Trevigiana Cheese?

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