Camembert Cheese vs Chabichou du Poitou Cheese

Q: Is Camembert Cheese the same as Chabichou du Poitou Cheese?

No. Camembert Cheese and Chabichou du Poitou Cheese are distinct cheeses. See the side-by-side table for the specific differences in milk type, texture, and aging.

Q: Can I substitute Camembert Cheese for Chabichou du Poitou Cheese?

In most recipes you can swap Camembert Cheese for Chabichou du Poitou Cheese, though the result will shift in richness and milk character.

Q: Which should I choose, Camembert Cheese or Chabichou du Poitou 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

Chabichou du Poitou Cheese

Camembert Cheese is a soft, artisan cow-milk cheese from France, while Chabichou du Poitou Cheese is soft, creamy to brittle and made from goat 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 Chabichou du Poitou Cheese?

Chabichou du Poitou is a goat cheese from the north of Nouvelle-Aquitaine in France, shaped like a small cylinder called a bonde. It is aged 10 to 20 days and is the only soft-ripened goat cheese that PDO rules allow to be made with pasteurized milk.

What's the Difference Between Camembert Cheese and Chabichou du Poitou Cheese?

Milk type: Camembert Cheese (cow's milk), Chabichou du Poitou Cheese (goat's milk)
Milk treatment: Camembert Cheese (unpasteurized for AOC Camembert de Normandie, pasteurized for most other versions), Chabichou du Poitou Cheese (unpasteurized or whole)
Texture: Camembert Cheese (soft, artisan), Chabichou du Poitou Cheese (Soft, creamy to brittle)
Rind: Camembert Cheese (Bloomy), Chabichou du Poitou Cheese (White with blue-gray patches)
Aging: Camembert Cheese (minimum 3 weeks), Chabichou du Poitou Cheese (At least 10 days)
Taste: Camembert Cheese (slightly sour, stronger than brie), Chabichou du Poitou Cheese (Slightly salty)

Side-by-Side Comparison

	Camembert Cheese	Chabichou du Poitou Cheese
Country of Origin	France	France
Specific Origin	Camembert, Normandy, Northwest France	Haut Poitou
Milk Type	Cow's milk	Goat's milk
Milk Treatment	Unpasteurized for AOC Camembert de Normandie, pasteurized for most other versions	Unpasteurized or whole
Texture	Soft, artisan	Soft, creamy to brittle
Rind	Bloomy	White with blue-gray patches
Aging	Minimum 3 weeks	At least 10 days
Taste	Slightly sour, stronger than brie	Slightly salty

Taste Comparison: Does Camembert Cheese Taste Like Chabichou du Poitou Cheese?

Camembert Cheese reads as slightly sour, stronger than brie, while Chabichou du Poitou Cheese brings slightly salty character. On the nose, Camembert Cheese offers buttery, rich, contrasted with Chabichou du Poitou Cheese's goaty. More specifically, Camembert Cheese shows slightly sour, sometimes chalky, stronger than brie of the same ripening time; ammonia when overripe, while Chabichou du Poitou Cheese leans toward white rind, occasional blue-gray patches, embodies poitevin terroir's taste, creamy to strong flavor with aging. Aging plays into this as well. Camembert Cheese at minimum 3 weeks develops a different profile than Chabichou du Poitou Cheese at at least 10 days.

Can You Substitute Camembert Cheese for Chabichou du Poitou Cheese?

Camembert Cheese can stand in for Chabichou du Poitou Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect soft, artisan bite and body where the recipe calls for soft, creamy to brittle. Flavor-wise, Camembert Cheese reads as slightly sour, stronger than brie while Chabichou du Poitou Cheese brings slightly salty notes.

Which Is Better, Camembert Cheese or Chabichou du Poitou 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, creamy to brittle profile, Chabichou du Poitou Cheese is the better fit. Flavor-wise, Camembert Cheese suits recipes that want slightly sour, stronger than brie notes, while Chabichou du Poitou Cheese fits dishes calling for slightly salty.

Which is your favorite?

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Frequently Asked Questions

Is Camembert Cheese the same as Chabichou du Poitou Cheese?

No, they're distinct cheeses. Camembert Cheese is made from cow milk; Chabichou du Poitou Cheese uses goat. Aging also differs: Camembert Cheese is typically aged minimum 3 weeks, Chabichou du Poitou Cheese at least 10 days.

Is Camembert Cheese similar to Chabichou du Poitou Cheese?

Not closely. They use different milk bases and have distinct profiles.

Can I substitute Camembert Cheese for Chabichou du Poitou Cheese?

You can, but expect a shift in richness and milk character.

Does Camembert Cheese taste like Chabichou du Poitou Cheese?

Camembert Cheese reads as slightly sour, stronger than brie, while Chabichou du Poitou Cheese is slightly salty. Aromas also diverge. Camembert Cheese leans buttery, rich, and Chabichou du Poitou Cheese is closer to goaty.

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 Chabichou du Poitou Cheese made of?

Chabichou du Poitou Cheese is made from goat milk (unpasteurized or whole). It's typically aged at least 10 days. It originates in France.

Which should I choose, Camembert Cheese or Chabichou du Poitou Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Camembert Cheese is soft, artisan, while Chabichou du Poitou Cheese is soft, creamy to brittle.