Camembert Cheese vs Derby Cheese

Camembert Cheese is a soft, artisan cow-milk cheese from France, while Derby Cheese is semi-firm, artisan and made from cow milk, originating in England and United Kingdom.

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 Derby Cheese?

Derby is a mild, semi-firm cow's milk cheese from Derbyshire, England, with a smooth, mellow texture and a buttery flavour. It sits close to Cheddar in taste but stays softer, and its best known version is the sage-flecked Sage Derby.

What's the Difference Between Camembert Cheese and Derby Cheese?

• Origin: Camembert Cheese (France), Derby Cheese (England and United Kingdom)
• Texture: Camembert Cheese (soft, artisan), Derby Cheese (semi-firm, artisan)
• Rind: Camembert Cheese (Bloomy), Derby Cheese (natural or waxed)
• Aging: Camembert Cheese (minimum 3 weeks), Derby Cheese (1 to 6 months)
• Taste: Camembert Cheese (slightly sour, stronger than brie), Derby Cheese (buttery, mild, sweet)

Side-by-Side Comparison

Taste Comparison: Does Camembert Cheese Taste Like Derby Cheese?

Camembert Cheese reads as slightly sour, stronger than brie, while Derby Cheese brings buttery, mild, sweet character. On the nose, Camembert Cheese offers buttery, rich, contrasted with Derby Cheese's mild. More specifically, Camembert Cheese shows slightly sour, sometimes chalky, stronger than brie of the same ripening time; ammonia when overripe, while Derby Cheese leans toward springy and mild when young, turning firmer and subtly sweet with age. Aging plays into this as well. Camembert Cheese at minimum 3 weeks develops a different profile than Derby Cheese at 1 to 6 months.

Can You Substitute Camembert Cheese for Derby Cheese?

In most recipes, Camembert Cheese and Derby 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 semi-firm, artisan. Flavor-wise, Camembert Cheese reads as slightly sour, stronger than brie while Derby Cheese brings buttery, mild, sweet notes.

Which Is Better, Camembert Cheese or Derby 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 semi-firm, artisan profile, Derby Cheese is the better fit. Flavor-wise, Camembert Cheese suits recipes that want slightly sour, stronger than brie notes, while Derby Cheese fits dishes calling for buttery, mild, sweet.

Frequently Asked Questions

Is Camembert Cheese the same as Derby Cheese?

No, they're distinct cheeses. Camembert Cheese originates in France, while Derby Cheese comes from England and United Kingdom. Aging also differs: Camembert Cheese is typically aged minimum 3 weeks, Derby Cheese 1 to 6 months.

Is Camembert Cheese similar to Derby Cheese?

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

Can I substitute Camembert Cheese for Derby Cheese?

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

Does Camembert Cheese taste like Derby Cheese?

Camembert Cheese reads as slightly sour, stronger than brie, while Derby Cheese is buttery, mild, sweet. Aromas also diverge. Camembert Cheese leans buttery, rich, and Derby 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 Derby Cheese made of?

Derby Cheese is made from cow milk. It's typically aged 1 to 6 months. It originates in England and United Kingdom.

Which should I choose, Camembert Cheese or Derby Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Camembert Cheese is soft, artisan, while Derby Cheese is semi-firm, artisan.