Camembert Cheese vs Dorset Blue Cheese

Camembert Cheese is a soft, artisan cow-milk cheese from France, while Dorset Blue Cheese is firm 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 Dorset Blue Cheese?

Dorset Blue is an English cow's milk blue cheese protected by a European designation of origin. Also sold as Dorset Blue Vinney, it is known for moderate blue veining and a piquant flavor that stops short of being strong.

What's the Difference Between Camembert Cheese and Dorset Blue Cheese?

• Milk treatment: Camembert Cheese (unpasteurized for AOC Camembert de Normandie, pasteurized for most other versions), Dorset Blue Cheese (Skimmed)
• Texture: Camembert Cheese (soft, artisan), Dorset Blue Cheese (Firm)
• Rind: Camembert Cheese (Bloomy), Dorset Blue Cheese (Rough, dry brown mold coating)
• Aging: Camembert Cheese (minimum 3 weeks), Dorset Blue Cheese (12 to 20 weeks)
• Taste: Camembert Cheese (slightly sour, stronger than brie), Dorset Blue Cheese (Piquant, peppery, mild to strong)

Side-by-Side Comparison

Taste Comparison: Does Camembert Cheese Taste Like Dorset Blue Cheese?

Camembert Cheese reads as slightly sour, stronger than brie, while Dorset Blue Cheese brings piquant, peppery, mild to strong character. More specifically, Camembert Cheese shows slightly sour, sometimes chalky, stronger than brie of the same ripening time; ammonia when overripe, while Dorset Blue Cheese leans toward piquant like other blue cheeses, not excessively strong. Aging plays into this as well. Camembert Cheese at minimum 3 weeks develops a different profile than Dorset Blue Cheese at 12 to 20 weeks.

Can You Substitute Camembert Cheese for Dorset Blue Cheese?

In most recipes, Camembert Cheese and Dorset Blue 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 firm. Flavor-wise, Camembert Cheese reads as slightly sour, stronger than brie while Dorset Blue Cheese brings piquant, peppery, mild to strong notes.

Which Is Better, Camembert Cheese or Dorset Blue 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 firm profile, Dorset Blue Cheese is the better fit. Flavor-wise, Camembert Cheese suits recipes that want slightly sour, stronger than brie notes, while Dorset Blue Cheese fits dishes calling for piquant, peppery, mild to strong.

Frequently Asked Questions

Is Camembert Cheese the same as Dorset Blue Cheese?

No, they're distinct cheeses. Aging also differs: Camembert Cheese is typically aged minimum 3 weeks, Dorset Blue Cheese 12 to 20 weeks.

Is Camembert Cheese similar to Dorset Blue Cheese?

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

Can I substitute Camembert Cheese for Dorset Blue Cheese?

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

Does Camembert Cheese taste like Dorset Blue Cheese?

Camembert Cheese reads as slightly sour, stronger than brie, while Dorset Blue Cheese is piquant, peppery, mild to strong.

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 Dorset Blue Cheese made of?

Dorset Blue Cheese is made from cow milk (skimmed). It's typically aged 12 to 20 weeks.

Which should I choose, Camembert Cheese or Dorset Blue Cheese?

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