Camembert Cheese vs Gouda Holland Cheese

Q: Is Camembert Cheese the same as Gouda Holland Cheese?

No. Camembert Cheese and Gouda Holland 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 Gouda Holland Cheese?

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

Q: Which should I choose, Camembert Cheese or Gouda Holland 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 Gouda Holland Cheese is slightly soft to pliable at four weeks, firmer with age.

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 Gouda Holland Cheese?

Gouda Holland is a semi-hard cheese made in the Netherlands. It is a full-fat cheese with a fat content ranging from 48% to 52% in dry matter. The cheese is made from cows' milk sourced from Dutch dairy farms and is naturally matured in Dutch maturing rooms. Gouda Holland is shaped like a flattened cylinder, block, or loaf, and weighs between

What's the Difference Between Camembert Cheese and Gouda Holland Cheese?

Milk type: Camembert Cheese (cow's milk), Gouda Holland Cheese (Cows' milk)
Milk treatment: Camembert Cheese (unpasteurized for AOC Camembert de Normandie, pasteurized for most other versions), Gouda Holland Cheese (Pasteurised)
Texture: Camembert Cheese (soft, artisan), Gouda Holland Cheese (Slightly soft to pliable at four weeks, firmer with age)
Rind: Camembert Cheese (Bloomy), Gouda Holland Cheese (Firm, smooth, dry, clean, no fungal flora)
Aging: Camembert Cheese (minimum 3 weeks), Gouda Holland Cheese (Minimum 28 days to more than a year)
Taste: Camembert Cheese (slightly sour, stronger than brie), Gouda Holland Cheese (Aromatic, pleasant, mild to strong)

Side-by-Side Comparison

	Camembert Cheese	Gouda Holland Cheese
Country of Origin	France	—
Specific Origin	Camembert, Normandy, Northwest France	—
Milk Type	Cow's milk	Cows' milk
Milk Treatment	Unpasteurized for AOC Camembert de Normandie, pasteurized for most other versions	Pasteurised
Texture	Soft, artisan	Slightly soft to pliable at four weeks, firmer with age
Rind	Bloomy	Firm, smooth, dry, clean, no fungal flora
Aging	Minimum 3 weeks	Minimum 28 days to more than a year
Taste	Slightly sour, stronger than brie	Aromatic, pleasant, mild to strong

Taste Comparison: Does Camembert Cheese Taste Like Gouda Holland Cheese?

Camembert Cheese reads as slightly sour, stronger than brie, while Gouda Holland Cheese brings aromatic, pleasant, 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 Gouda Holland Cheese leans toward cumin may be added. Aging plays into this as well. Camembert Cheese at minimum 3 weeks develops a different profile than Gouda Holland Cheese at minimum 28 days to more than a year.

Can You Substitute Camembert Cheese for Gouda Holland Cheese?

Camembert Cheese can stand in for Gouda Holland 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 slightly soft to pliable at four weeks, firmer with age. Flavor-wise, Camembert Cheese reads as slightly sour, stronger than brie while Gouda Holland Cheese brings aromatic, pleasant, mild to strong notes.

Which Is Better, Camembert Cheese or Gouda Holland 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 slightly soft to pliable at four weeks, firmer with age profile, Gouda Holland Cheese is the better fit. Flavor-wise, Camembert Cheese suits recipes that want slightly sour, stronger than brie notes, while Gouda Holland Cheese fits dishes calling for aromatic, pleasant, mild to strong.

Which is your favorite?

One click, anonymous. See what others chose.

Frequently Asked Questions

Is Camembert Cheese the same as Gouda Holland Cheese?

No, they're distinct cheeses. Aging also differs: Camembert Cheese is typically aged minimum 3 weeks, Gouda Holland Cheese minimum 28 days to more than a year.

Is Camembert Cheese similar to Gouda Holland Cheese?

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

Can I substitute Camembert Cheese for Gouda Holland Cheese?

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

Does Camembert Cheese taste like Gouda Holland Cheese?

Camembert Cheese reads as slightly sour, stronger than brie, while Gouda Holland Cheese is aromatic, pleasant, 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 Gouda Holland Cheese made of?

Gouda Holland Cheese is made from milk (pasteurised), using calf's abomasum, bovine peptides, or microbial origin (not genetically modified) rennet. It's typically aged minimum 28 days to more than a year.

Which should I choose, Camembert Cheese or Gouda Holland Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Camembert Cheese is soft, artisan, while Gouda Holland Cheese is slightly soft to pliable at four weeks, firmer with age.