Camembert Cheese vs Grand Vatel Cheese
Camembert Cheese is a soft, artisan cow-milk cheese from France, while Grand Vatel Cheese is soft, soft-ripened and made from cow 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 Grand Vatel Cheese?
Grand Vatel is a triple-cream cow's milk cheese with a bloomy rind, eaten young and fresh. It tastes of fresh cream and butter, lightly salted, and picks up mushroom and hazelnut notes once it has been aged.
What's the Difference Between Camembert Cheese and Grand Vatel Cheese?
- Milk treatment: Camembert Cheese (unpasteurized for AOC Camembert de Normandie, pasteurized for most other versions), Grand Vatel Cheese (pasteurized)
- Texture: Camembert Cheese (soft, artisan), Grand Vatel Cheese (soft, soft-ripened)
- Rind: Camembert Cheese (Bloomy), Grand Vatel Cheese (bloomy)
- Aging: Camembert Cheese (minimum 3 weeks), Grand Vatel Cheese (eaten young and fresh)
- Taste: Camembert Cheese (slightly sour, stronger than brie), Grand Vatel Cheese (buttery, citrusy, nutty, salty)
Side-by-Side Comparison
| Camembert Cheese | Grand Vatel Cheese | |
|---|---|---|
| Country of Origin | France | France |
| Specific Origin | Camembert, Normandy, Northwest France | Val-De-Marne |
| 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, soft-ripened |
| Rind | Bloomy | Bloomy |
| Aging | Minimum 3 weeks | Eaten young and fresh |
| Taste | Slightly sour, stronger than brie | Buttery, citrusy, nutty, salty |
Taste Comparison: Does Camembert Cheese Taste Like Grand Vatel Cheese?
Camembert Cheese reads as slightly sour, stronger than brie, while Grand Vatel Cheese brings buttery, citrusy, nutty, salty character. On the nose, Camembert Cheese offers buttery, rich, contrasted with Grand Vatel Cheese's earthy. More specifically, Camembert Cheese shows slightly sour, sometimes chalky, stronger than brie of the same ripening time; ammonia when overripe, while Grand Vatel Cheese leans toward fresh cream and butter, lightly acidic and salty, with fruit and hazelnut when aged. Aging plays into this as well. Camembert Cheese at minimum 3 weeks develops a different profile than Grand Vatel Cheese at eaten young and fresh.
Can You Substitute Camembert Cheese for Grand Vatel Cheese?
In most recipes, Camembert Cheese and Grand Vatel 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, soft-ripened. Flavor-wise, Camembert Cheese reads as slightly sour, stronger than brie while Grand Vatel Cheese brings buttery, citrusy, nutty, salty notes.
Which Is Better, Camembert Cheese or Grand Vatel 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, soft-ripened profile, Grand Vatel Cheese is the better fit. Flavor-wise, Camembert Cheese suits recipes that want slightly sour, stronger than brie notes, while Grand Vatel Cheese fits dishes calling for buttery, citrusy, nutty, salty.
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Frequently Asked Questions
Is Camembert Cheese the same as Grand Vatel Cheese?
No, they're distinct cheeses. Aging also differs: Camembert Cheese is typically aged minimum 3 weeks, Grand Vatel Cheese eaten young and fresh.
Is Camembert Cheese similar to Grand Vatel Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Camembert Cheese for Grand Vatel Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Camembert Cheese taste like Grand Vatel Cheese?
Camembert Cheese reads as slightly sour, stronger than brie, while Grand Vatel Cheese is buttery, citrusy, nutty, salty. Aromas also diverge. Camembert Cheese leans buttery, rich, and Grand Vatel Cheese is closer to earthy.
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 Grand Vatel Cheese made of?
Grand Vatel Cheese is made from cow milk (pasteurized), using animal rennet. It's typically aged eaten young and fresh. It originates in France.
Which should I choose, Camembert Cheese or Grand Vatel Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Camembert Cheese is soft, artisan, while Grand Vatel Cheese is soft, soft-ripened.