Camembert Cheese vs Laruns Cheese

Camembert Cheese is a soft, artisan cow-milk cheese from France, while Laruns Cheese is soft, artisan and made from sheep 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 Laruns Cheese?

Laruns is a French cheese originating from the region of Laruns. Made from unpasteurized sheep's milk, it is known for its soft, artisan texture. The flavor profile is a balanced mix of acidic, mild, nutty, salty, and sweet notes, making it a versatile choice for various pairings. It has a mild aroma that complements its straw-colored appearance. The cheese is wrapped in a natural rind, adding to its rustic appeal. Laruns is a prime example of traditional sheep's milk cheese, offering a gentle yet flavorful tasting experience.

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

• Milk type: Camembert Cheese (cow's milk), Laruns Cheese (sheep's milk)
• Milk treatment: Camembert Cheese (unpasteurized for AOC Camembert de Normandie, pasteurized for most other versions), Laruns Cheese (unpasteurized)
• Rind: Camembert Cheese (Bloomy), Laruns Cheese (natural)
• Taste: Camembert Cheese (slightly sour, stronger than brie), Laruns Cheese (acidic, mild, nutty, salty, sweet)

Side-by-Side Comparison

Taste Comparison: Does Camembert Cheese Taste Like Laruns Cheese?

Camembert Cheese reads as slightly sour, stronger than brie, while Laruns Cheese brings acidic, mild, nutty, salty, sweet character. On the nose, Camembert Cheese offers buttery, rich, contrasted with Laruns Cheese's mild.

Can You Substitute Camembert Cheese for Laruns Cheese?

Camembert Cheese can stand in for Laruns Cheese in many dishes, but the switch will shift the overall character of the recipe. Flavor-wise, Camembert Cheese reads as slightly sour, stronger than brie while Laruns Cheese brings acidic, mild, nutty, salty, sweet notes.

Which Is Better, Camembert Cheese or Laruns Cheese?

There's no single winner. It depends on your recipe and the profile you want. Flavor-wise, Camembert Cheese suits recipes that want slightly sour, stronger than brie notes, while Laruns Cheese fits dishes calling for acidic, mild, nutty, salty, sweet.

Frequently Asked Questions

Is Camembert Cheese the same as Laruns Cheese?

No, they're distinct cheeses. Camembert Cheese is made from cow milk; Laruns Cheese uses sheep.

Is Camembert Cheese similar to Laruns Cheese?

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

Can I substitute Camembert Cheese for Laruns Cheese?

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

Does Camembert Cheese taste like Laruns Cheese?

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

Laruns Cheese is made from sheep milk (unpasteurized). It originates in France.

Which should I choose, Camembert Cheese or Laruns Cheese?

It depends on the dish. The table above is the fastest way to decide based on your recipe.