Camembert Cheese vs Leicester Cheese

Camembert Cheese is a soft, artisan cow-milk cheese from France, while Leicester Cheese is firm, dry, crumbly and made from cow milk, originating in 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 Leicester Cheese?

Red Leicester is a crumbly cow's milk cheese from Leicestershire, England, close to Cheddar and coloured orange with annatto. Young wheels taste very mild and slightly sweet; after about six months the cheese picks up a tang.

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

• Origin: Camembert Cheese (France), Leicester Cheese (United Kingdom)
• Texture: Camembert Cheese (soft, artisan), Leicester Cheese (firm, dry, crumbly)
• Rind: Camembert Cheese (Bloomy), Leicester Cheese (reddish-orange with a powdery mould)
• Aging: Camembert Cheese (minimum 3 weeks), Leicester Cheese (6 to 12 months)
• Taste: Camembert Cheese (slightly sour, stronger than brie), Leicester Cheese (slightly sweet, mellow, nutty)

Side-by-Side Comparison

Taste Comparison: Does Camembert Cheese Taste Like Leicester Cheese?

Camembert Cheese reads as slightly sour, stronger than brie, while Leicester Cheese brings slightly sweet, mellow, nutty character. More specifically, Camembert Cheese shows slightly sour, sometimes chalky, stronger than brie of the same ripening time; ammonia when overripe, while Leicester Cheese leans toward very mild when young, tangier after six months. Aging plays into this as well. Camembert Cheese at minimum 3 weeks develops a different profile than Leicester Cheese at 6 to 12 months.

Can You Substitute Camembert Cheese for Leicester Cheese?

In most recipes, Camembert Cheese and Leicester 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, dry, crumbly. Flavor-wise, Camembert Cheese reads as slightly sour, stronger than brie while Leicester Cheese brings slightly sweet, mellow, nutty notes.

Which Is Better, Camembert Cheese or Leicester 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, dry, crumbly profile, Leicester Cheese is the better fit. Flavor-wise, Camembert Cheese suits recipes that want slightly sour, stronger than brie notes, while Leicester Cheese fits dishes calling for slightly sweet, mellow, nutty.

Frequently Asked Questions

Is Camembert Cheese the same as Leicester Cheese?

No, they're distinct cheeses. Camembert Cheese originates in France, while Leicester Cheese comes from United Kingdom. Aging also differs: Camembert Cheese is typically aged minimum 3 weeks, Leicester Cheese 6 to 12 months.

Is Camembert Cheese similar to Leicester Cheese?

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

Can I substitute Camembert Cheese for Leicester Cheese?

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

Does Camembert Cheese taste like Leicester Cheese?

Camembert Cheese reads as slightly sour, stronger than brie, while Leicester Cheese is slightly sweet, mellow, nutty.

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 Leicester Cheese made of?

Leicester Cheese is made from cow milk. It's typically aged 6 to 12 months. It originates in United Kingdom.

Which should I choose, Camembert Cheese or Leicester Cheese?

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