Camembert Cheese vs Mâconnais Cheese

Q: Is Camembert Cheese the same as Mâconnais Cheese?

No. Camembert Cheese and Mâconnais 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 Mâconnais Cheese?

In most recipes you can swap Camembert Cheese for Mâconnais Cheese, though the result will shift in richness and milk character.

Q: Which should I choose, Camembert Cheese or Mâconnais 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

Mâconnais Cheese

Camembert Cheese is a soft, artisan cow-milk cheese from France, while Mâconnais Cheese is soft, homogenous, creamy, firm, smooth and made from goat 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 Mâconnais Cheese?

Mâconnais is a small goat's milk cheese from Burgundy, France, sometimes made with a mix of goat's and cow's milk. It is shaped like a little truncated cone and has held AOC certification since 2005.

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

Milk type: Camembert Cheese (cow's milk), Mâconnais Cheese (Goat's milk)
Milk treatment: Camembert Cheese (unpasteurized for AOC Camembert de Normandie, pasteurized for most other versions), Mâconnais Cheese (Raw)
Texture: Camembert Cheese (soft, artisan), Mâconnais Cheese (Soft, homogenous, creamy, firm, smooth)
Rind: Camembert Cheese (Bloomy), Mâconnais Cheese (Covered mainly with geotrichum; may develop blue penicillium marks)
Aging: Camembert Cheese (minimum 3 weeks), Mâconnais Cheese (Minimum ripening period results in a weight of 50 to 65 g)
Taste: Camembert Cheese (slightly sour, stronger than brie), Mâconnais Cheese (salty, tangy)

Side-by-Side Comparison

	Camembert Cheese	Mâconnais Cheese
Country of Origin	France	France
Specific Origin	Camembert, Normandy, Northwest France	Mâconnais Region, Including Specific Municipalities In The Département Du Rhône And Département De Saône Et Loire.
Milk Type	Cow's milk	Goat's milk
Milk Treatment	Unpasteurized for AOC Camembert de Normandie, pasteurized for most other versions	Raw
Texture	Soft, artisan	Soft, homogenous, creamy, firm, smooth
Rind	Bloomy	Covered mainly with geotrichum; may develop blue penicillium marks
Aging	Minimum 3 weeks	Minimum ripening period results in a weight of 50 to 65 g
Taste	Slightly sour, stronger than brie	Salty, tangy

Taste Comparison: Does Camembert Cheese Taste Like Mâconnais Cheese?

Camembert Cheese reads as slightly sour, stronger than brie, while Mâconnais Cheese brings salty, tangy character. Aging plays into this as well. Camembert Cheese at minimum 3 weeks develops a different profile than Mâconnais Cheese at minimum ripening period results in a weight of 50 to 65 g.

Can You Substitute Camembert Cheese for Mâconnais Cheese?

Camembert Cheese can stand in for Mâconnais 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 soft, homogenous, creamy, firm, smooth. Flavor-wise, Camembert Cheese reads as slightly sour, stronger than brie while Mâconnais Cheese brings salty, tangy notes.

Which Is Better, Camembert Cheese or Mâconnais 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, homogenous, creamy, firm, smooth profile, Mâconnais Cheese is the better fit. Flavor-wise, Camembert Cheese suits recipes that want slightly sour, stronger than brie notes, while Mâconnais Cheese fits dishes calling for salty, tangy.

Which is your favorite?

One click, anonymous. See what others chose.

Frequently Asked Questions

Is Camembert Cheese the same as Mâconnais Cheese?

No, they're distinct cheeses. Camembert Cheese is made from cow milk; Mâconnais Cheese uses goat. Aging also differs: Camembert Cheese is typically aged minimum 3 weeks, Mâconnais Cheese minimum ripening period results in a weight of 50 to 65 g.

Is Camembert Cheese similar to Mâconnais Cheese?

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

Can I substitute Camembert Cheese for Mâconnais Cheese?

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

Does Camembert Cheese taste like Mâconnais Cheese?

Camembert Cheese reads as slightly sour, stronger than brie, while Mâconnais Cheese is salty, tangy.

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 Mâconnais Cheese made of?

Mâconnais Cheese is made from goat milk (raw), using small amount added rennet. It's typically aged minimum ripening period results in a weight of 50 to 65 g. It originates in France.

Which should I choose, Camembert Cheese or Mâconnais Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Camembert Cheese is soft, artisan, while Mâconnais Cheese is soft, homogenous, creamy, firm, smooth.