Camembert Cheese vs Mont d'Or / Vacherin du Haut-Doubs Cheese

Q: Is Camembert Cheese the same as Mont d'Or / Vacherin du Haut-Doubs Cheese?

No. Camembert Cheese and Mont d'Or / Vacherin du Haut-Doubs 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 Mont d'Or / Vacherin du Haut-Doubs Cheese?

In most recipes you can swap Camembert Cheese for Mont d'Or / Vacherin du Haut-Doubs Cheese, though the result will shift in bite and mouthfeel.

Q: Does Camembert Cheese taste like Mont d'Or / Vacherin du Haut-Doubs Cheese?

They have distinct flavor profiles. See the side-by-side table above for details.

Q: Which should I choose, Camembert Cheese or Mont d'Or / Vacherin du Haut-Doubs 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 Mont d'Or / Vacherin du Haut-Doubs Cheese is soft, slightly pressed paste and made from cow milk.

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 Mont d'Or / Vacherin du Haut-Doubs Cheese?

Mont d'Or, also known as Vacherin du Haut-Doubs, is a soft cheese made from raw cow's milk. It originates from the Haut Doubs region in France, near the Swiss border. The cheese has a slightly pressed paste and a washed rind with a downy coating. It is traditionally encircled by a strip of spruce bark and packaged in a spruce wood box. Mont d'Or has a fat content of 45% and is produced seasonally from August 15 to March

What's the Difference Between Camembert Cheese and Mont d'Or / Vacherin du Haut-Doubs Cheese?

Milk treatment: Camembert Cheese (unpasteurized for AOC Camembert de Normandie, pasteurized for most other versions), Mont d'Or / Vacherin du Haut-Doubs Cheese (Raw)
Texture: Camembert Cheese (soft, artisan), Mont d'Or / Vacherin du Haut-Doubs Cheese (Soft, slightly pressed paste)
Rind: Camembert Cheese (Bloomy), Mont d'Or / Vacherin du Haut-Doubs Cheese (Washed and given a downy coating)
Aging: Camembert Cheese (minimum 3 weeks), Mont d'Or / Vacherin du Haut-Doubs Cheese (At least three months)

Side-by-Side Comparison

	Camembert Cheese	Mont d'Or / Vacherin du Haut-Doubs Cheese
Country of Origin	France	—
Specific Origin	Camembert, Normandy, Northwest France	Haut Doubs, Alongside The Swiss Border, Mont D'Or Massif, Source Of The River Doubs
Milk Type	Cow's milk	Cow's milk
Milk Treatment	Unpasteurized for AOC Camembert de Normandie, pasteurized for most other versions	Raw
Texture	Soft, artisan	Soft, slightly pressed paste
Rind	Bloomy	Washed and given a downy coating
Aging	Minimum 3 weeks	At least three months
Taste	Slightly sour, stronger than brie	—

Taste Comparison: Does Camembert Cheese Taste Like Mont d'Or / Vacherin du Haut-Doubs Cheese?

Their flavor profiles are distinct. Aging plays into this as well. Camembert Cheese at minimum 3 weeks develops a different profile than Mont d'Or / Vacherin du Haut-Doubs Cheese at at least three months.

Can You Substitute Camembert Cheese for Mont d'Or / Vacherin du Haut-Doubs Cheese?

In most recipes, Camembert Cheese and Mont d'Or / Vacherin du Haut-Doubs 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, slightly pressed paste.

Which Is Better, Camembert Cheese or Mont d'Or / Vacherin du Haut-Doubs 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, slightly pressed paste profile, Mont d'Or / Vacherin du Haut-Doubs Cheese is the better fit.

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Frequently Asked Questions

Is Camembert Cheese the same as Mont d'Or / Vacherin du Haut-Doubs Cheese?

No, they're distinct cheeses. Aging also differs: Camembert Cheese is typically aged minimum 3 weeks, Mont d'Or / Vacherin du Haut-Doubs Cheese at least three months.

Is Camembert Cheese similar to Mont d'Or / Vacherin du Haut-Doubs Cheese?

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

Can I substitute Camembert Cheese for Mont d'Or / Vacherin du Haut-Doubs Cheese?

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

Does Camembert Cheese taste like Mont d'Or / Vacherin du Haut-Doubs Cheese?

They have distinct flavor profiles. The taste row in the table above is the best direct comparison.

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 Mont d'Or / Vacherin du Haut-Doubs Cheese made of?

Mont d'Or / Vacherin du Haut-Doubs Cheese is made from cow milk (raw), using yes rennet. It's typically aged at least three months.

Which should I choose, Camembert Cheese or Mont d'Or / Vacherin du Haut-Doubs Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Camembert Cheese is soft, artisan, while Mont d'Or / Vacherin du Haut-Doubs Cheese is soft, slightly pressed paste.