Camembert Cheese vs Montasio Cheese
Camembert Cheese
Montasio Cheese
Camembert Cheese is a soft, artisan cow-milk cheese from France, while Montasio Cheese is elastic to crumbly and hard and made from cow milk, originating in Italy.
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 Montasio Cheese?
Montasio is a cow's milk mountain cheese from Friuli-Venezia Giulia and Veneto in northeastern Italy, made on the Montasio plateau since 1200. It is semi-hard and creamy when young, and harder after longer aging.
What's the Difference Between Camembert Cheese and Montasio Cheese?
- Origin: Camembert Cheese (France), Montasio Cheese (Italy)
- Milk treatment: Camembert Cheese (unpasteurized for AOC Camembert de Normandie, pasteurized for most other versions), Montasio Cheese (unpasteurized)
- Texture: Camembert Cheese (soft, artisan), Montasio Cheese (Elastic to crumbly and hard)
- Rind: Camembert Cheese (Bloomy), Montasio Cheese (natural)
- Aging: Camembert Cheese (minimum 3 weeks), Montasio Cheese (Fresco: 60-120 days; Mezzano: 120 days-10 months; Stagionato: 10-18 months; Stravecchio: over 18 months)
- Taste: Camembert Cheese (slightly sour, stronger than brie), Montasio Cheese (Mild, creamy, and fruity to savory, piquant, with hints of spice)
Side-by-Side Comparison
| Camembert Cheese | Montasio Cheese | |
|---|---|---|
| Country of Origin | France | Italy |
| Specific Origin | Camembert, Normandy, Northwest France | Fruili-Venezia Giulia And Parts Of Belluno, Treviso, Padua, And Venice In Veneto |
| Milk Type | Cow's milk | Cow's milk |
| Milk Treatment | Unpasteurized for AOC Camembert de Normandie, pasteurized for most other versions | Unpasteurized |
| Texture | Soft, artisan | Elastic to crumbly and hard |
| Rind | Bloomy | Natural |
| Aging | Minimum 3 weeks | Fresco: 60-120 days; Mezzano: 120 days-10 months; Stagionato: 10-18 months; Stravecchio: over 18 months |
| Taste | Slightly sour, stronger than brie | Mild, creamy, and fruity to savory, piquant, with hints of spice |
Taste Comparison: Does Camembert Cheese Taste Like Montasio Cheese?
Camembert Cheese reads as slightly sour, stronger than brie, while Montasio Cheese brings mild, creamy, and fruity to savory, piquant, with hints of spice character. On the nose, Camembert Cheese offers buttery, rich, contrasted with Montasio Cheese's aromatic, pleasant. More specifically, Camembert Cheese shows slightly sour, sometimes chalky, stronger than brie of the same ripening time; ammonia when overripe, while Montasio Cheese leans toward evolves from mild, creamy, and fruity to fuller, more savory and piquant, with hints of spice as it ages. Aging plays into this as well. Camembert Cheese at minimum 3 weeks develops a different profile than Montasio Cheese at fresco: 60-120 days; mezzano: 120 days-10 months; stagionato: 10-18 months; stravecchio: over 18 months.
Can You Substitute Camembert Cheese for Montasio Cheese?
In most recipes, Camembert Cheese and Montasio 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 elastic to crumbly and hard. Flavor-wise, Camembert Cheese reads as slightly sour, stronger than brie while Montasio Cheese brings mild, creamy, and fruity to savory, piquant, with hints of spice notes.
Which Is Better, Camembert Cheese or Montasio 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 elastic to crumbly and hard profile, Montasio Cheese is the better fit. Flavor-wise, Camembert Cheese suits recipes that want slightly sour, stronger than brie notes, while Montasio Cheese fits dishes calling for mild, creamy, and fruity to savory, piquant, with hints of spice.
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Frequently Asked Questions
Is Camembert Cheese the same as Montasio Cheese?
No, they're distinct cheeses. Camembert Cheese originates in France, while Montasio Cheese comes from Italy. Aging also differs: Camembert Cheese is typically aged minimum 3 weeks, Montasio Cheese fresco: 60-120 days; mezzano: 120 days-10 months; stagionato: 10-18 months; stravecchio: over 18 months.
Is Camembert Cheese similar to Montasio Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Camembert Cheese for Montasio Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Camembert Cheese taste like Montasio Cheese?
Camembert Cheese reads as slightly sour, stronger than brie, while Montasio Cheese is mild, creamy, and fruity to savory, piquant, with hints of spice. Aromas also diverge. Camembert Cheese leans buttery, rich, and Montasio Cheese is closer to aromatic, pleasant.
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 Montasio Cheese made of?
Montasio Cheese is made from cow milk (unpasteurized), using animal rennet. It's typically aged fresco: 60-120 days; mezzano: 120 days-10 months; stagionato: 10-18 months; stravecchio: over 18 months. It originates in Italy.
Which should I choose, Camembert Cheese or Montasio Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Camembert Cheese is soft, artisan, while Montasio Cheese is elastic to crumbly and hard.