Camembert Cheese vs Mozzarella Cheese

Q: Is Camembert Cheese the same as Mozzarella Cheese?

No. Camembert Cheese and Mozzarella Cheese are distinct cheeses from France and Italy respectively. See the side-by-side table for the specific differences in milk type, texture, and aging.

Q: Can I substitute Camembert Cheese for Mozzarella Cheese?

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

Q: Which should I choose, Camembert Cheese or Mozzarella 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

Mozzarella Cheese

Camembert Cheese is a soft, artisan cow-milk cheese from France, while Mozzarella Cheese is soft, creamy and made from cow, goat, sheep, or buffalo 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 Mozzarella Cheese?

Mozzarella is a semi-soft, non-aged cheese from southern Italy, made by stretching and kneading the curd. Cow's milk versions are called fior di latte, buffalo milk versions mozzarella di bufala, and it tops most pizza.

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

Origin: Camembert Cheese (France), Mozzarella Cheese (Italy)
Milk type: Camembert Cheese (cow's milk), Mozzarella Cheese (cow's, goat's, sheep's or water buffalo's milk)
Milk treatment: Camembert Cheese (unpasteurized for AOC Camembert de Normandie, pasteurized for most other versions), Mozzarella Cheese (Pasteurized)
Texture: Camembert Cheese (soft, artisan), Mozzarella Cheese (Soft, creamy)
Rind: Camembert Cheese (Bloomy), Mozzarella Cheese (None)
Aging: Camembert Cheese (minimum 3 weeks), Mozzarella Cheese (Eaten fresh)
Taste: Camembert Cheese (slightly sour, stronger than brie), Mozzarella Cheese (Mild, milky)

Side-by-Side Comparison

	Camembert Cheese	Mozzarella Cheese
Country of Origin	France	Italy
Specific Origin	Camembert, Normandy, Northwest France	Southern Italy
Milk Type	Cow's milk	Cow's, goat's, sheep's or water buffalo's milk
Milk Treatment	Unpasteurized for AOC Camembert de Normandie, pasteurized for most other versions	Pasteurized
Texture	Soft, artisan	Soft, creamy
Rind	Bloomy	None
Aging	Minimum 3 weeks	Eaten fresh
Taste	Slightly sour, stronger than brie	Mild, milky

Pairing Comparison

What works with each cheese: wines, foods, breads and more.

	Camembert Cheese	Mozzarella Cheese
Pairs well with	Beaujolais, Bordeaux, Burgundy Red, Gamay, Grüner Veltliner, Hard Cider, Viognier, Cabernet Franc, Cava, Champagne, Crackers, Fig Jam and more	Avocado, Chicken, Green Tea, Olives, Pesto, Pinot Grigio, Pinot Gris, Prosciutto, Sauvignon Blanc, Shrimp, Tomatoes, Tuna and more

Taste Comparison: Does Camembert Cheese Taste Like Mozzarella Cheese?

Camembert Cheese reads as slightly sour, stronger than brie, while Mozzarella Cheese brings mild, milky character. On the nose, Camembert Cheese offers buttery, rich, contrasted with Mozzarella Cheese's mild. More specifically, Camembert Cheese shows slightly sour, sometimes chalky, stronger than brie of the same ripening time; ammonia when overripe, while Mozzarella Cheese leans toward made globally; often used in pizza and italian dishes; cow's milk versions are most common.. Aging plays into this as well. Camembert Cheese at minimum 3 weeks develops a different profile than Mozzarella Cheese at eaten fresh.

Can You Substitute Camembert Cheese for Mozzarella Cheese?

Camembert Cheese can stand in for Mozzarella 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, creamy. Flavor-wise, Camembert Cheese reads as slightly sour, stronger than brie while Mozzarella Cheese brings mild, milky notes.

Which Is Better, Camembert Cheese or Mozzarella 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, creamy profile, Mozzarella Cheese is the better fit. Flavor-wise, Camembert Cheese suits recipes that want slightly sour, stronger than brie notes, while Mozzarella Cheese fits dishes calling for mild, milky.

Which is your favorite?

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Frequently Asked Questions

Is Camembert Cheese the same as Mozzarella Cheese?

No, they're distinct cheeses. Camembert Cheese originates in France, while Mozzarella Cheese comes from Italy. Camembert Cheese is made from cow milk; Mozzarella Cheese uses cow, goat, sheep, or buffalo. Aging also differs: Camembert Cheese is typically aged minimum 3 weeks, Mozzarella Cheese eaten fresh.

Is Camembert Cheese similar to Mozzarella Cheese?

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

Can I substitute Camembert Cheese for Mozzarella Cheese?

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

Does Camembert Cheese taste like Mozzarella Cheese?

Camembert Cheese reads as slightly sour, stronger than brie, while Mozzarella Cheese is mild, milky. Aromas also diverge. Camembert Cheese leans buttery, rich, and Mozzarella 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 Mozzarella Cheese made of?

Mozzarella Cheese is made from cow, goat, sheep, or buffalo milk (pasteurized), using calf's or microbial rennet. It's typically aged eaten fresh. It originates in Italy.

Which should I choose, Camembert Cheese or Mozzarella Cheese?

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