Camembert Cheese vs Naboulsi Cheese

Camembert Cheese is a soft, artisan cow-milk cheese from France, while Naboulsi Cheese is semi-hard, brined and made from goat or sheep milk, originating in Middle East and Palestine.

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 Naboulsi Cheese?

Nabulsi is a Palestinian white brined cheese named for Nablus, made mostly from sheep's milk and flavored with mahleb and mastic in the brine. It comes in white rectangular blocks that turn soft and stretchy when heated, which is why it fills knafeh.

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

• Origin: Camembert Cheese (France), Naboulsi Cheese (Middle East and Palestine)
• Milk type: Camembert Cheese (cow's milk), Naboulsi Cheese (goat's or sheep's milk)
• Milk treatment: Camembert Cheese (unpasteurized for AOC Camembert de Normandie, pasteurized for most other versions), Naboulsi Cheese (pasteurized)
• Texture: Camembert Cheese (soft, artisan), Naboulsi Cheese (semi-hard, brined)
• Rind: Camembert Cheese (Bloomy), Naboulsi Cheese (natural)
• Taste: Camembert Cheese (slightly sour, stronger than brie), Naboulsi Cheese (salty)

Side-by-Side Comparison

Taste Comparison: Does Camembert Cheese Taste Like Naboulsi Cheese?

Camembert Cheese reads as slightly sour, stronger than brie, while Naboulsi Cheese brings salty character. On the nose, Camembert Cheese offers buttery, rich, contrasted with Naboulsi Cheese's fresh.

Can You Substitute Camembert Cheese for Naboulsi Cheese?

Camembert Cheese can stand in for Naboulsi 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 semi-hard, brined. Flavor-wise, Camembert Cheese reads as slightly sour, stronger than brie while Naboulsi Cheese brings salty notes.

Which Is Better, Camembert Cheese or Naboulsi 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 semi-hard, brined profile, Naboulsi Cheese is the better fit. Flavor-wise, Camembert Cheese suits recipes that want slightly sour, stronger than brie notes, while Naboulsi Cheese fits dishes calling for salty.

Frequently Asked Questions

Is Camembert Cheese the same as Naboulsi Cheese?

No, they're distinct cheeses. Camembert Cheese originates in France, while Naboulsi Cheese comes from Middle East and Palestine. Camembert Cheese is made from cow milk; Naboulsi Cheese uses goat or sheep.

Is Camembert Cheese similar to Naboulsi Cheese?

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

Can I substitute Camembert Cheese for Naboulsi Cheese?

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

Does Camembert Cheese taste like Naboulsi Cheese?

Camembert Cheese reads as slightly sour, stronger than brie, while Naboulsi Cheese is salty. Aromas also diverge. Camembert Cheese leans buttery, rich, and Naboulsi Cheese is closer to fresh.

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 Naboulsi Cheese made of?

Naboulsi Cheese is made from goat or sheep milk (pasteurized). It originates in Middle East and Palestine.

Which should I choose, Camembert Cheese or Naboulsi Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Camembert Cheese is soft, artisan, while Naboulsi Cheese is semi-hard, brined.