Camembert Cheese vs Pannerone Cheese

Q: Is Camembert Cheese the same as Pannerone Cheese?

No. Camembert Cheese and Pannerone 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 Pannerone Cheese?

In most recipes you can swap Camembert Cheese for Pannerone Cheese, though the result will shift in bite and mouthfeel.

Q: Which should I choose, Camembert Cheese or Pannerone 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 Pannerone Cheese is soft, semi-soft, artisan 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 Pannerone Cheese?

Pannerone is an unsalted raw cow's milk cheese from the lowlands of Lombardy, made from whole milk with large doses of rennet. It is known for a taste that starts sweet and turns bitter, and for the missing salt that puzzles first-time eaters.

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

Origin: Camembert Cheese (France), Pannerone Cheese (Italy)
Milk treatment: Camembert Cheese (unpasteurized for AOC Camembert de Normandie, pasteurized for most other versions), Pannerone Cheese (unpasteurized)
Texture: Camembert Cheese (soft, artisan), Pannerone Cheese (soft, semi-soft, artisan)
Rind: Camembert Cheese (Bloomy), Pannerone Cheese (natural)
Aging: Camembert Cheese (minimum 3 weeks), Pannerone Cheese (about 60 days)
Taste: Camembert Cheese (slightly sour, stronger than brie), Pannerone Cheese (bitter, buttery, smooth, sweet)

Side-by-Side Comparison

	Camembert Cheese	Pannerone Cheese
Country of Origin	France	Italy
Specific Origin	Camembert, Normandy, Northwest France	Lodi
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	Soft, semi-soft, artisan
Rind	Bloomy	Natural
Aging	Minimum 3 weeks	About 60 days
Taste	Slightly sour, stronger than brie	Bitter, buttery, smooth, sweet

Taste Comparison: Does Camembert Cheese Taste Like Pannerone Cheese?

Camembert Cheese reads as slightly sour, stronger than brie, while Pannerone Cheese brings bitter, buttery, smooth, sweet character. On the nose, Camembert Cheese offers buttery, rich, contrasted with Pannerone Cheese's rich. More specifically, Camembert Cheese shows slightly sour, sometimes chalky, stronger than brie of the same ripening time; ammonia when overripe, while Pannerone Cheese leans toward sweet and smooth at first, quickly turning bitterish, with an unusual absence of salt. Aging plays into this as well. Camembert Cheese at minimum 3 weeks develops a different profile than Pannerone Cheese at about 60 days.

Can You Substitute Camembert Cheese for Pannerone Cheese?

In most recipes, Camembert Cheese and Pannerone 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, semi-soft, artisan. Flavor-wise, Camembert Cheese reads as slightly sour, stronger than brie while Pannerone Cheese brings bitter, buttery, smooth, sweet notes.

Which Is Better, Camembert Cheese or Pannerone 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, semi-soft, artisan profile, Pannerone Cheese is the better fit. Flavor-wise, Camembert Cheese suits recipes that want slightly sour, stronger than brie notes, while Pannerone Cheese fits dishes calling for bitter, buttery, smooth, sweet.

Which is your favorite?

One click, anonymous. See what others chose.

Frequently Asked Questions

Is Camembert Cheese the same as Pannerone Cheese?

No, they're distinct cheeses. Camembert Cheese originates in France, while Pannerone Cheese comes from Italy. Aging also differs: Camembert Cheese is typically aged minimum 3 weeks, Pannerone Cheese about 60 days.

Is Camembert Cheese similar to Pannerone Cheese?

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

Can I substitute Camembert Cheese for Pannerone Cheese?

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

Does Camembert Cheese taste like Pannerone Cheese?

Camembert Cheese reads as slightly sour, stronger than brie, while Pannerone Cheese is bitter, buttery, smooth, sweet. Aromas also diverge. Camembert Cheese leans buttery, rich, and Pannerone Cheese is closer to rich.

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 Pannerone Cheese made of?

Pannerone Cheese is made from cow milk (unpasteurized). It's typically aged about 60 days. It originates in Italy.

Which should I choose, Camembert Cheese or Pannerone Cheese?

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