Camembert Cheese vs Parmigiano Reggiano Cheese
Camembert Cheese
Parmigiano Reggiano Cheese
Camembert Cheese is a soft, artisan cow-milk cheese from France, while Parmigiano Reggiano Cheese is grainy, flaky 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 Parmigiano Reggiano Cheese?
Parmigiano Reggiano is a hard, granular Italian cheese made from unpasteurised cow's milk and aged at least 12 months. Protected as a PDO across Parma, Reggio Emilia, Modena and parts of Bologna and Mantua, it is known for its sharp, salty, deeply savoury taste.
What's the Difference Between Camembert Cheese and Parmigiano Reggiano Cheese?
- Origin: Camembert Cheese (France), Parmigiano Reggiano Cheese (Italy)
- Milk treatment: Camembert Cheese (unpasteurized for AOC Camembert de Normandie, pasteurized for most other versions), Parmigiano Reggiano Cheese (Raw)
- Texture: Camembert Cheese (soft, artisan), Parmigiano Reggiano Cheese (Grainy, flaky)
- Rind: Camembert Cheese (Bloomy), Parmigiano Reggiano Cheese (Hard)
- Aging: Camembert Cheese (minimum 3 weeks), Parmigiano Reggiano Cheese (12 to 36 months)
- Taste: Camembert Cheese (slightly sour, stronger than brie), Parmigiano Reggiano Cheese (Umami)
Side-by-Side Comparison
| Camembert Cheese | Parmigiano Reggiano Cheese | |
|---|---|---|
| Country of Origin | France | Italy |
| Specific Origin | Camembert, Normandy, Northwest France | Emilia-Romagna Region |
| 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 | Grainy, flaky |
| Rind | Bloomy | Hard |
| Aging | Minimum 3 weeks | 12 to 36 months |
| Taste | Slightly sour, stronger than brie | Umami |
Pairing Comparison
What works with each cheese: wines, foods, breads and more.
| Camembert Cheese | Parmigiano Reggiano Cheese | |
|---|---|---|
| Pairs well with | Beaujolais, Bordeaux, Burgundy Red, Gamay, Grüner Veltliner, Hard Cider, Viognier, Cabernet Franc, Cava, Champagne, Crackers, Fig Jam and more | Almonds, Amaro, Asparagus, Bresaola, Chicken, Clam Chowder, Cod, Madeira, Mushrooms, Pesto, Pistachios, Prosciutto and more |
Taste Comparison: Does Camembert Cheese Taste Like Parmigiano Reggiano Cheese?
Camembert Cheese reads as slightly sour, stronger than brie, while Parmigiano Reggiano Cheese brings umami character. On the nose, Camembert Cheese offers buttery, rich, contrasted with Parmigiano Reggiano Cheese's mild, milky. More specifically, Camembert Cheese shows slightly sour, sometimes chalky, stronger than brie of the same ripening time; ammonia when overripe, while Parmigiano Reggiano Cheese leans toward lactic (fermented milk), sweet (fresh cream, melted butter), fruity or citrusy (apricot, banana, dried fruits, lemon, pineapple), balanced by savory nutty (hazelnut, walnut) and meaty. Aging plays into this as well. Camembert Cheese at minimum 3 weeks develops a different profile than Parmigiano Reggiano Cheese at 12 to 36 months.
Can You Substitute Camembert Cheese for Parmigiano Reggiano Cheese?
In most recipes, Camembert Cheese and Parmigiano Reggiano 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 grainy, flaky. Flavor-wise, Camembert Cheese reads as slightly sour, stronger than brie while Parmigiano Reggiano Cheese brings umami notes.
Which Is Better, Camembert Cheese or Parmigiano Reggiano 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 grainy, flaky profile, Parmigiano Reggiano Cheese is the better fit. Flavor-wise, Camembert Cheese suits recipes that want slightly sour, stronger than brie notes, while Parmigiano Reggiano Cheese fits dishes calling for umami.
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Frequently Asked Questions
Is Camembert Cheese the same as Parmigiano Reggiano Cheese?
No, they're distinct cheeses. Camembert Cheese originates in France, while Parmigiano Reggiano Cheese comes from Italy. Aging also differs: Camembert Cheese is typically aged minimum 3 weeks, Parmigiano Reggiano Cheese 12 to 36 months.
Is Camembert Cheese similar to Parmigiano Reggiano Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Camembert Cheese for Parmigiano Reggiano Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Camembert Cheese taste like Parmigiano Reggiano Cheese?
Camembert Cheese reads as slightly sour, stronger than brie, while Parmigiano Reggiano Cheese is umami. Aromas also diverge. Camembert Cheese leans buttery, rich, and Parmigiano Reggiano Cheese is closer to mild, milky.
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 Parmigiano Reggiano Cheese made of?
Parmigiano Reggiano Cheese is made from cow milk (raw), using calf rennet. It's typically aged 12 to 36 months. It originates in Italy.
Which should I choose, Camembert Cheese or Parmigiano Reggiano Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Camembert Cheese is soft, artisan, while Parmigiano Reggiano Cheese is grainy, flaky.