Camembert Cheese vs Pecorino Crotonese Cheese

Camembert Cheese is a soft, artisan cow-milk cheese from France, while Pecorino Crotonese Cheese is fresh - soft, regular, creamy; semi-hard - firm; ripened - slightly straw-colored, firm and made from sheep milk.

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 Pecorino Crotonese Cheese?

Pecorino Crotonese is an Italian sheep's milk cheese and one of the pecorino varieties registered with the EU as a protected designation of origin. Pecorino is the family name for Italy's sheep's milk cheeses, and every region makes its own.

What's the Difference Between Camembert Cheese and Pecorino Crotonese Cheese?

• Milk type: Camembert Cheese (cow's milk), Pecorino Crotonese Cheese (Whole sheep's milk)
• Milk treatment: Camembert Cheese (unpasteurized for AOC Camembert de Normandie, pasteurized for most other versions), Pecorino Crotonese Cheese (Raw, thermised, or pasteurised)
• Texture: Camembert Cheese (soft, artisan), Pecorino Crotonese Cheese (Fresh - soft, regular, creamy; Semi-hard - firm; Ripened - slightly straw-colored, firm)
• Rind: Camembert Cheese (Bloomy), Pecorino Crotonese Cheese (Fresh - thin; Semi-hard - thick, light brown; Ripened - hard, brown, may be coated with olive oil or olive dregs)
• Aging: Camembert Cheese (minimum 3 weeks), Pecorino Crotonese Cheese (Fresh, semi-hard, ripened (more than six months for ripened))
• Taste: Camembert Cheese (slightly sour, stronger than brie), Pecorino Crotonese Cheese (Distinct, smooth, slightly tangy (fresh); Intense, well-balanced (semi-hard); Intense, distinct, slight piquant aftertaste (ripened))

Side-by-Side Comparison

Taste Comparison: Does Camembert Cheese Taste Like Pecorino Crotonese Cheese?

Camembert Cheese reads as slightly sour, stronger than brie, while Pecorino Crotonese Cheese brings distinct, smooth, slightly tangy (fresh); intense, well-balanced (semi-hard); intense, distinct, slight piquant aftertaste (ripened) character. On the nose, Camembert Cheese offers buttery, rich, contrasted with Pecorino Crotonese Cheese's light scent of sheep's milk mixed with hay, mature wild grasses, hazelnut, and smoke. More specifically, Camembert Cheese shows slightly sour, sometimes chalky, stronger than brie of the same ripening time; ammonia when overripe, while Pecorino Crotonese Cheese leans toward sheep's milk, hay, mature wild grasses, hazelnut, smoke. Aging plays into this as well. Camembert Cheese at minimum 3 weeks develops a different profile than Pecorino Crotonese Cheese at fresh, semi-hard, ripened (more than six months for ripened).

Can You Substitute Camembert Cheese for Pecorino Crotonese Cheese?

Camembert Cheese can stand in for Pecorino Crotonese 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 fresh - soft, regular, creamy; semi-hard - firm; ripened - slightly straw-colored, firm. Flavor-wise, Camembert Cheese reads as slightly sour, stronger than brie while Pecorino Crotonese Cheese brings distinct, smooth, slightly tangy (fresh); intense, well-balanced (semi-hard); intense, distinct, slight piquant aftertaste (ripened) notes.

Which Is Better, Camembert Cheese or Pecorino Crotonese 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 fresh - soft, regular, creamy; semi-hard - firm; ripened - slightly straw-colored, firm profile, Pecorino Crotonese Cheese is the better fit. Flavor-wise, Camembert Cheese suits recipes that want slightly sour, stronger than brie notes, while Pecorino Crotonese Cheese fits dishes calling for distinct, smooth, slightly tangy (fresh); intense, well-balanced (semi-hard); intense, distinct, slight piquant aftertaste (ripened).

Frequently Asked Questions

Is Camembert Cheese the same as Pecorino Crotonese Cheese?

No, they're distinct cheeses. Camembert Cheese is made from cow milk; Pecorino Crotonese Cheese uses sheep. Aging also differs: Camembert Cheese is typically aged minimum 3 weeks, Pecorino Crotonese Cheese fresh, semi-hard, ripened (more than six months for ripened).

Is Camembert Cheese similar to Pecorino Crotonese Cheese?

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

Can I substitute Camembert Cheese for Pecorino Crotonese Cheese?

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

Does Camembert Cheese taste like Pecorino Crotonese Cheese?

Camembert Cheese reads as slightly sour, stronger than brie, while Pecorino Crotonese Cheese is distinct, smooth, slightly tangy (fresh); intense, well-balanced (semi-hard); intense, distinct, slight piquant aftertaste (ripened). Aromas also diverge. Camembert Cheese leans buttery, rich, and Pecorino Crotonese Cheese is closer to light scent of sheep's milk mixed with hay, mature wild grasses, hazelnut, and smoke.

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 Pecorino Crotonese Cheese made of?

Pecorino Crotonese Cheese is made from sheep milk (raw, thermised, or pasteurised), using kid rennet pas rennet. It's typically aged fresh, semi-hard, ripened (more than six months for ripened).

Which should I choose, Camembert Cheese or Pecorino Crotonese Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Camembert Cheese is soft, artisan, while Pecorino Crotonese Cheese is fresh - soft, regular, creamy; semi-hard - firm; ripened - slightly straw-colored, firm.