Camembert Cheese vs Pecorino di Filiano Cheese

Q: Is Camembert Cheese the same as Pecorino di Filiano Cheese?

No. Camembert Cheese and Pecorino di Filiano 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 Pecorino di Filiano Cheese?

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

Q: Which should I choose, Camembert Cheese or Pecorino di Filiano 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

Pecorino di Filiano Cheese

Camembert Cheese is a soft, artisan cow-milk cheese from France, while Pecorino di Filiano Cheese is hard and made from sheep 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 Pecorino di Filiano Cheese?

Pecorino di Filiano is a firm sheep milk cheese made in the province of Potenza, in Basilicata, southern Italy. It has held protected designation of origin status since 2007, and the village of Filiano celebrates it with a festival each September.

What's the Difference Between Camembert Cheese and Pecorino di Filiano Cheese?

Origin: Camembert Cheese (France), Pecorino di Filiano Cheese (Italy)
Milk type: Camembert Cheese (cow's milk), Pecorino di Filiano Cheese (Sheep's milk)
Milk treatment: Camembert Cheese (unpasteurized for AOC Camembert de Normandie, pasteurized for most other versions), Pecorino di Filiano Cheese (Raw)
Texture: Camembert Cheese (soft, artisan), Pecorino di Filiano Cheese (Hard)
Rind: Camembert Cheese (Bloomy), Pecorino di Filiano Cheese (Golden yellow to dark brown)
Aging: Camembert Cheese (minimum 3 weeks), Pecorino di Filiano Cheese (Two to five months, over six months)
Taste: Camembert Cheese (slightly sour, stronger than brie), Pecorino di Filiano Cheese (Sweet and delicate to strong and savoury)

Side-by-Side Comparison

	Camembert Cheese	Pecorino di Filiano Cheese
Country of Origin	France	Italy
Specific Origin	Camembert, Normandy, Northwest France	Northwest Of The Basilicata Region
Milk Type	Cow's milk	Sheep's milk
Milk Treatment	Unpasteurized for AOC Camembert de Normandie, pasteurized for most other versions	Raw
Texture	Soft, artisan	Hard
Rind	Bloomy	Golden yellow to dark brown
Aging	Minimum 3 weeks	Two to five months, over six months
Taste	Slightly sour, stronger than brie	Sweet and delicate to strong and savoury

Taste Comparison: Does Camembert Cheese Taste Like Pecorino di Filiano Cheese?

Camembert Cheese reads as slightly sour, stronger than brie, while Pecorino di Filiano Cheese brings sweet and delicate to strong and savoury character. More specifically, Camembert Cheese shows slightly sour, sometimes chalky, stronger than brie of the same ripening time; ammonia when overripe, while Pecorino di Filiano Cheese leans toward sweet in semi-aged, savoury in aged. Aging plays into this as well. Camembert Cheese at minimum 3 weeks develops a different profile than Pecorino di Filiano Cheese at two to five months, over six months.

Can You Substitute Camembert Cheese for Pecorino di Filiano Cheese?

Camembert Cheese can stand in for Pecorino di Filiano 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 hard. Flavor-wise, Camembert Cheese reads as slightly sour, stronger than brie while Pecorino di Filiano Cheese brings sweet and delicate to strong and savoury notes.

Which Is Better, Camembert Cheese or Pecorino di Filiano 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 hard profile, Pecorino di Filiano Cheese is the better fit. Flavor-wise, Camembert Cheese suits recipes that want slightly sour, stronger than brie notes, while Pecorino di Filiano Cheese fits dishes calling for sweet and delicate to strong and savoury.

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Frequently Asked Questions

Is Camembert Cheese the same as Pecorino di Filiano Cheese?

No, they're distinct cheeses. Camembert Cheese originates in France, while Pecorino di Filiano Cheese comes from Italy. Camembert Cheese is made from cow milk; Pecorino di Filiano Cheese uses sheep. Aging also differs: Camembert Cheese is typically aged minimum 3 weeks, Pecorino di Filiano Cheese two to five months, over six months.

Is Camembert Cheese similar to Pecorino di Filiano Cheese?

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

Can I substitute Camembert Cheese for Pecorino di Filiano Cheese?

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

Does Camembert Cheese taste like Pecorino di Filiano Cheese?

Camembert Cheese reads as slightly sour, stronger than brie, while Pecorino di Filiano Cheese is sweet and delicate to strong and savoury.

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 di Filiano Cheese made of?

Pecorino di Filiano Cheese is made from sheep milk (raw), using goat or lamb rennet. It's typically aged two to five months, over six months. It originates in Italy.

Which should I choose, Camembert Cheese or Pecorino di Filiano Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Camembert Cheese is soft, artisan, while Pecorino di Filiano Cheese is hard.