Camembert Cheese vs Pecorino di Picinisco Cheese
Camembert Cheese is a soft, artisan cow-milk cheese from France, while Pecorino di Picinisco Cheese is compact and made from goat or 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 Picinisco Cheese?
Pecorino di Picinisco is produced in the Lazio and Abruzzo regions of Italy. This cheese is made from the milk of sheep that graze on the rich, diverse pastures of the area, giving it a distinctive, aromatic flavor. It has a semi-hard texture and is typically aged for a minimum of four months.
What's the Difference Between Camembert Cheese and Pecorino di Picinisco Cheese?
- Origin: Camembert Cheese (France), Pecorino di Picinisco Cheese (Italy)
- Milk type: Camembert Cheese (cow's milk), Pecorino di Picinisco Cheese (Ewe's milk, optional goat's milk)
- Milk treatment: Camembert Cheese (unpasteurized for AOC Camembert de Normandie, pasteurized for most other versions), Pecorino di Picinisco Cheese (Raw)
- Texture: Camembert Cheese (soft, artisan), Pecorino di Picinisco Cheese (Compact)
- Rind: Camembert Cheese (Bloomy), Pecorino di Picinisco Cheese (Straw-colored, thin, rough)
- Aging: Camembert Cheese (minimum 3 weeks), Pecorino di Picinisco Cheese (Lamb or kid rennet paste)
- Taste: Camembert Cheese (slightly sour, stronger than brie), Pecorino di Picinisco Cheese (Mild for scamosciato, strong for stagionato)
Side-by-Side Comparison
| Camembert Cheese | Pecorino di Picinisco Cheese | |
|---|---|---|
| Country of Origin | France | Italy |
| Specific Origin | Camembert, Normandy, Northwest France | Comino Valley, Frosinone |
| Milk Type | Cow's milk | Ewe's milk, optional goat's milk |
| Milk Treatment | Unpasteurized for AOC Camembert de Normandie, pasteurized for most other versions | Raw |
| Texture | Soft, artisan | Compact |
| Rind | Bloomy | Straw-colored, thin, rough |
| Aging | Minimum 3 weeks | Lamb or kid rennet paste |
| Taste | Slightly sour, stronger than brie | Mild for scamosciato, strong for stagionato |
Taste Comparison: Does Camembert Cheese Taste Like Pecorino di Picinisco Cheese?
Camembert Cheese reads as slightly sour, stronger than brie, while Pecorino di Picinisco Cheese brings mild for scamosciato, strong for stagionato character. On the nose, Camembert Cheese offers buttery, rich, contrasted with Pecorino di Picinisco Cheese's white to straw yellow, straw. More specifically, Camembert Cheese shows slightly sour, sometimes chalky, stronger than brie of the same ripening time; ammonia when overripe, while Pecorino di Picinisco Cheese leans toward mountain pasture aroma. Aging plays into this as well. Camembert Cheese at minimum 3 weeks develops a different profile than Pecorino di Picinisco Cheese at lamb or kid rennet paste.
Can You Substitute Camembert Cheese for Pecorino di Picinisco Cheese?
Camembert Cheese can stand in for Pecorino di Picinisco 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 compact. Flavor-wise, Camembert Cheese reads as slightly sour, stronger than brie while Pecorino di Picinisco Cheese brings mild for scamosciato, strong for stagionato notes.
Which Is Better, Camembert Cheese or Pecorino di Picinisco 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 compact profile, Pecorino di Picinisco Cheese is the better fit. Flavor-wise, Camembert Cheese suits recipes that want slightly sour, stronger than brie notes, while Pecorino di Picinisco Cheese fits dishes calling for mild for scamosciato, strong for stagionato.
Which is your favorite?
One click, anonymous. See what others chose.
Frequently Asked Questions
Is Camembert Cheese the same as Pecorino di Picinisco Cheese?
No, they're distinct cheeses. Camembert Cheese originates in France, while Pecorino di Picinisco Cheese comes from Italy. Camembert Cheese is made from cow milk; Pecorino di Picinisco Cheese uses goat or sheep. Aging also differs: Camembert Cheese is typically aged minimum 3 weeks, Pecorino di Picinisco Cheese lamb or kid rennet paste.
Is Camembert Cheese similar to Pecorino di Picinisco Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Camembert Cheese for Pecorino di Picinisco Cheese?
You can, but expect a shift in richness and milk character.
Does Camembert Cheese taste like Pecorino di Picinisco Cheese?
Camembert Cheese reads as slightly sour, stronger than brie, while Pecorino di Picinisco Cheese is mild for scamosciato, strong for stagionato. Aromas also diverge. Camembert Cheese leans buttery, rich, and Pecorino di Picinisco Cheese is closer to white to straw yellow, straw.
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 Picinisco Cheese made of?
Pecorino di Picinisco Cheese is made from goat or sheep milk (raw). It's typically aged lamb or kid rennet paste. It originates in Italy.
Which should I choose, Camembert Cheese or Pecorino di Picinisco Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Camembert Cheese is soft, artisan, while Pecorino di Picinisco Cheese is compact.