Camembert Cheese vs Penamellera Cheese

Q: Is Camembert Cheese the same as Penamellera Cheese?

No. Camembert Cheese and Penamellera Cheese are distinct cheeses from France and Spain respectively. See the side-by-side table for the specific differences in milk type, texture, and aging.

Q: Can I substitute Camembert Cheese for Penamellera Cheese?

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

Q: Which should I choose, Camembert Cheese or Penamellera 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 Penamellera Cheese is semi-hard, artisan and made from cow, goat, and sheep milk, originating in Spain.

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 Penamellera Cheese?

Penamellera is a small Asturian cheese made mostly from cow's milk, sometimes with goat's or sheep's milk added. It is known for the grid pattern left on its rind by the hazel rods it dries on, and for a slightly acidic, faintly bitter flavor.

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

Origin: Camembert Cheese (France), Penamellera Cheese (Spain)
Milk type: Camembert Cheese (cow's milk), Penamellera Cheese (cow's, goat's and sheep's milk)
Milk treatment: Camembert Cheese (unpasteurized for AOC Camembert de Normandie, pasteurized for most other versions), Penamellera Cheese (pasteurized)
Texture: Camembert Cheese (soft, artisan), Penamellera Cheese (semi-hard, artisan)
Rind: Camembert Cheese (Bloomy), Penamellera Cheese (natural)
Aging: Camembert Cheese (minimum 3 weeks), Penamellera Cheese (10 to 15 days)
Taste: Camembert Cheese (slightly sour, stronger than brie), Penamellera Cheese (acidic, bitter, herbaceous)

Side-by-Side Comparison

	Camembert Cheese	Penamellera Cheese
Country of Origin	France	Spain
Specific Origin	Camembert, Normandy, Northwest France	Asturias, Spain
Milk Type	Cow's milk	Cow's, goat's and sheep's milk
Milk Treatment	Unpasteurized for AOC Camembert de Normandie, pasteurized for most other versions	Pasteurized
Texture	Soft, artisan	Semi-hard, artisan
Rind	Bloomy	Natural
Aging	Minimum 3 weeks	10 to 15 days
Taste	Slightly sour, stronger than brie	Acidic, bitter, herbaceous

Taste Comparison: Does Camembert Cheese Taste Like Penamellera Cheese?

Camembert Cheese reads as slightly sour, stronger than brie, while Penamellera Cheese brings acidic, bitter, herbaceous character. On the nose, Camembert Cheese offers buttery, rich, contrasted with Penamellera Cheese's aromatic, strong. More specifically, Camembert Cheese shows slightly sour, sometimes chalky, stronger than brie of the same ripening time; ammonia when overripe, while Penamellera Cheese leans toward somewhat strong, slightly acidic, with faint bitter hints. Aging plays into this as well. Camembert Cheese at minimum 3 weeks develops a different profile than Penamellera Cheese at 10 to 15 days.

Can You Substitute Camembert Cheese for Penamellera Cheese?

Camembert Cheese can stand in for Penamellera 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 semi-hard, artisan. Flavor-wise, Camembert Cheese reads as slightly sour, stronger than brie while Penamellera Cheese brings acidic, bitter, herbaceous notes.

Which Is Better, Camembert Cheese or Penamellera 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 semi-hard, artisan profile, Penamellera Cheese is the better fit. Flavor-wise, Camembert Cheese suits recipes that want slightly sour, stronger than brie notes, while Penamellera Cheese fits dishes calling for acidic, bitter, herbaceous.

Which is your favorite?

One click, anonymous. See what others chose.

Frequently Asked Questions

Is Camembert Cheese the same as Penamellera Cheese?

No, they're distinct cheeses. Camembert Cheese originates in France, while Penamellera Cheese comes from Spain. Camembert Cheese is made from cow milk; Penamellera Cheese uses cow, goat, and sheep. Aging also differs: Camembert Cheese is typically aged minimum 3 weeks, Penamellera Cheese 10 to 15 days.

Is Camembert Cheese similar to Penamellera Cheese?

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

Can I substitute Camembert Cheese for Penamellera Cheese?

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

Does Camembert Cheese taste like Penamellera Cheese?

Camembert Cheese reads as slightly sour, stronger than brie, while Penamellera Cheese is acidic, bitter, herbaceous. Aromas also diverge. Camembert Cheese leans buttery, rich, and Penamellera Cheese is closer to aromatic, strong.

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 Penamellera Cheese made of?

Penamellera Cheese is made from cow, goat, and sheep milk (pasteurized). It's typically aged 10 to 15 days. It originates in Spain.

Which should I choose, Camembert Cheese or Penamellera Cheese?

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