Camembert Cheese vs Pérail Cheese

Camembert Cheese is a soft, artisan cow-milk cheese from France, while Pérail Cheese is soft and made from sheep milk, originating in France.

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 Pérail Cheese?

Pérail is a soft sheep's milk cheese from Aveyron in southern France, sold in small rounds with an ivory, wrinkly rind. Older wheels taste distinctly sheepy.

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

• Milk type: Camembert Cheese (cow's milk), Pérail Cheese (sheep)
• Texture: Camembert Cheese (soft, artisan), Pérail Cheese (soft)
• Rind: Camembert Cheese (Bloomy), Pérail Cheese (wrinkly, mainly Geotrichum candidum)
• Aging: Camembert Cheese (minimum 3 weeks), Pérail Cheese (2 to 8 weeks)
• Taste: Camembert Cheese (slightly sour, stronger than brie), Pérail Cheese (distinctly sheepy in older cheeses)

Side-by-Side Comparison

Taste Comparison: Does Camembert Cheese Taste Like Pérail Cheese?

Camembert Cheese reads as slightly sour, stronger than brie, while Pérail Cheese brings distinctly sheepy in older cheeses character. Aging plays into this as well. Camembert Cheese at minimum 3 weeks develops a different profile than Pérail Cheese at 2 to 8 weeks.

Can You Substitute Camembert Cheese for Pérail Cheese?

Camembert Cheese can stand in for Pérail 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 soft. Flavor-wise, Camembert Cheese reads as slightly sour, stronger than brie while Pérail Cheese brings distinctly sheepy in older cheeses notes.

Which Is Better, Camembert Cheese or Pérail 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 soft profile, Pérail Cheese is the better fit. Flavor-wise, Camembert Cheese suits recipes that want slightly sour, stronger than brie notes, while Pérail Cheese fits dishes calling for distinctly sheepy in older cheeses.

Frequently Asked Questions

Is Camembert Cheese the same as Pérail Cheese?

No, they're distinct cheeses. Camembert Cheese is made from cow milk; Pérail Cheese uses sheep. Aging also differs: Camembert Cheese is typically aged minimum 3 weeks, Pérail Cheese 2 to 8 weeks.

Is Camembert Cheese similar to Pérail Cheese?

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

Can I substitute Camembert Cheese for Pérail Cheese?

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

Does Camembert Cheese taste like Pérail Cheese?

Camembert Cheese reads as slightly sour, stronger than brie, while Pérail Cheese is distinctly sheepy in older cheeses.

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 Pérail Cheese made of?

Pérail Cheese is made from sheep milk. It's typically aged 2 to 8 weeks. It originates in France.

Which should I choose, Camembert Cheese or Pérail Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Camembert Cheese is soft, artisan, while Pérail Cheese is soft.