Camembert Cheese vs Pourly Cheese
Camembert Cheese is a soft, artisan cow-milk cheese from France, while Pourly Cheese is soft, artisan and made from goat 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 Pourly Cheese?
Pourly is a soft, artisan cheese made from unpasteurized goat's milk in the Burgundy region of France. It has a pale yellow color and a natural rind that contributes to its fresh aroma. With a fat content of 45%, this cheese offers a creamy and smooth texture. The flavor is notably sweet, providing a pleasant contrast to the typical tanginess often found in goat cheeses. Pourly's freshness and sweetness make it a delightful choice for cheese boards or pairings with light wines. Its natural rind adds a rustic touch, enhancing its appeal as an artisanal specialty.
What's the Difference Between Camembert Cheese and Pourly Cheese?
- Milk type: Camembert Cheese (cow's milk), Pourly Cheese (goat's milk)
- Milk treatment: Camembert Cheese (unpasteurized for AOC Camembert de Normandie, pasteurized for most other versions), Pourly Cheese (unpasteurized)
- Rind: Camembert Cheese (Bloomy), Pourly Cheese (natural)
- Taste: Camembert Cheese (slightly sour, stronger than brie), Pourly Cheese (sweet)
Side-by-Side Comparison
| Camembert Cheese | Pourly Cheese | |
|---|---|---|
| Country of Origin | France | France |
| Specific Origin | Camembert, Normandy, Northwest France | Burgund |
| Milk Type | Cow's milk | Goat's milk |
| Milk Treatment | Unpasteurized for AOC Camembert de Normandie, pasteurized for most other versions | Unpasteurized |
| Texture | Soft, artisan | Soft, artisan |
| Rind | Bloomy | Natural |
| Aging | Minimum 3 weeks | — |
| Taste | Slightly sour, stronger than brie | Sweet |
Taste Comparison: Does Camembert Cheese Taste Like Pourly Cheese?
Camembert Cheese reads as slightly sour, stronger than brie, while Pourly Cheese brings sweet character. On the nose, Camembert Cheese offers buttery, rich, contrasted with Pourly Cheese's fresh.
Can You Substitute Camembert Cheese for Pourly Cheese?
Camembert Cheese can stand in for Pourly Cheese in many dishes, but the switch will shift the overall character of the recipe. Flavor-wise, Camembert Cheese reads as slightly sour, stronger than brie while Pourly Cheese brings sweet notes.
Which Is Better, Camembert Cheese or Pourly Cheese?
There's no single winner. It depends on your recipe and the profile you want. Flavor-wise, Camembert Cheese suits recipes that want slightly sour, stronger than brie notes, while Pourly Cheese fits dishes calling for sweet.
Which is your favorite?
One click, anonymous. See what others chose.
Frequently Asked Questions
Is Camembert Cheese the same as Pourly Cheese?
No, they're distinct cheeses. Camembert Cheese is made from cow milk; Pourly Cheese uses goat.
Is Camembert Cheese similar to Pourly Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Camembert Cheese for Pourly Cheese?
You can, but expect a shift in richness and milk character.
Does Camembert Cheese taste like Pourly Cheese?
Camembert Cheese reads as slightly sour, stronger than brie, while Pourly Cheese is sweet. Aromas also diverge. Camembert Cheese leans buttery, rich, and Pourly Cheese is closer to fresh.
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 Pourly Cheese made of?
Pourly Cheese is made from goat milk (unpasteurized). It originates in France.
Which should I choose, Camembert Cheese or Pourly Cheese?
It depends on the dish. The table above is the fastest way to decide based on your recipe.