Camembert Cheese vs Provel Cheese

Camembert Cheese is a soft, artisan cow-milk cheese from France, while Provel Cheese is soft, processed and made from cow milk, originating in United States.

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 Provel Cheese?

Provel is a white processed cheese that blends cheddar, Swiss and provolone with liquid smoke. It melts at a low temperature, tastes buttery, and is the traditional cheese on St. Louis-style pizza.

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

• Origin: Camembert Cheese (France), Provel Cheese (United States)
• Milk treatment: Camembert Cheese (unpasteurized for AOC Camembert de Normandie, pasteurized for most other versions), Provel Cheese (pasteurized)
• Texture: Camembert Cheese (soft, artisan), Provel Cheese (soft, processed)
• Rind: Camembert Cheese (Bloomy), Provel Cheese (plastic)
• Taste: Camembert Cheese (slightly sour, stronger than brie), Provel Cheese (buttery)

Side-by-Side Comparison

Taste Comparison: Does Camembert Cheese Taste Like Provel Cheese?

Camembert Cheese reads as slightly sour, stronger than brie, while Provel Cheese brings buttery character. On the nose, Camembert Cheese offers buttery, rich, contrasted with Provel Cheese's smokey. More specifically, Camembert Cheese shows slightly sour, sometimes chalky, stronger than brie of the same ripening time; ammonia when overripe, while Provel Cheese leans toward buttery, smoky; a blend of cheddar, swiss and provolone with liquid smoke.

Can You Substitute Camembert Cheese for Provel Cheese?

In most recipes, Camembert Cheese and Provel Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect soft, artisan bite and body where the recipe calls for soft, processed. Flavor-wise, Camembert Cheese reads as slightly sour, stronger than brie while Provel Cheese brings buttery notes.

Which Is Better, Camembert Cheese or Provel 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, processed profile, Provel Cheese is the better fit. Flavor-wise, Camembert Cheese suits recipes that want slightly sour, stronger than brie notes, while Provel Cheese fits dishes calling for buttery.

Frequently Asked Questions

Is Camembert Cheese the same as Provel Cheese?

No, they're distinct cheeses. Camembert Cheese originates in France, while Provel Cheese comes from United States.

Is Camembert Cheese similar to Provel Cheese?

Somewhat. They share a cow-milk base but diverge in texture and flavor.

Can I substitute Camembert Cheese for Provel Cheese?

You can, but expect a shift in bite and mouthfeel.

Does Camembert Cheese taste like Provel Cheese?

Camembert Cheese reads as slightly sour, stronger than brie, while Provel Cheese is buttery. Aromas also diverge. Camembert Cheese leans buttery, rich, and Provel Cheese is closer to smokey.

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 Provel Cheese made of?

Provel Cheese is made from cow milk (pasteurized). It originates in United States.

Which should I choose, Camembert Cheese or Provel Cheese?

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