Camembert Cheese vs Provolone Valpadana Cheese
Camembert Cheese is a soft, artisan cow-milk cheese from France, while Provolone Valpadana Cheese is compact, may have slight and rare holes and made from cow 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 Provolone Valpadana Cheese?
Provolone Valpadana is an Italian semi-hard cheese made from cow's milk by the pasta filata method. It holds protected designation of origin status in the European Union and comes in a mild dolce version and a sharp piccante version, some of them smoked.
What's the Difference Between Camembert Cheese and Provolone Valpadana Cheese?
- Origin: Camembert Cheese (France), Provolone Valpadana Cheese (Italy)
- Milk treatment: Camembert Cheese (unpasteurized for AOC Camembert de Normandie, pasteurized for most other versions), Provolone Valpadana Cheese (Pasteurized or thermized)
- Texture: Camembert Cheese (soft, artisan), Provolone Valpadana Cheese (Compact, may have slight and rare holes)
- Rind: Camembert Cheese (Bloomy), Provolone Valpadana Cheese (Smooth, thin, light yellow, golden, or sometimes yellow-brown (smoked version allows for paraffin use))
- Aging: Camembert Cheese (minimum 3 weeks), Provolone Valpadana Cheese (Two to three months for Dolce, minimum of three months to more than a year for Piccante)
- Taste: Camembert Cheese (slightly sour, stronger than brie), Provolone Valpadana Cheese (Delicate for sweet cheeses, pronounced with longer maturation for sharp cheeses)
Side-by-Side Comparison
| Camembert Cheese | Provolone Valpadana Cheese | |
|---|---|---|
| Country of Origin | France | Italy |
| Specific Origin | Camembert, Normandy, Northwest France | Lombardy, Veneto, Emilia-Romagna, Province Of Trento |
| Milk Type | Cow's milk | Cow's milk |
| Milk Treatment | Unpasteurized for AOC Camembert de Normandie, pasteurized for most other versions | Pasteurized or thermized |
| Texture | Soft, artisan | Compact, may have slight and rare holes |
| Rind | Bloomy | Smooth, thin, light yellow, golden, or sometimes yellow-brown (smoked version allows for paraffin use) |
| Aging | Minimum 3 weeks | Two to three months for Dolce, minimum of three months to more than a year for Piccante |
| Taste | Slightly sour, stronger than brie | Delicate for sweet cheeses, pronounced with longer maturation for sharp cheeses |
Taste Comparison: Does Camembert Cheese Taste Like Provolone Valpadana Cheese?
Camembert Cheese reads as slightly sour, stronger than brie, while Provolone Valpadana Cheese brings delicate for sweet cheeses, pronounced with longer maturation for sharp cheeses character. On the nose, Camembert Cheese offers buttery, rich, contrasted with Provolone Valpadana Cheese's rich. More specifically, Camembert Cheese shows slightly sour, sometimes chalky, stronger than brie of the same ripening time; ammonia when overripe, while Provolone Valpadana Cheese leans toward delicate to pronounced depending on variety and age, with a possibility of exfoliation in long-aged cheese. Aging plays into this as well. Camembert Cheese at minimum 3 weeks develops a different profile than Provolone Valpadana Cheese at two to three months for dolce, minimum of three months to more than a year for piccante.
Can You Substitute Camembert Cheese for Provolone Valpadana Cheese?
In most recipes, Camembert Cheese and Provolone Valpadana 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 compact, may have slight and rare holes. Flavor-wise, Camembert Cheese reads as slightly sour, stronger than brie while Provolone Valpadana Cheese brings delicate for sweet cheeses, pronounced with longer maturation for sharp cheeses notes.
Which Is Better, Camembert Cheese or Provolone Valpadana 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, may have slight and rare holes profile, Provolone Valpadana Cheese is the better fit. Flavor-wise, Camembert Cheese suits recipes that want slightly sour, stronger than brie notes, while Provolone Valpadana Cheese fits dishes calling for delicate for sweet cheeses, pronounced with longer maturation for sharp cheeses.
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Frequently Asked Questions
Is Camembert Cheese the same as Provolone Valpadana Cheese?
No, they're distinct cheeses. Camembert Cheese originates in France, while Provolone Valpadana Cheese comes from Italy. Aging also differs: Camembert Cheese is typically aged minimum 3 weeks, Provolone Valpadana Cheese two to three months for dolce, minimum of three months to more than a year for piccante.
Is Camembert Cheese similar to Provolone Valpadana Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Camembert Cheese for Provolone Valpadana Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Camembert Cheese taste like Provolone Valpadana Cheese?
Camembert Cheese reads as slightly sour, stronger than brie, while Provolone Valpadana Cheese is delicate for sweet cheeses, pronounced with longer maturation for sharp cheeses. Aromas also diverge. Camembert Cheese leans buttery, rich, and Provolone Valpadana Cheese is closer to rich.
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 Provolone Valpadana Cheese made of?
Provolone Valpadana Cheese is made from cow milk (pasteurized or thermized), using calf rennet for dolce, kid or lamb rennet for picca rennet. It's typically aged two to three months for dolce, minimum of three months to more than a year for piccante. It originates in Italy.
Which should I choose, Camembert Cheese or Provolone Valpadana Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Camembert Cheese is soft, artisan, while Provolone Valpadana Cheese is compact, may have slight and rare holes.