Camembert Cheese vs Quartirolo Lombardo Cheese

Q: Is Camembert Cheese the same as Quartirolo Lombardo Cheese?

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

Q: Can I substitute Camembert Cheese for Quartirolo Lombardo Cheese?

In most recipes you can swap Camembert Cheese for Quartirolo Lombardo Cheese, though the result will shift in bite and mouthfeel.

Q: Which should I choose, Camembert Cheese or Quartirolo Lombardo 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

Quartirolo Lombardo Cheese

Camembert Cheese is a soft, artisan cow-milk cheese from France, while Quartirolo Lombardo Cheese is white and firm, granular, softens with ripening 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 Quartirolo Lombardo Cheese?

Quartirolo Lombardo is a PDO cow's milk cheese from Lombardy in northern Italy, made since the 10th century. It is known for its rectangular block shape, its crumbly white paste, and a slightly sour flavor that grows more aromatic with age.

What's the Difference Between Camembert Cheese and Quartirolo Lombardo Cheese?

Origin: Camembert Cheese (France), Quartirolo Lombardo Cheese (Italy)
Texture: Camembert Cheese (soft, artisan), Quartirolo Lombardo Cheese (White and firm, granular, softens with ripening)
Rind: Camembert Cheese (Bloomy), Quartirolo Lombardo Cheese (thin and soft, white-pink when young, grey-green reddish when aged)
Aging: Camembert Cheese (minimum 3 weeks), Quartirolo Lombardo Cheese (Fresh: ≥5 days, Aged: >30 days)
Taste: Camembert Cheese (slightly sour, stronger than brie), Quartirolo Lombardo Cheese (Slightly sour, aromatic)

Side-by-Side Comparison

	Camembert Cheese	Quartirolo Lombardo Cheese
Country of Origin	France	Italy
Specific Origin	Camembert, Normandy, Northwest France	Lombardy Region, Between Po River And Pre-Alpine Valleys Of Bergamo And Lecco
Milk Type	Cow's milk	Cow's milk
Milk Treatment	Unpasteurized for AOC Camembert de Normandie, pasteurized for most other versions	—
Texture	Soft, artisan	White and firm, granular, softens with ripening
Rind	Bloomy	Thin and soft, white-pink when young, grey-green reddish when aged
Aging	Minimum 3 weeks	Fresh: ≥5 days, Aged: >30 days
Taste	Slightly sour, stronger than brie	Slightly sour, aromatic

Taste Comparison: Does Camembert Cheese Taste Like Quartirolo Lombardo Cheese?

Camembert Cheese reads as slightly sour, stronger than brie, while Quartirolo Lombardo Cheese brings slightly sour, aromatic character. On the nose, Camembert Cheese offers buttery, rich, contrasted with Quartirolo Lombardo Cheese's aromatic. More specifically, Camembert Cheese shows slightly sour, sometimes chalky, stronger than brie of the same ripening time; ammonia when overripe, while Quartirolo Lombardo Cheese leans toward distinctive, slightly sour, aromatic, intensifies with age. Aging plays into this as well. Camembert Cheese at minimum 3 weeks develops a different profile than Quartirolo Lombardo Cheese at fresh: ≥5 days, aged: >30 days.

Can You Substitute Camembert Cheese for Quartirolo Lombardo Cheese?

In most recipes, Camembert Cheese and Quartirolo Lombardo 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 white and firm, granular, softens with ripening. Flavor-wise, Camembert Cheese reads as slightly sour, stronger than brie while Quartirolo Lombardo Cheese brings slightly sour, aromatic notes.

Which Is Better, Camembert Cheese or Quartirolo Lombardo 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 white and firm, granular, softens with ripening profile, Quartirolo Lombardo Cheese is the better fit. Flavor-wise, Camembert Cheese suits recipes that want slightly sour, stronger than brie notes, while Quartirolo Lombardo Cheese fits dishes calling for slightly sour, aromatic.

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Frequently Asked Questions

Is Camembert Cheese the same as Quartirolo Lombardo Cheese?

No, they're distinct cheeses. Camembert Cheese originates in France, while Quartirolo Lombardo Cheese comes from Italy. Aging also differs: Camembert Cheese is typically aged minimum 3 weeks, Quartirolo Lombardo Cheese fresh: ≥5 days, aged: >30 days.

Is Camembert Cheese similar to Quartirolo Lombardo Cheese?

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

Can I substitute Camembert Cheese for Quartirolo Lombardo Cheese?

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

Does Camembert Cheese taste like Quartirolo Lombardo Cheese?

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

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 Quartirolo Lombardo Cheese made of?

Quartirolo Lombardo Cheese is made from cow milk, using calf rennet. It's typically aged fresh: ≥5 days, aged: >30 days. It originates in Italy.

Which should I choose, Camembert Cheese or Quartirolo Lombardo Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Camembert Cheese is soft, artisan, while Quartirolo Lombardo Cheese is white and firm, granular, softens with ripening.