Camembert Cheese vs Raclette de Savoie Cheese
Camembert Cheese is a soft, artisan cow-milk cheese from France, while Raclette de Savoie Cheese is firm and tender, creamy and melting when heated and made from cow milk.
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 Raclette de Savoie Cheese?
Raclette de Savoie is a pressed, uncooked cheese from France. It is made from raw or heat-treated cow's milk. The cheese is traditionally matured for a minimum of eight weeks. It has a washed rind that is yellow to brown and a paste that is white to straw-yellow. Raclette de Savoie is known for its firm and tender texture, becoming creamy and melting when heated. The cheese is typically sold in wheel form, but can also be sliced into wedges or prepackaged for consumers. It is linked to the Savoie region's rich history of livestock farming and cheese-making expertise.
What's the Difference Between Camembert Cheese and Raclette de Savoie Cheese?
- Milk treatment: Camembert Cheese (unpasteurized for AOC Camembert de Normandie, pasteurized for most other versions), Raclette de Savoie Cheese (Raw or heat-treated)
- Texture: Camembert Cheese (soft, artisan), Raclette de Savoie Cheese (Firm and tender, creamy and melting when heated)
- Rind: Camembert Cheese (Bloomy), Raclette de Savoie Cheese (Washed rind, yellow to brown in color)
- Aging: Camembert Cheese (minimum 3 weeks), Raclette de Savoie Cheese (Minimum of eight weeks)
Side-by-Side Comparison
| Camembert Cheese | Raclette de Savoie Cheese | |
|---|---|---|
| Country of Origin | France | — |
| Specific Origin | Camembert, Normandy, Northwest France | Savoie And Haute Savoie Departments, And Specific Municipalities In The Departments Of Ain And Isère |
| Milk Type | Cow's milk | Cow's milk |
| Milk Treatment | Unpasteurized for AOC Camembert de Normandie, pasteurized for most other versions | Raw or heat-treated |
| Texture | Soft, artisan | Firm and tender, creamy and melting when heated |
| Rind | Bloomy | Washed rind, yellow to brown in color |
| Aging | Minimum 3 weeks | Minimum of eight weeks |
| Taste | Slightly sour, stronger than brie | — |
Taste Comparison: Does Camembert Cheese Taste Like Raclette de Savoie Cheese?
Their flavor profiles are distinct. More specifically, Camembert Cheese shows slightly sour, sometimes chalky, stronger than brie of the same ripening time; ammonia when overripe, while Raclette de Savoie Cheese leans toward creamy, not very sticky, pronounced meltability. Aging plays into this as well. Camembert Cheese at minimum 3 weeks develops a different profile than Raclette de Savoie Cheese at minimum of eight weeks.
Can You Substitute Camembert Cheese for Raclette de Savoie Cheese?
In most recipes, Camembert Cheese and Raclette de Savoie 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 firm and tender, creamy and melting when heated.
Which Is Better, Camembert Cheese or Raclette de Savoie 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 firm and tender, creamy and melting when heated profile, Raclette de Savoie Cheese is the better fit.
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Frequently Asked Questions
Is Camembert Cheese the same as Raclette de Savoie Cheese?
No, they're distinct cheeses. Aging also differs: Camembert Cheese is typically aged minimum 3 weeks, Raclette de Savoie Cheese minimum of eight weeks.
Is Camembert Cheese similar to Raclette de Savoie Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Camembert Cheese for Raclette de Savoie Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Camembert Cheese taste like Raclette de Savoie Cheese?
They have distinct flavor profiles. The taste row in the table above is the best direct comparison.
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 Raclette de Savoie Cheese made of?
Raclette de Savoie Cheese is made from cow milk (raw or heat-treated). It's typically aged minimum of eight weeks.
Which should I choose, Camembert Cheese or Raclette de Savoie Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Camembert Cheese is soft, artisan, while Raclette de Savoie Cheese is firm and tender, creamy and melting when heated.