Camembert Cheese vs Rollot Cheese

Camembert Cheese is a soft, artisan cow-milk cheese from France, while Rollot Cheese is semi-soft and made from cow 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 Rollot Cheese?

Rollot is a soft cow's milk cheese from Picardy in northern France, named for a village in the Somme. Washing in salt water gives it an orange rind, and it comes as a small round or a heart, tasting lightly salty and tangy before turning fruity and strong with age.

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

• Texture: Camembert Cheese (soft, artisan), Rollot Cheese (semi-soft)
• Rind: Camembert Cheese (Bloomy), Rollot Cheese (washed)
• Aging: Camembert Cheese (minimum 3 weeks), Rollot Cheese (3 to 6 weeks)
• Taste: Camembert Cheese (slightly sour, stronger than brie), Rollot Cheese (salty, spicy, strong)

Side-by-Side Comparison

Taste Comparison: Does Camembert Cheese Taste Like Rollot Cheese?

Camembert Cheese reads as slightly sour, stronger than brie, while Rollot Cheese brings salty, spicy, strong character. On the nose, Camembert Cheese offers buttery, rich, contrasted with Rollot Cheese's fruity, yeasty. More specifically, Camembert Cheese shows slightly sour, sometimes chalky, stronger than brie of the same ripening time; ammonia when overripe, while Rollot Cheese leans toward lightly salted and tangy, with fruity and spicy notes after longer ripening. Aging plays into this as well. Camembert Cheese at minimum 3 weeks develops a different profile than Rollot Cheese at 3 to 6 weeks.

Can You Substitute Camembert Cheese for Rollot Cheese?

In most recipes, Camembert Cheese and Rollot 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 semi-soft. Flavor-wise, Camembert Cheese reads as slightly sour, stronger than brie while Rollot Cheese brings salty, spicy, strong notes.

Which Is Better, Camembert Cheese or Rollot 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 semi-soft profile, Rollot Cheese is the better fit. Flavor-wise, Camembert Cheese suits recipes that want slightly sour, stronger than brie notes, while Rollot Cheese fits dishes calling for salty, spicy, strong.

Frequently Asked Questions

Is Camembert Cheese the same as Rollot Cheese?

No, they're distinct cheeses. Aging also differs: Camembert Cheese is typically aged minimum 3 weeks, Rollot Cheese 3 to 6 weeks.

Is Camembert Cheese similar to Rollot Cheese?

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

Can I substitute Camembert Cheese for Rollot Cheese?

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

Does Camembert Cheese taste like Rollot Cheese?

Camembert Cheese reads as slightly sour, stronger than brie, while Rollot Cheese is salty, spicy, strong. Aromas also diverge. Camembert Cheese leans buttery, rich, and Rollot Cheese is closer to fruity, yeasty.

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 Rollot Cheese made of?

Rollot Cheese is made from cow milk. It's typically aged 3 to 6 weeks. It originates in France.

Which should I choose, Camembert Cheese or Rollot Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Camembert Cheese is soft, artisan, while Rollot Cheese is semi-soft.