Camembert Cheese vs Romano Cheese

Camembert Cheese is a soft, artisan cow-milk cheese from France, while Romano Cheese is hard and made from cow, goat, or sheep 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 Romano Cheese?

Romano is the North American name for a class of hard, salty cheese made mainly for grating, from cow, goat and/or sheep's milk. It imitates Italian pecorino romano and must hold at least 38% milkfat and under 34% water.

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

• Origin: Camembert Cheese (France), Romano Cheese (Italy)
• Milk type: Camembert Cheese (cow's milk), Romano Cheese (cow's, goat's or sheep's milk)
• Milk treatment: Camembert Cheese (unpasteurized for AOC Camembert de Normandie, pasteurized for most other versions), Romano Cheese (pasteurized or unpasteurized)
• Texture: Camembert Cheese (soft, artisan), Romano Cheese (hard)
• Rind: Camembert Cheese (Bloomy), Romano Cheese (natural)
• Taste: Camembert Cheese (slightly sour, stronger than brie), Romano Cheese (mild, sharp, tangy)

Side-by-Side Comparison

Taste Comparison: Does Camembert Cheese Taste Like Romano Cheese?

Camembert Cheese reads as slightly sour, stronger than brie, while Romano Cheese brings mild, sharp, tangy character. On the nose, Camembert Cheese offers buttery, rich, contrasted with Romano Cheese's strong. More specifically, Camembert Cheese shows slightly sour, sometimes chalky, stronger than brie of the same ripening time; ammonia when overripe, while Romano Cheese leans toward salty.

Can You Substitute Camembert Cheese for Romano Cheese?

Camembert Cheese can stand in for Romano Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect soft, artisan bite and body where the recipe calls for hard. Flavor-wise, Camembert Cheese reads as slightly sour, stronger than brie while Romano Cheese brings mild, sharp, tangy notes.

Which Is Better, Camembert Cheese or Romano 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 hard profile, Romano Cheese is the better fit. Flavor-wise, Camembert Cheese suits recipes that want slightly sour, stronger than brie notes, while Romano Cheese fits dishes calling for mild, sharp, tangy.

Frequently Asked Questions

Is Camembert Cheese the same as Romano Cheese?

No, they're distinct cheeses. Camembert Cheese originates in France, while Romano Cheese comes from Italy. Camembert Cheese is made from cow milk; Romano Cheese uses cow, goat, or sheep.

Is Camembert Cheese similar to Romano Cheese?

Not closely. They use different milk bases and have distinct profiles.

Can I substitute Camembert Cheese for Romano Cheese?

You can, but expect a shift in richness and milk character.

Does Camembert Cheese taste like Romano Cheese?

Camembert Cheese reads as slightly sour, stronger than brie, while Romano Cheese is mild, sharp, tangy. Aromas also diverge. Camembert Cheese leans buttery, rich, and Romano Cheese is closer to strong.

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 Romano Cheese made of?

Romano Cheese is made from cow, goat, or sheep milk (pasteurized or unpasteurized), using rennet not required; any suitable milk-clotting enzym rennet. It originates in Italy.

Which should I choose, Camembert Cheese or Romano Cheese?

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