Camembert Cheese vs Roquefort Cheese
Camembert Cheese
Roquefort Cheese
Camembert Cheese is a soft, artisan cow-milk cheese from France, while Roquefort Cheese is moist, very creamy and made from sheep 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 Roquefort Cheese?
Roquefort is a blue cheese made from raw Lacaune sheep's milk in southern France. Only cheese ripened in the natural Combalou caves of Roquefort-sur-Soulzon may carry the name. It is tangy and creamy, with no rind and a sharp bite from the blue veins.
What's the Difference Between Camembert Cheese and Roquefort Cheese?
- Milk type: Camembert Cheese (cow's milk), Roquefort Cheese (sheep's milk)
- Milk treatment: Camembert Cheese (unpasteurized for AOC Camembert de Normandie, pasteurized for most other versions), Roquefort Cheese (unpasteurized)
- Texture: Camembert Cheese (soft, artisan), Roquefort Cheese (Moist, very creamy)
- Rind: Camembert Cheese (Bloomy), Roquefort Cheese (none)
- Aging: Camembert Cheese (minimum 3 weeks), Roquefort Cheese (Minimum of 90 days, average of 5 months)
- Taste: Camembert Cheese (slightly sour, stronger than brie), Roquefort Cheese (Mild to strong)
Side-by-Side Comparison
| Camembert Cheese | Roquefort Cheese | |
|---|---|---|
| Country of Origin | France | France |
| Specific Origin | Camembert, Normandy, Northwest France | Roquefort-Sur-Soulzon, South Of France |
| Milk Type | Cow's milk | Sheep's milk |
| Milk Treatment | Unpasteurized for AOC Camembert de Normandie, pasteurized for most other versions | Unpasteurized |
| Texture | Soft, artisan | Moist, very creamy |
| Rind | Bloomy | None |
| Aging | Minimum 3 weeks | Minimum of 90 days, average of 5 months |
| Taste | Slightly sour, stronger than brie | Mild to strong |
Pairing Comparison
What works with each cheese: wines, foods, breads and more.
| Camembert Cheese | Roquefort Cheese | |
|---|---|---|
| Pairs well with | Beaujolais, Bordeaux, Burgundy Red, Gamay, Grüner Veltliner, Hard Cider, Viognier, Cabernet Franc, Cava, Champagne, Crackers, Fig Jam and more | Bordeaux, Barleywine, Beaujolais, Madeira, Port |
Taste Comparison: Does Camembert Cheese Taste Like Roquefort Cheese?
Camembert Cheese reads as slightly sour, stronger than brie, while Roquefort Cheese brings mild to strong character. On the nose, Camembert Cheese offers buttery, rich, contrasted with Roquefort Cheese's sweet. More specifically, Camembert Cheese shows slightly sour, sometimes chalky, stronger than brie of the same ripening time; ammonia when overripe, while Roquefort Cheese leans toward buttercream smooth to salty and sharp. Aging plays into this as well. Camembert Cheese at minimum 3 weeks develops a different profile than Roquefort Cheese at minimum of 90 days, average of 5 months.
Can You Substitute Camembert Cheese for Roquefort Cheese?
Camembert Cheese can stand in for Roquefort 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 moist, very creamy. Flavor-wise, Camembert Cheese reads as slightly sour, stronger than brie while Roquefort Cheese brings mild to strong notes.
Which Is Better, Camembert Cheese or Roquefort 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 moist, very creamy profile, Roquefort Cheese is the better fit. Flavor-wise, Camembert Cheese suits recipes that want slightly sour, stronger than brie notes, while Roquefort Cheese fits dishes calling for mild to strong.
Which is your favorite?
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Frequently Asked Questions
Is Camembert Cheese the same as Roquefort Cheese?
No, they're distinct cheeses. Camembert Cheese is made from cow milk; Roquefort Cheese uses sheep. Aging also differs: Camembert Cheese is typically aged minimum 3 weeks, Roquefort Cheese minimum of 90 days, average of 5 months.
Is Camembert Cheese similar to Roquefort Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Camembert Cheese for Roquefort Cheese?
You can, but expect a shift in richness and milk character.
Does Camembert Cheese taste like Roquefort Cheese?
Camembert Cheese reads as slightly sour, stronger than brie, while Roquefort Cheese is mild to strong. Aromas also diverge. Camembert Cheese leans buttery, rich, and Roquefort Cheese is closer to sweet.
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 Roquefort Cheese made of?
Roquefort Cheese is made from sheep milk (unpasteurized), using animal rennet. It's typically aged minimum of 90 days, average of 5 months. It originates in France.
Which should I choose, Camembert Cheese or Roquefort Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Camembert Cheese is soft, artisan, while Roquefort Cheese is moist, very creamy.