Camembert Cheese vs Roule Cheese
Camembert Cheese is a soft, artisan cow-milk cheese from France, while Roule Cheese is soft, artisan 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 Roule Cheese?
Roule is a French cheese with a soft, creamy texture, usually flavoured with herbs and garlic. A piece of it has the structure of a slice of Swiss roll.
What's the Difference Between Camembert Cheese and Roule Cheese?
- Rind: Camembert Cheese (Bloomy), Roule Cheese (natural)
- Taste: Camembert Cheese (slightly sour, stronger than brie), Roule Cheese (spicy, sweet, tangy)
Side-by-Side Comparison
| Camembert Cheese | Roule Cheese | |
|---|---|---|
| Country of Origin | France | France |
| Specific Origin | Camembert, Normandy, Northwest France | Centre Region, France |
| Milk Type | Cow's milk | Cow's milk |
| Milk Treatment | Unpasteurized for AOC Camembert de Normandie, pasteurized for most other versions | — |
| Texture | Soft, artisan | Soft, artisan |
| Rind | Bloomy | Natural |
| Aging | Minimum 3 weeks | — |
| Taste | Slightly sour, stronger than brie | Spicy, sweet, tangy |
Taste Comparison: Does Camembert Cheese Taste Like Roule Cheese?
Camembert Cheese reads as slightly sour, stronger than brie, while Roule Cheese brings spicy, sweet, tangy character. On the nose, Camembert Cheese offers buttery, rich, contrasted with Roule Cheese's herbal, rich. More specifically, Camembert Cheese shows slightly sour, sometimes chalky, stronger than brie of the same ripening time; ammonia when overripe, while Roule Cheese leans toward garlic and herbs.
Can You Substitute Camembert Cheese for Roule Cheese?
In most recipes, Camembert Cheese and Roule Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Flavor-wise, Camembert Cheese reads as slightly sour, stronger than brie while Roule Cheese brings spicy, sweet, tangy notes.
Which Is Better, Camembert Cheese or Roule Cheese?
There's no single winner. It depends on your recipe and the profile you want. Flavor-wise, Camembert Cheese suits recipes that want slightly sour, stronger than brie notes, while Roule Cheese fits dishes calling for spicy, sweet, tangy.
Which is your favorite?
One click, anonymous. See what others chose.
Frequently Asked Questions
Is Camembert Cheese the same as Roule Cheese?
No, they're distinct cheeses.
Is Camembert Cheese similar to Roule Cheese?
Yes, they share close profiles. Same milk base and similar texture make them workable alternatives in many recipes.
Can I substitute Camembert Cheese for Roule Cheese?
Yes, quite easily. The milk base and texture are close enough that most recipes won't notice the swap.
Does Camembert Cheese taste like Roule Cheese?
Camembert Cheese reads as slightly sour, stronger than brie, while Roule Cheese is spicy, sweet, tangy. Aromas also diverge. Camembert Cheese leans buttery, rich, and Roule Cheese is closer to herbal, rich.
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 Roule Cheese made of?
Roule Cheese is made from cow milk. It originates in France.
Which should I choose, Camembert Cheese or Roule Cheese?
It depends on the dish. The table above is the fastest way to decide based on your recipe.