Camembert Cheese vs Saint Marcellin Cheese
Camembert Cheese is a soft, artisan cow-milk cheese from France, while Saint Marcellin 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 Saint Marcellin Cheese?
Saint-Marcellin is a small soft cow's milk cheese from the Dauphiné area of France, weighing about 80 grams. It is sold at three stages of ripening, sec, crémeux and bleu, and turns runnier as it ages.
What's the Difference Between Camembert Cheese and Saint Marcellin Cheese?
- Aging: Camembert Cheese (minimum 3 weeks), Saint Marcellin Cheese (2 to 3 weeks)
- Taste: Camembert Cheese (slightly sour, stronger than brie), Saint Marcellin Cheese (mild, tangy)
Side-by-Side Comparison
| Camembert Cheese | Saint Marcellin Cheese | |
|---|---|---|
| Country of Origin | France | France |
| Specific Origin | Camembert, Normandy, Northwest France | Dauphiné, Rhône-Alpes, 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 | — |
| Aging | Minimum 3 weeks | 2 to 3 weeks |
| Taste | Slightly sour, stronger than brie | Mild, tangy |
Taste Comparison: Does Camembert Cheese Taste Like Saint Marcellin Cheese?
Camembert Cheese reads as slightly sour, stronger than brie, while Saint Marcellin Cheese brings mild, tangy character. Aging plays into this as well. Camembert Cheese at minimum 3 weeks develops a different profile than Saint Marcellin Cheese at 2 to 3 weeks.
Can You Substitute Camembert Cheese for Saint Marcellin Cheese?
In most recipes, Camembert Cheese and Saint Marcellin 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 Saint Marcellin Cheese brings mild, tangy notes.
Which Is Better, Camembert Cheese or Saint Marcellin 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 Saint Marcellin Cheese fits dishes calling for mild, tangy.
Which is your favorite?
One click, anonymous. See what others chose.
Frequently Asked Questions
Is Camembert Cheese the same as Saint Marcellin Cheese?
No, they're distinct cheeses. Aging also differs: Camembert Cheese is typically aged minimum 3 weeks, Saint Marcellin Cheese 2 to 3 weeks.
Is Camembert Cheese similar to Saint Marcellin 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 Saint Marcellin 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 Saint Marcellin Cheese?
Camembert Cheese reads as slightly sour, stronger than brie, while Saint Marcellin Cheese is mild, tangy.
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 Saint Marcellin Cheese made of?
Saint Marcellin Cheese is made from cow milk. It's typically aged 2 to 3 weeks. It originates in France.
Which should I choose, Camembert Cheese or Saint Marcellin Cheese?
It depends on the dish. The table above is the fastest way to decide based on your recipe.