Camembert Cheese vs Soumaintrain Cheese

Camembert Cheese is a soft, artisan cow-milk cheese from France, while Soumaintrain 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 Soumaintrain Cheese?

Soumaintrain is a soft washed-rind cow's milk cheese from Burgundy, made with raw or pasteurized milk. Brine washing every few days builds an orange rind and a very pronounced flavor.

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

• Milk treatment: Camembert Cheese (unpasteurized for AOC Camembert de Normandie, pasteurized for most other versions), Soumaintrain Cheese (unpasteurized)
• Rind: Camembert Cheese (Bloomy), Soumaintrain Cheese (washed)
• Aging: Camembert Cheese (minimum 3 weeks), Soumaintrain Cheese (at least 21 days)
• Taste: Camembert Cheese (slightly sour, stronger than brie), Soumaintrain Cheese (creamy)

Side-by-Side Comparison

Taste Comparison: Does Camembert Cheese Taste Like Soumaintrain Cheese?

Camembert Cheese reads as slightly sour, stronger than brie, while Soumaintrain Cheese brings creamy character. On the nose, Camembert Cheese offers buttery, rich, contrasted with Soumaintrain Cheese's rich. More specifically, Camembert Cheese shows slightly sour, sometimes chalky, stronger than brie of the same ripening time; ammonia when overripe, while Soumaintrain Cheese leans toward characteristic and very pronounced. Aging plays into this as well. Camembert Cheese at minimum 3 weeks develops a different profile than Soumaintrain Cheese at at least 21 days.

Can You Substitute Camembert Cheese for Soumaintrain Cheese?

In most recipes, Camembert Cheese and Soumaintrain 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 Soumaintrain Cheese brings creamy notes.

Which Is Better, Camembert Cheese or Soumaintrain 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 Soumaintrain Cheese fits dishes calling for creamy.

Frequently Asked Questions

Is Camembert Cheese the same as Soumaintrain Cheese?

No, they're distinct cheeses. Aging also differs: Camembert Cheese is typically aged minimum 3 weeks, Soumaintrain Cheese at least 21 days.

Is Camembert Cheese similar to Soumaintrain 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 Soumaintrain 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 Soumaintrain Cheese?

Camembert Cheese reads as slightly sour, stronger than brie, while Soumaintrain Cheese is creamy. Aromas also diverge. Camembert Cheese leans buttery, rich, and Soumaintrain Cheese is closer to 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 Soumaintrain Cheese made of?

Soumaintrain Cheese is made from cow milk (unpasteurized). It's typically aged at least 21 days. It originates in France.

Which should I choose, Camembert Cheese or Soumaintrain Cheese?

It depends on the dish. The table above is the fastest way to decide based on your recipe.