Camembert Cheese vs Squacquerone di Romagna Cheese

Q: Is Camembert Cheese the same as Squacquerone di Romagna Cheese?

No. Camembert Cheese and Squacquerone di Romagna Cheese are distinct cheeses from France and Italy respectively. See the side-by-side table for the specific differences in milk type, texture, and aging.

Q: Can I substitute Camembert Cheese for Squacquerone di Romagna Cheese?

In most recipes you can swap Camembert Cheese for Squacquerone di Romagna Cheese, though the result will shift in bite and mouthfeel.

Q: Which should I choose, Camembert Cheese or Squacquerone di Romagna Cheese?

It depends on the dish. The texture and flavor rows in the table above are the best guide. Pick the one whose profile fits your recipe or board.

Camembert Cheese

Squacquerone di Romagna Cheese

Camembert Cheese is a soft, artisan cow-milk cheese from France, while Squacquerone di Romagna Cheese is soft and made from cow 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 Squacquerone di Romagna Cheese?

Squacquerone is a soft cow's milk cheese from Romagna, aged only a few days. Its high water content keeps it creamy and spreadable, and it is one of the main fillings for piadina.

What's the Difference Between Camembert Cheese and Squacquerone di Romagna Cheese?

Origin: Camembert Cheese (France), Squacquerone di Romagna Cheese (Italy)
Milk treatment: Camembert Cheese (unpasteurized for AOC Camembert de Normandie, pasteurized for most other versions), Squacquerone di Romagna Cheese (Pasteurized)
Texture: Camembert Cheese (soft, artisan), Squacquerone di Romagna Cheese (Soft)
Rind: Camembert Cheese (Bloomy), Squacquerone di Romagna Cheese (None)
Aging: Camembert Cheese (minimum 3 weeks), Squacquerone di Romagna Cheese (1 to 4 days)
Taste: Camembert Cheese (slightly sour, stronger than brie), Squacquerone di Romagna Cheese (Sweet or slightly acid)

Side-by-Side Comparison

	Camembert Cheese	Squacquerone di Romagna Cheese
Country of Origin	France	Italy
Specific Origin	Camembert, Normandy, Northwest France	Ravenna, Forli-Cesena, Rimini, Bologna, West Ferrara
Milk Type	Cow's milk	Whole cow’s milk
Milk Treatment	Unpasteurized for AOC Camembert de Normandie, pasteurized for most other versions	Pasteurized
Texture	Soft, artisan	Soft
Rind	Bloomy	None
Aging	Minimum 3 weeks	1 to 4 days
Taste	Slightly sour, stronger than brie	Sweet or slightly acid

Taste Comparison: Does Camembert Cheese Taste Like Squacquerone di Romagna Cheese?

Camembert Cheese reads as slightly sour, stronger than brie, while Squacquerone di Romagna Cheese brings sweet or slightly acid character. On the nose, Camembert Cheese offers buttery, rich, contrasted with Squacquerone di Romagna Cheese's herbaceous. More specifically, Camembert Cheese shows slightly sour, sometimes chalky, stronger than brie of the same ripening time; ammonia when overripe, while Squacquerone di Romagna Cheese leans toward sweet, slightly acid, herbaceous aroma. Aging plays into this as well. Camembert Cheese at minimum 3 weeks develops a different profile than Squacquerone di Romagna Cheese at 1 to 4 days.

Can You Substitute Camembert Cheese for Squacquerone di Romagna Cheese?

In most recipes, Camembert Cheese and Squacquerone di Romagna Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect soft, artisan bite and body where the recipe calls for soft. Flavor-wise, Camembert Cheese reads as slightly sour, stronger than brie while Squacquerone di Romagna Cheese brings sweet or slightly acid notes.

Which Is Better, Camembert Cheese or Squacquerone di Romagna 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 soft profile, Squacquerone di Romagna Cheese is the better fit. Flavor-wise, Camembert Cheese suits recipes that want slightly sour, stronger than brie notes, while Squacquerone di Romagna Cheese fits dishes calling for sweet or slightly acid.

Which is your favorite?

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Frequently Asked Questions

Is Camembert Cheese the same as Squacquerone di Romagna Cheese?

No, they're distinct cheeses. Camembert Cheese originates in France, while Squacquerone di Romagna Cheese comes from Italy. Aging also differs: Camembert Cheese is typically aged minimum 3 weeks, Squacquerone di Romagna Cheese 1 to 4 days.

Is Camembert Cheese similar to Squacquerone di Romagna Cheese?

Somewhat. They share a cow-milk base but diverge in texture and flavor.

Can I substitute Camembert Cheese for Squacquerone di Romagna Cheese?

You can, but expect a shift in bite and mouthfeel.

Does Camembert Cheese taste like Squacquerone di Romagna Cheese?

Camembert Cheese reads as slightly sour, stronger than brie, while Squacquerone di Romagna Cheese is sweet or slightly acid. Aromas also diverge. Camembert Cheese leans buttery, rich, and Squacquerone di Romagna Cheese is closer to herbaceous.

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 Squacquerone di Romagna Cheese made of?

Squacquerone di Romagna Cheese is made from cow milk (pasteurized), using calf liquid rennet. It's typically aged 1 to 4 days. It originates in Italy.

Which should I choose, Camembert Cheese or Squacquerone di Romagna Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Camembert Cheese is soft, artisan, while Squacquerone di Romagna Cheese is soft.