Camembert Cheese vs Toma Piemontese Cheese
Camembert Cheese
Toma Piemontese Cheese
Camembert Cheese is a soft, artisan cow-milk cheese from France, while Toma Piemontese Cheese is elastic / consistent and made from cow milk, originating in Italy.
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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 Toma Piemontese Cheese?
Toma Piemontese is the Piedmont version of Toma, a cow's milk cheese that runs from soft to semi-hard and melts well. It is the variety that carries protected designation of origin status under EU legislation.
What's the Difference Between Camembert Cheese and Toma Piemontese Cheese?
- Origin: Camembert Cheese (France), Toma Piemontese Cheese (Italy)
- Milk treatment: Camembert Cheese (unpasteurized for AOC Camembert de Normandie, pasteurized for most other versions), Toma Piemontese Cheese (pasteurized or whole)
- Texture: Camembert Cheese (soft, artisan), Toma Piemontese Cheese (Elastic / Consistent)
- Rind: Camembert Cheese (Bloomy), Toma Piemontese Cheese (natural)
- Aging: Camembert Cheese (minimum 3 weeks), Toma Piemontese Cheese (15 days (small), 60 days (large))
- Taste: Camembert Cheese (slightly sour, stronger than brie), Toma Piemontese Cheese (Mild, sweet / Savory, salty)
Side-by-Side Comparison
| Camembert Cheese | Toma Piemontese Cheese | |
|---|---|---|
| Country of Origin | France | Italy |
| Specific Origin | Camembert, Normandy, Northwest France | Cuneo, Turin, Biella, Vercelli, Novara, Verbania, Parts Of Asti |
| Milk Type | Cow's milk | Cow's milk |
| Milk Treatment | Unpasteurized for AOC Camembert de Normandie, pasteurized for most other versions | Pasteurized or whole |
| Texture | Soft, artisan | Elastic / Consistent |
| Rind | Bloomy | Natural |
| Aging | Minimum 3 weeks | 15 days (small), 60 days (large) |
| Taste | Slightly sour, stronger than brie | Mild, sweet / Savory, salty |
Taste Comparison: Does Camembert Cheese Taste Like Toma Piemontese Cheese?
Camembert Cheese reads as slightly sour, stronger than brie, while Toma Piemontese Cheese brings mild, sweet / savory, salty character. On the nose, Camembert Cheese offers buttery, rich, contrasted with Toma Piemontese Cheese's mild odor with milk and cream characteristics / strong and persistent. More specifically, Camembert Cheese shows slightly sour, sometimes chalky, stronger than brie of the same ripening time; ammonia when overripe, while Toma Piemontese Cheese leans toward dough-white or ivory-white with milk and cream characteristics / yellowish with a savory flavor. Aging plays into this as well. Camembert Cheese at minimum 3 weeks develops a different profile than Toma Piemontese Cheese at 15 days (small), 60 days (large).
Can You Substitute Camembert Cheese for Toma Piemontese Cheese?
In most recipes, Camembert Cheese and Toma Piemontese 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 elastic / consistent. Flavor-wise, Camembert Cheese reads as slightly sour, stronger than brie while Toma Piemontese Cheese brings mild, sweet / savory, salty notes.
Which Is Better, Camembert Cheese or Toma Piemontese 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 elastic / consistent profile, Toma Piemontese Cheese is the better fit. Flavor-wise, Camembert Cheese suits recipes that want slightly sour, stronger than brie notes, while Toma Piemontese Cheese fits dishes calling for mild, sweet / savory, salty.
Which is your favorite?
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Frequently Asked Questions
Is Camembert Cheese the same as Toma Piemontese Cheese?
No, they're distinct cheeses. Camembert Cheese originates in France, while Toma Piemontese Cheese comes from Italy. Aging also differs: Camembert Cheese is typically aged minimum 3 weeks, Toma Piemontese Cheese 15 days (small), 60 days (large).
Is Camembert Cheese similar to Toma Piemontese Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Camembert Cheese for Toma Piemontese Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Camembert Cheese taste like Toma Piemontese Cheese?
Camembert Cheese reads as slightly sour, stronger than brie, while Toma Piemontese Cheese is mild, sweet / savory, salty. Aromas also diverge. Camembert Cheese leans buttery, rich, and Toma Piemontese Cheese is closer to mild odor with milk and cream characteristics / strong and persistent.
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 Toma Piemontese Cheese made of?
Toma Piemontese Cheese is made from cow milk (pasteurized or whole). It's typically aged 15 days (small), 60 days (large). It originates in Italy.
Which should I choose, Camembert Cheese or Toma Piemontese Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Camembert Cheese is soft, artisan, while Toma Piemontese Cheese is elastic / consistent.