Camembert Cheese vs Trappe de la Coudre Cheese
Camembert Cheese is a soft, artisan cow-milk cheese from France, while Trappe de la Coudre 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 Trappe de la Coudre Cheese?
Trappe de la Coudre, also sold as trappiste de Laval, is a soft French cheese with a washed rind made from pasteurized cow's milk at Entrammes in Mayenne. Trappist nuns ripen it in the cellars of the abbey Notre-Dame de la Coudre at Laval.
What's the Difference Between Camembert Cheese and Trappe de la Coudre Cheese?
- Milk treatment: Camembert Cheese (unpasteurized for AOC Camembert de Normandie, pasteurized for most other versions), Trappe de la Coudre Cheese (pasteurized)
- Rind: Camembert Cheese (Bloomy), Trappe de la Coudre Cheese (washed)
- Taste: Camembert Cheese (slightly sour, stronger than brie), Trappe de la Coudre Cheese (salty, sweet)
Side-by-Side Comparison
| Camembert Cheese | Trappe de la Coudre Cheese | |
|---|---|---|
| Country of Origin | France | France |
| Specific Origin | Camembert, Normandy, Northwest France | Laval, Mayenne |
| Milk Type | Cow's milk | Cow's milk |
| Milk Treatment | Unpasteurized for AOC Camembert de Normandie, pasteurized for most other versions | Pasteurized |
| Texture | Soft, artisan | Soft, artisan |
| Rind | Bloomy | Washed |
| Aging | Minimum 3 weeks | — |
| Taste | Slightly sour, stronger than brie | Salty, sweet |
Taste Comparison: Does Camembert Cheese Taste Like Trappe de la Coudre Cheese?
Camembert Cheese reads as slightly sour, stronger than brie, while Trappe de la Coudre Cheese brings salty, sweet character.
Can You Substitute Camembert Cheese for Trappe de la Coudre Cheese?
In most recipes, Camembert Cheese and Trappe de la Coudre 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 Trappe de la Coudre Cheese brings salty, sweet notes.
Which Is Better, Camembert Cheese or Trappe de la Coudre 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 Trappe de la Coudre Cheese fits dishes calling for salty, sweet.
Which is your favorite?
One click, anonymous. See what others chose.
Frequently Asked Questions
Is Camembert Cheese the same as Trappe de la Coudre Cheese?
No, they're distinct cheeses.
Is Camembert Cheese similar to Trappe de la Coudre 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 Trappe de la Coudre 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 Trappe de la Coudre Cheese?
Camembert Cheese reads as slightly sour, stronger than brie, while Trappe de la Coudre Cheese is salty, sweet.
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 Trappe de la Coudre Cheese made of?
Trappe de la Coudre Cheese is made from cow milk (pasteurized). It originates in France.
Which should I choose, Camembert Cheese or Trappe de la Coudre Cheese?
It depends on the dish. The table above is the fastest way to decide based on your recipe.