Camembert Cheese vs Vacherin Cheese

Q: Is Camembert Cheese the same as Vacherin Cheese?

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

Q: Can I substitute Camembert Cheese for Vacherin Cheese?

In most recipes you can swap Camembert Cheese for Vacherin Cheese, though the result will shift in flavor and finish.

Q: Which should I choose, Camembert Cheese or Vacherin 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 is a soft, artisan cow-milk cheese from France, while Vacherin Cheese is soft, artisan and made from cow milk, originating in France and Switzerland.

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 Vacherin Cheese?

Vacherin is a French and Swiss cow's milk cheese made in two main styles: the soft, seasonal Mont d'Or from the Jura, sold in fir wood boxes, and the firmer Vacherin Fribourgeois from the canton of Fribourg. Both are staples of fondue.

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

Origin: Camembert Cheese (France), Vacherin Cheese (France and Switzerland)
Milk treatment: Camembert Cheese (unpasteurized for AOC Camembert de Normandie, pasteurized for most other versions), Vacherin Cheese (thermized (Swiss Vacherin Mont d'Or) or raw (French Vacherin du Haut-Doubs))
Rind: Camembert Cheese (Bloomy), Vacherin Cheese (washed)
Aging: Camembert Cheese (minimum 3 weeks), Vacherin Cheese (Vacherin Fribourgeois: 6 to 25 weeks depending on variety)
Taste: Camembert Cheese (slightly sour, stronger than brie), Vacherin Cheese (smooth)

Side-by-Side Comparison

	Camembert Cheese	Vacherin Cheese
Country of Origin	France	France And Switzerland
Specific Origin	Camembert, Normandy, Northwest France	Jura
Milk Type	Cow's milk	Cow's milk
Milk Treatment	Unpasteurized for AOC Camembert de Normandie, pasteurized for most other versions	Thermized (Swiss Vacherin Mont d'Or) or raw (French Vacherin du Haut-Doubs)
Texture	Soft, artisan	Soft, artisan
Rind	Bloomy	Washed
Aging	Minimum 3 weeks	Vacherin Fribourgeois: 6 to 25 weeks depending on variety
Taste	Slightly sour, stronger than brie	Smooth

Taste Comparison: Does Camembert Cheese Taste Like Vacherin Cheese?

Camembert Cheese reads as slightly sour, stronger than brie, while Vacherin Cheese brings smooth character. On the nose, Camembert Cheese offers buttery, rich, contrasted with Vacherin Cheese's rich. More specifically, Camembert Cheese shows slightly sour, sometimes chalky, stronger than brie of the same ripening time; ammonia when overripe, while Vacherin Cheese leans toward vacherin fribourgeois is slightly acidic and resinous, similar to italian fontina, with strength varying by age and type. Aging plays into this as well. Camembert Cheese at minimum 3 weeks develops a different profile than Vacherin Cheese at vacherin fribourgeois: 6 to 25 weeks depending on variety.

Can You Substitute Camembert Cheese for Vacherin Cheese?

In most recipes, Camembert Cheese and Vacherin 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 Vacherin Cheese brings smooth notes.

Which Is Better, Camembert Cheese or Vacherin 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 Vacherin Cheese fits dishes calling for smooth.

Which is your favorite?

One click, anonymous. See what others chose.

Frequently Asked Questions

Is Camembert Cheese the same as Vacherin Cheese?

No, they're distinct cheeses. Camembert Cheese originates in France, while Vacherin Cheese comes from France and Switzerland. Aging also differs: Camembert Cheese is typically aged minimum 3 weeks, Vacherin Cheese vacherin fribourgeois: 6 to 25 weeks depending on variety.

Is Camembert Cheese similar to Vacherin 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 Vacherin 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 Vacherin Cheese?

Camembert Cheese reads as slightly sour, stronger than brie, while Vacherin Cheese is smooth. Aromas also diverge. Camembert Cheese leans buttery, rich, and Vacherin 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 Vacherin Cheese made of?

Vacherin Cheese is made from cow milk (thermized (swiss vacherin mont d'or) or raw (french vacherin du haut-doubs)). It's typically aged vacherin fribourgeois: 6 to 25 weeks depending on variety. It originates in France and Switzerland.

Which should I choose, Camembert Cheese or Vacherin Cheese?

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