Camembert Cheese vs Caşcaval de Săveni Cheese

Camembert Cheese is a soft, artisan cow-milk cheese from France, while Caşcaval de Săveni Cheese is doughy, springy, and creamy and made from cow milk.

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 Caşcaval de Săveni Cheese?

Cașcaval de Săveni is a semi-hard cheese from Romania, specifically from the northern half of Botoșani County. It is made from raw cow's milk and undergoes a traditional production process involving enzymatic coagulation with rennet. The cheese is aged for a minimum of 60 days, developing a unique flavor profile with sweet, salty, and slightly bitter notes reminiscent of walnuts. The cheese has a doughy, springy, and creamy texture, with a cream to pale yellow color. It is sold in cuboid or cylindrical shapes, either coated in wax or covered with a heat-shrinkable film. The cheese's distinct characteristics are attributed to the local milk and traditional production methods passed down through generations. The geographical area and local flora contribute to the cheese's flavor and aroma.

What's the Difference Between Camembert Cheese and Caşcaval de Săveni Cheese?

• Milk treatment: Camembert Cheese (unpasteurized for AOC Camembert de Normandie, pasteurized for most other versions), Caşcaval de Săveni Cheese (Raw)
• Texture: Camembert Cheese (soft, artisan), Caşcaval de Săveni Cheese (Doughy, springy, and creamy)
• Rind: Camembert Cheese (Bloomy), Caşcaval de Săveni Cheese (Thin rind, darker yellow than the inside)
• Aging: Camembert Cheese (minimum 3 weeks), Caşcaval de Săveni Cheese (Minimum 60 days)
• Taste: Camembert Cheese (slightly sour, stronger than brie), Caşcaval de Săveni Cheese (Pleasant, both sweet and salty, with a hint of bitterness)

Side-by-Side Comparison

Taste Comparison: Does Camembert Cheese Taste Like Caşcaval de Săveni Cheese?

Camembert Cheese reads as slightly sour, stronger than brie, while Caşcaval de Săveni Cheese brings pleasant, both sweet and salty, with a hint of bitterness character. On the nose, Camembert Cheese offers buttery, rich, contrasted with Caşcaval de Săveni Cheese's intensifies during aging, reminiscent of moist earth and floral aromas. More specifically, Camembert Cheese shows slightly sour, sometimes chalky, stronger than brie of the same ripening time; ammonia when overripe, while Caşcaval de Săveni Cheese leans toward reminiscent of walnuts, due to proteolytic fermentation. Aging plays into this as well. Camembert Cheese at minimum 3 weeks develops a different profile than Caşcaval de Săveni Cheese at minimum 60 days.

Can You Substitute Camembert Cheese for Caşcaval de Săveni Cheese?

In most recipes, Camembert Cheese and Caşcaval de Săveni 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 doughy, springy, and creamy. Flavor-wise, Camembert Cheese reads as slightly sour, stronger than brie while Caşcaval de Săveni Cheese brings pleasant, both sweet and salty, with a hint of bitterness notes.

Which Is Better, Camembert Cheese or Caşcaval de Săveni 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 doughy, springy, and creamy profile, Caşcaval de Săveni Cheese is the better fit. Flavor-wise, Camembert Cheese suits recipes that want slightly sour, stronger than brie notes, while Caşcaval de Săveni Cheese fits dishes calling for pleasant, both sweet and salty, with a hint of bitterness.

Frequently Asked Questions

Is Camembert Cheese the same as Caşcaval de Săveni Cheese?

No, they're distinct cheeses. Aging also differs: Camembert Cheese is typically aged minimum 3 weeks, Caşcaval de Săveni Cheese minimum 60 days.

Is Camembert Cheese similar to Caşcaval de Săveni Cheese?

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

Can I substitute Camembert Cheese for Caşcaval de Săveni Cheese?

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

Does Camembert Cheese taste like Caşcaval de Săveni Cheese?

Camembert Cheese reads as slightly sour, stronger than brie, while Caşcaval de Săveni Cheese is pleasant, both sweet and salty, with a hint of bitterness. Aromas also diverge. Camembert Cheese leans buttery, rich, and Caşcaval de Săveni Cheese is closer to intensifies during aging, reminiscent of moist earth and floral aromas.

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 Caşcaval de Săveni Cheese made of?

Caşcaval de Săveni Cheese is made from cow milk (raw), using enzymatic coagulation with rennet. It's typically aged minimum 60 days.

Which should I choose, Camembert Cheese or Caşcaval de Săveni Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Camembert Cheese is soft, artisan, while Caşcaval de Săveni Cheese is doughy, springy, and creamy.