Camembert Cheese vs Ennstaler Steirerkas Cheese
Camembert Cheese is a soft, artisan cow-milk cheese from France, while Ennstaler Steirerkas Cheese is granular or crumbly to clammy 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 Ennstaler Steirerkas Cheese?
Ennstaler Steirerkas is a traditional cheese from Austria, specifically from the district of Liezen in the north-western part of Styria. It is a sour milk cheese made from raw or pasteurized skimmed cow's milk. The cheese is formed into a truncated cone weighing up to 4 kg and is made without rennet, using only acid coagulation. It is known for its crumbly texture and distinctive aroma, with a sour, strong, and piquant flavor. The cheese matures over at least three weeks, developing a dry, brownish or greyish surface with a layer of green or white mold. The interior is marbled, pale brown to brown-grey, with a granular or crumbly texture. The cheese is influenced by the local alpine flora, which contributes to its unique flavor and aroma.
What's the Difference Between Camembert Cheese and Ennstaler Steirerkas Cheese?
- Milk treatment: Camembert Cheese (unpasteurized for AOC Camembert de Normandie, pasteurized for most other versions), Ennstaler Steirerkas Cheese (Raw or pasteurized skimmed milk)
- Texture: Camembert Cheese (soft, artisan), Ennstaler Steirerkas Cheese (Granular or crumbly to clammy)
- Rind: Camembert Cheese (Bloomy), Ennstaler Steirerkas Cheese (Dry, brownish or greyish, covered with green or white mold)
- Aging: Camembert Cheese (minimum 3 weeks), Ennstaler Steirerkas Cheese (At least three weeks)
- Taste: Camembert Cheese (slightly sour, stronger than brie), Ennstaler Steirerkas Cheese (Sour, strong, piquant, spicy to sharp)
Side-by-Side Comparison
| Camembert Cheese | Ennstaler Steirerkas Cheese | |
|---|---|---|
| Country of Origin | France | — |
| Specific Origin | Camembert, Normandy, Northwest France | District Of Liezen, North-Western Part Of Styria |
| Milk Type | Cow's milk | Cow's milk |
| Milk Treatment | Unpasteurized for AOC Camembert de Normandie, pasteurized for most other versions | Raw or pasteurized skimmed milk |
| Texture | Soft, artisan | Granular or crumbly to clammy |
| Rind | Bloomy | Dry, brownish or greyish, covered with green or white mold |
| Aging | Minimum 3 weeks | At least three weeks |
| Taste | Slightly sour, stronger than brie | Sour, strong, piquant, spicy to sharp |
Taste Comparison: Does Camembert Cheese Taste Like Ennstaler Steirerkas Cheese?
Camembert Cheese reads as slightly sour, stronger than brie, while Ennstaler Steirerkas Cheese brings sour, strong, piquant, spicy to sharp character. On the nose, Camembert Cheese offers buttery, rich, contrasted with Ennstaler Steirerkas Cheese's robust and spicy, with an earthy odor and mild ammonia note. Aging plays into this as well. Camembert Cheese at minimum 3 weeks develops a different profile than Ennstaler Steirerkas Cheese at at least three weeks.
Can You Substitute Camembert Cheese for Ennstaler Steirerkas Cheese?
In most recipes, Camembert Cheese and Ennstaler Steirerkas 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 granular or crumbly to clammy. Flavor-wise, Camembert Cheese reads as slightly sour, stronger than brie while Ennstaler Steirerkas Cheese brings sour, strong, piquant, spicy to sharp notes.
Which Is Better, Camembert Cheese or Ennstaler Steirerkas 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 granular or crumbly to clammy profile, Ennstaler Steirerkas Cheese is the better fit. Flavor-wise, Camembert Cheese suits recipes that want slightly sour, stronger than brie notes, while Ennstaler Steirerkas Cheese fits dishes calling for sour, strong, piquant, spicy to sharp.
Which is your favorite?
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Frequently Asked Questions
Is Camembert Cheese the same as Ennstaler Steirerkas Cheese?
No, they're distinct cheeses. Aging also differs: Camembert Cheese is typically aged minimum 3 weeks, Ennstaler Steirerkas Cheese at least three weeks.
Is Camembert Cheese similar to Ennstaler Steirerkas Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Camembert Cheese for Ennstaler Steirerkas Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Camembert Cheese taste like Ennstaler Steirerkas Cheese?
Camembert Cheese reads as slightly sour, stronger than brie, while Ennstaler Steirerkas Cheese is sour, strong, piquant, spicy to sharp. Aromas also diverge. Camembert Cheese leans buttery, rich, and Ennstaler Steirerkas Cheese is closer to robust and spicy, with an earthy odor and mild ammonia note.
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 Ennstaler Steirerkas Cheese made of?
Ennstaler Steirerkas Cheese is made from cow milk (raw or pasteurized skimmed milk), using not used rennet. It's typically aged at least three weeks.
Which should I choose, Camembert Cheese or Ennstaler Steirerkas Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Camembert Cheese is soft, artisan, while Ennstaler Steirerkas Cheese is granular or crumbly to clammy.