Camembert Cheese vs Fontainebleau Cheese

Camembert Cheese is a soft, artisan cow-milk cheese from France, while Fontainebleau Cheese is soft 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 Fontainebleau Cheese?

Fontainebleau is a soft, white cheese originating from the Ile-de-France region in France. Made from cow's milk, it can be produced using either pasteurized or unpasteurized milk. This cheese has a high fat content of 60%, contributing to its rich and creamy texture. Fontainebleau is known for its mild, milky, and smooth flavor profile with a subtle sweetness. The aroma is fresh and mild, reflecting its milky nature. It is rindless, which adds to its smooth and velvety consistency. Fontainebleau is often enjoyed on its own or paired with fruits or pastries.

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

• Milk treatment: Camembert Cheese (unpasteurized for AOC Camembert de Normandie, pasteurized for most other versions), Fontainebleau Cheese (pasteurized or unpasteurized)
• Texture: Camembert Cheese (soft, artisan), Fontainebleau Cheese (soft)
• Rind: Camembert Cheese (Bloomy), Fontainebleau Cheese (rindless)
• Taste: Camembert Cheese (slightly sour, stronger than brie), Fontainebleau Cheese (mild, milky, smooth, sweet)

Side-by-Side Comparison

Taste Comparison: Does Camembert Cheese Taste Like Fontainebleau Cheese?

Camembert Cheese reads as slightly sour, stronger than brie, while Fontainebleau Cheese brings mild, milky, smooth, sweet character. On the nose, Camembert Cheese offers buttery, rich, contrasted with Fontainebleau Cheese's fresh, mild, milky.

Can You Substitute Camembert Cheese for Fontainebleau Cheese?

In most recipes, Camembert Cheese and Fontainebleau 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 soft. Flavor-wise, Camembert Cheese reads as slightly sour, stronger than brie while Fontainebleau Cheese brings mild, milky, smooth, sweet notes.

Which Is Better, Camembert Cheese or Fontainebleau 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 soft profile, Fontainebleau Cheese is the better fit. Flavor-wise, Camembert Cheese suits recipes that want slightly sour, stronger than brie notes, while Fontainebleau Cheese fits dishes calling for mild, milky, smooth, sweet.

Frequently Asked Questions

Is Camembert Cheese the same as Fontainebleau Cheese?

No, they're distinct cheeses.

Is Camembert Cheese similar to Fontainebleau Cheese?

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

Can I substitute Camembert Cheese for Fontainebleau Cheese?

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

Does Camembert Cheese taste like Fontainebleau Cheese?

Camembert Cheese reads as slightly sour, stronger than brie, while Fontainebleau Cheese is mild, milky, smooth, sweet. Aromas also diverge. Camembert Cheese leans buttery, rich, and Fontainebleau Cheese is closer to fresh, mild, milky.

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 Fontainebleau Cheese made of?

Fontainebleau Cheese is made from cow milk (pasteurized or unpasteurized). It originates in France.

Which should I choose, Camembert Cheese or Fontainebleau Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Camembert Cheese is soft, artisan, while Fontainebleau Cheese is soft.