Camembert Cheese vs Fourme de Montbrison Cheese

Camembert Cheese is a soft, artisan cow-milk cheese from France, while Fourme de Montbrison Cheese is dry, slightly rough 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 Fourme de Montbrison Cheese?

Fourme de Montbrison is a cow's milk blue cheese from the Forez mountains in southern France, sold in tall cylinders with an orange-brown rind. It is extremely mild for a blue cheese, with a dry taste, and has held its own AOC since 2002.

What's the Difference Between Camembert Cheese and Fourme de Montbrison Cheese?

• Milk treatment: Camembert Cheese (unpasteurized for AOC Camembert de Normandie, pasteurized for most other versions), Fourme de Montbrison Cheese (Raw or Pasteurized)
• Texture: Camembert Cheese (soft, artisan), Fourme de Montbrison Cheese (Dry, slightly rough)
• Rind: Camembert Cheese (Bloomy), Fourme de Montbrison Cheese (Fine orangey rind)
• Aging: Camembert Cheese (minimum 3 weeks), Fourme de Montbrison Cheese (Minimum 28 days after renneting, longer for full maturation)
• Taste: Camembert Cheese (slightly sour, stronger than brie), Fourme de Montbrison Cheese (Mild, refined)

Side-by-Side Comparison

Taste Comparison: Does Camembert Cheese Taste Like Fourme de Montbrison Cheese?

Camembert Cheese reads as slightly sour, stronger than brie, while Fourme de Montbrison Cheese brings mild, refined character. On the nose, Camembert Cheese offers buttery, rich, contrasted with Fourme de Montbrison Cheese's mountainous terrain, heather, gentian. More specifically, Camembert Cheese shows slightly sour, sometimes chalky, stronger than brie of the same ripening time; ammonia when overripe, while Fourme de Montbrison Cheese leans toward dry texture, discreetly blue-veined, marbled aspect. Aging plays into this as well. Camembert Cheese at minimum 3 weeks develops a different profile than Fourme de Montbrison Cheese at minimum 28 days after renneting, longer for full maturation.

Can You Substitute Camembert Cheese for Fourme de Montbrison Cheese?

In most recipes, Camembert Cheese and Fourme de Montbrison 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 dry, slightly rough. Flavor-wise, Camembert Cheese reads as slightly sour, stronger than brie while Fourme de Montbrison Cheese brings mild, refined notes.

Which Is Better, Camembert Cheese or Fourme de Montbrison 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 dry, slightly rough profile, Fourme de Montbrison Cheese is the better fit. Flavor-wise, Camembert Cheese suits recipes that want slightly sour, stronger than brie notes, while Fourme de Montbrison Cheese fits dishes calling for mild, refined.

Frequently Asked Questions

Is Camembert Cheese the same as Fourme de Montbrison Cheese?

No, they're distinct cheeses. Aging also differs: Camembert Cheese is typically aged minimum 3 weeks, Fourme de Montbrison Cheese minimum 28 days after renneting, longer for full maturation.

Is Camembert Cheese similar to Fourme de Montbrison Cheese?

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

Can I substitute Camembert Cheese for Fourme de Montbrison Cheese?

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

Does Camembert Cheese taste like Fourme de Montbrison Cheese?

Camembert Cheese reads as slightly sour, stronger than brie, while Fourme de Montbrison Cheese is mild, refined. Aromas also diverge. Camembert Cheese leans buttery, rich, and Fourme de Montbrison Cheese is closer to mountainous terrain, heather, gentian.

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 Fourme de Montbrison Cheese made of?

Fourme de Montbrison Cheese is made from cow milk (raw or pasteurized), using calf rennet. It's typically aged minimum 28 days after renneting, longer for full maturation. It originates in France.

Which should I choose, Camembert Cheese or Fourme de Montbrison Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Camembert Cheese is soft, artisan, while Fourme de Montbrison Cheese is dry, slightly rough.