Camembert Cheese vs Herve Cheese

Camembert Cheese is a soft, artisan cow-milk cheese from France, while Herve Cheese is soft, artisan and made from cow milk, originating in Belgium.

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 Herve Cheese?

Herve is a Belgian washed rind cheese made from raw cow's milk in the countryside near Liège, where it has been produced since the 15th century. It is known for the powerful smell that Brevibacterium linens gives it after about three months of ripening.

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

• Origin: Camembert Cheese (France), Herve Cheese (Belgium)
• Milk treatment: Camembert Cheese (unpasteurized for AOC Camembert de Normandie, pasteurized for most other versions), Herve Cheese (raw)
• Rind: Camembert Cheese (Bloomy), Herve Cheese (washed)
• Aging: Camembert Cheese (minimum 3 weeks), Herve Cheese (about 3 months)
• Taste: Camembert Cheese (slightly sour, stronger than brie), Herve Cheese (smooth, spicy)

Side-by-Side Comparison

Taste Comparison: Does Camembert Cheese Taste Like Herve Cheese?

Camembert Cheese reads as slightly sour, stronger than brie, while Herve Cheese brings smooth, spicy character. On the nose, Camembert Cheese offers buttery, rich, contrasted with Herve Cheese's pungent, strong. More specifically, Camembert Cheese shows slightly sour, sometimes chalky, stronger than brie of the same ripening time; ammonia when overripe, while Herve Cheese leans toward sweet when young, spicy with age. Aging plays into this as well. Camembert Cheese at minimum 3 weeks develops a different profile than Herve Cheese at about 3 months.

Can You Substitute Camembert Cheese for Herve Cheese?

In most recipes, Camembert Cheese and Herve 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 Herve Cheese brings smooth, spicy notes.

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

Frequently Asked Questions

Is Camembert Cheese the same as Herve Cheese?

No, they're distinct cheeses. Camembert Cheese originates in France, while Herve Cheese comes from Belgium. Aging also differs: Camembert Cheese is typically aged minimum 3 weeks, Herve Cheese about 3 months.

Is Camembert Cheese similar to Herve 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 Herve 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 Herve Cheese?

Camembert Cheese reads as slightly sour, stronger than brie, while Herve Cheese is smooth, spicy. Aromas also diverge. Camembert Cheese leans buttery, rich, and Herve Cheese is closer to pungent, strong.

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 Herve Cheese made of?

Herve Cheese is made from cow milk (raw). It's typically aged about 3 months. It originates in Belgium.

Which should I choose, Camembert Cheese or Herve Cheese?

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