Camembert Cheese vs Kanterkaas Cheese

Q: Is Camembert Cheese the same as Kanterkaas Cheese?

No. Camembert Cheese and Kanterkaas Cheese are distinct cheeses from France and Netherlands respectively. See the side-by-side table for the specific differences in milk type, texture, and aging.

Q: Can I substitute Camembert Cheese for Kanterkaas Cheese?

In most recipes you can swap Camembert Cheese for Kanterkaas Cheese, though the result will shift in bite and mouthfeel.

Q: Which should I choose, Camembert Cheese or Kanterkaas Cheese?

It depends on the dish. The texture and flavor rows in the table above are the best guide. Pick the one whose profile fits your recipe or board.

Camembert Cheese is a soft, artisan cow-milk cheese from France, while Kanterkaas Cheese is firm to hard and made from cow milk, originating in Netherlands.

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 Kanterkaas Cheese?

Kanterkaas is a Dutch cow's milk cheese from Friesland and the Westerkwartier, protected by a PDO since 2000. It comes plain, with cumin as Kanterkomijnekaas, or with cumin and cloves as Kanternagelkaas, and tastes sharp to strong.

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

Origin: Camembert Cheese (France), Kanterkaas Cheese (Netherlands)
Milk treatment: Camembert Cheese (unpasteurized for AOC Camembert de Normandie, pasteurized for most other versions), Kanterkaas Cheese (Pasteurized)
Texture: Camembert Cheese (soft, artisan), Kanterkaas Cheese (Firm to hard)
Rind: Camembert Cheese (Bloomy), Kanterkaas Cheese (Natural or coated (colorless/yellow))
Aging: Camembert Cheese (minimum 3 weeks), Kanterkaas Cheese (Minimum 4 weeks)
Taste: Camembert Cheese (slightly sour, stronger than brie), Kanterkaas Cheese (Pleasant, sharp to strong (varies with age))

Side-by-Side Comparison

	Camembert Cheese	Kanterkaas Cheese
Country of Origin	France	Netherlands
Specific Origin	Camembert, Normandy, Northwest France	Friesland And Westerkwartier
Milk Type	Cow's milk	Cow
Milk Treatment	Unpasteurized for AOC Camembert de Normandie, pasteurized for most other versions	Pasteurized
Texture	Soft, artisan	Firm to hard
Rind	Bloomy	Natural or coated (colorless/yellow)
Aging	Minimum 3 weeks	Minimum 4 weeks
Taste	Slightly sour, stronger than brie	Pleasant, sharp to strong (varies with age)

Taste Comparison: Does Camembert Cheese Taste Like Kanterkaas Cheese?

Camembert Cheese reads as slightly sour, stronger than brie, while Kanterkaas Cheese brings pleasant, sharp to strong (varies with age) character. On the nose, Camembert Cheese offers buttery, rich, contrasted with Kanterkaas Cheese's aromatic, pleasant. More specifically, Camembert Cheese shows slightly sour, sometimes chalky, stronger than brie of the same ripening time; ammonia when overripe, while Kanterkaas Cheese leans toward plain sharp to strong; kanterkomijnekaas fragrant and mild to strong; kanternagelkaas fragrant and sharp to strong. Aging plays into this as well. Camembert Cheese at minimum 3 weeks develops a different profile than Kanterkaas Cheese at minimum 4 weeks.

Can You Substitute Camembert Cheese for Kanterkaas Cheese?

In most recipes, Camembert Cheese and Kanterkaas 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 firm to hard. Flavor-wise, Camembert Cheese reads as slightly sour, stronger than brie while Kanterkaas Cheese brings pleasant, sharp to strong (varies with age) notes.

Which Is Better, Camembert Cheese or Kanterkaas 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 firm to hard profile, Kanterkaas Cheese is the better fit. Flavor-wise, Camembert Cheese suits recipes that want slightly sour, stronger than brie notes, while Kanterkaas Cheese fits dishes calling for pleasant, sharp to strong (varies with age).

Which is your favorite?

One click, anonymous. See what others chose.

Frequently Asked Questions

Is Camembert Cheese the same as Kanterkaas Cheese?

No, they're distinct cheeses. Camembert Cheese originates in France, while Kanterkaas Cheese comes from Netherlands. Aging also differs: Camembert Cheese is typically aged minimum 3 weeks, Kanterkaas Cheese minimum 4 weeks.

Is Camembert Cheese similar to Kanterkaas Cheese?

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

Can I substitute Camembert Cheese for Kanterkaas Cheese?

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

Does Camembert Cheese taste like Kanterkaas Cheese?

Camembert Cheese reads as slightly sour, stronger than brie, while Kanterkaas Cheese is pleasant, sharp to strong (varies with age). Aromas also diverge. Camembert Cheese leans buttery, rich, and Kanterkaas Cheese is closer to aromatic, pleasant.

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 Kanterkaas Cheese made of?

Kanterkaas Cheese is made from cow milk (pasteurized), using animal rennet. It's typically aged minimum 4 weeks. It originates in Netherlands.

Which should I choose, Camembert Cheese or Kanterkaas Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Camembert Cheese is soft, artisan, while Kanterkaas Cheese is firm to hard.