Camembert Cheese vs Le Lacandou Cheese
Camembert Cheese is a soft, artisan cow-milk cheese from France, while Le Lacandou Cheese is soft, artisan and made from sheep 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 Le Lacandou Cheese?
Le Lacandou is a soft, artisan cheese from the Aveyron region in France, made from unpasteurized sheep's milk. It has a fat content of 45%, contributing to its creamy and smooth texture. The cheese is pale yellow with a natural rind. In terms of flavor, it offers a fruity taste that makes it quite pleasant. Its aroma is grassy, reminiscent of the pastoral landscapes where the sheep graze. This combination of flavors and scents makes Le Lacandou an enjoyable choice for cheese enthusiasts.
What's the Difference Between Camembert Cheese and Le Lacandou Cheese?
- Milk type: Camembert Cheese (cow's milk), Le Lacandou Cheese (sheep's milk)
- Milk treatment: Camembert Cheese (unpasteurized for AOC Camembert de Normandie, pasteurized for most other versions), Le Lacandou Cheese (unpasteurized)
- Rind: Camembert Cheese (Bloomy), Le Lacandou Cheese (natural)
- Taste: Camembert Cheese (slightly sour, stronger than brie), Le Lacandou Cheese (fruity)
Side-by-Side Comparison
| Camembert Cheese | Le Lacandou Cheese | |
|---|---|---|
| Country of Origin | France | France |
| Specific Origin | Camembert, Normandy, Northwest France | Aveyron |
| Milk Type | Cow's milk | Sheep's milk |
| Milk Treatment | Unpasteurized for AOC Camembert de Normandie, pasteurized for most other versions | Unpasteurized |
| Texture | Soft, artisan | Soft, artisan |
| Rind | Bloomy | Natural |
| Aging | Minimum 3 weeks | — |
| Taste | Slightly sour, stronger than brie | Fruity |
Taste Comparison: Does Camembert Cheese Taste Like Le Lacandou Cheese?
Camembert Cheese reads as slightly sour, stronger than brie, while Le Lacandou Cheese brings fruity character. On the nose, Camembert Cheese offers buttery, rich, contrasted with Le Lacandou Cheese's grassy.
Can You Substitute Camembert Cheese for Le Lacandou Cheese?
Camembert Cheese can stand in for Le Lacandou Cheese in many dishes, but the switch will shift the overall character of the recipe. Flavor-wise, Camembert Cheese reads as slightly sour, stronger than brie while Le Lacandou Cheese brings fruity notes.
Which Is Better, Camembert Cheese or Le Lacandou 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 Le Lacandou Cheese fits dishes calling for fruity.
Which is your favorite?
One click, anonymous. See what others chose.
Frequently Asked Questions
Is Camembert Cheese the same as Le Lacandou Cheese?
No, they're distinct cheeses. Camembert Cheese is made from cow milk; Le Lacandou Cheese uses sheep.
Is Camembert Cheese similar to Le Lacandou Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Camembert Cheese for Le Lacandou Cheese?
You can, but expect a shift in richness and milk character.
Does Camembert Cheese taste like Le Lacandou Cheese?
Camembert Cheese reads as slightly sour, stronger than brie, while Le Lacandou Cheese is fruity. Aromas also diverge. Camembert Cheese leans buttery, rich, and Le Lacandou Cheese is closer to grassy.
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 Le Lacandou Cheese made of?
Le Lacandou Cheese is made from sheep milk (unpasteurized). It originates in France.
Which should I choose, Camembert Cheese or Le Lacandou Cheese?
It depends on the dish. The table above is the fastest way to decide based on your recipe.