Camembert Cheese vs Livarot Cheese

Camembert Cheese is a soft, artisan cow-milk cheese from France, while Livarot Cheese is chewy, melts in the mouth 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 Livarot Cheese?

Livarot is a soft, pungent washed-rind cheese from Normandy, made with Normande cow's milk and protected by an AOC since 1975. Rings of dried reedmace circle its orange rind, which is why it also goes by the name colonel.

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

• Milk treatment: Camembert Cheese (unpasteurized for AOC Camembert de Normandie, pasteurized for most other versions), Livarot Cheese (mostly pasteurized; only 12% raw)
• Texture: Camembert Cheese (soft, artisan), Livarot Cheese (Chewy, Melts in the mouth)
• Rind: Camembert Cheese (Bloomy), Livarot Cheese (Sticky, Orangey)
• Aging: Camembert Cheese (minimum 3 weeks), Livarot Cheese (21 days)
• Taste: Camembert Cheese (slightly sour, stronger than brie), Livarot Cheese (Pungent)

Side-by-Side Comparison

Taste Comparison: Does Camembert Cheese Taste Like Livarot Cheese?

Camembert Cheese reads as slightly sour, stronger than brie, while Livarot Cheese brings pungent character. On the nose, Camembert Cheese offers buttery, rich, contrasted with Livarot Cheese's pungent animalian. More specifically, Camembert Cheese shows slightly sour, sometimes chalky, stronger than brie of the same ripening time; ammonia when overripe, while Livarot Cheese leans toward onion, hay, smoke, with a pungent animalian aroma. Aging plays into this as well. Camembert Cheese at minimum 3 weeks develops a different profile than Livarot Cheese at 21 days.

Can You Substitute Camembert Cheese for Livarot Cheese?

In most recipes, Camembert Cheese and Livarot 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 chewy, melts in the mouth. Flavor-wise, Camembert Cheese reads as slightly sour, stronger than brie while Livarot Cheese brings pungent notes.

Which Is Better, Camembert Cheese or Livarot 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 chewy, melts in the mouth profile, Livarot Cheese is the better fit. Flavor-wise, Camembert Cheese suits recipes that want slightly sour, stronger than brie notes, while Livarot Cheese fits dishes calling for pungent.

Frequently Asked Questions

Is Camembert Cheese the same as Livarot Cheese?

No, they're distinct cheeses. Aging also differs: Camembert Cheese is typically aged minimum 3 weeks, Livarot Cheese 21 days.

Is Camembert Cheese similar to Livarot Cheese?

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

Can I substitute Camembert Cheese for Livarot Cheese?

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

Does Camembert Cheese taste like Livarot Cheese?

Camembert Cheese reads as slightly sour, stronger than brie, while Livarot Cheese is pungent. Aromas also diverge. Camembert Cheese leans buttery, rich, and Livarot Cheese is closer to pungent animalian.

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 Livarot Cheese made of?

Livarot Cheese is made from cow milk (mostly pasteurized; only 12% raw), using animal rennet. It's typically aged 21 days. It originates in France.

Which should I choose, Camembert Cheese or Livarot Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Camembert Cheese is soft, artisan, while Livarot Cheese is chewy, melts in the mouth.