Camembert Cheese vs Metsovone Cheese

Q: Is Camembert Cheese the same as Metsovone Cheese?

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

Q: Can I substitute Camembert Cheese for Metsovone Cheese?

In most recipes you can swap Camembert Cheese for Metsovone Cheese, though the result will shift in richness and milk character.

Q: Which should I choose, Camembert Cheese or Metsovone 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

Metsovone Cheese

Camembert Cheese is a soft, artisan cow-milk cheese from France, while Metsovone Cheese is semihard to hard and made from cow, goat, or sheep milk, originating in Greece.

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 Metsovone Cheese?

Metsovone is a semi-hard smoked pasta filata cheese from the Aromanian village of Metsovo in Epirus, Greece. It has carried European protected designation of origin status since 1996 and is one of the village's best known foods.

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

Origin: Camembert Cheese (France), Metsovone Cheese (Greece)
Milk type: Camembert Cheese (cow's milk), Metsovone Cheese (Cow's milk, Ewe's or Goat's milk)
Milk treatment: Camembert Cheese (unpasteurized for AOC Camembert de Normandie, pasteurized for most other versions), Metsovone Cheese (Smoked)
Texture: Camembert Cheese (soft, artisan), Metsovone Cheese (Semihard to hard)
Rind: Camembert Cheese (Bloomy), Metsovone Cheese (Waxed)
Aging: Camembert Cheese (minimum 3 weeks), Metsovone Cheese (3 months)
Taste: Camembert Cheese (slightly sour, stronger than brie), Metsovone Cheese (Slightly salty and piquant)

Side-by-Side Comparison

	Camembert Cheese	Metsovone Cheese
Country of Origin	France	Greece
Specific Origin	Camembert, Normandy, Northwest France	Metsovo, Epirus
Milk Type	Cow's milk	Cow's milk, Ewe's or Goat's milk
Milk Treatment	Unpasteurized for AOC Camembert de Normandie, pasteurized for most other versions	Smoked
Texture	Soft, artisan	Semihard to hard
Rind	Bloomy	Waxed
Aging	Minimum 3 weeks	3 months
Taste	Slightly sour, stronger than brie	Slightly salty and piquant

Taste Comparison: Does Camembert Cheese Taste Like Metsovone Cheese?

Camembert Cheese reads as slightly sour, stronger than brie, while Metsovone Cheese brings slightly salty and piquant character. On the nose, Camembert Cheese offers buttery, rich, contrasted with Metsovone Cheese's natural smoke. More specifically, Camembert Cheese shows slightly sour, sometimes chalky, stronger than brie of the same ripening time; ammonia when overripe, while Metsovone Cheese leans toward smoked cheese resembling italian provolone with a special smoked perfume. Aging plays into this as well. Camembert Cheese at minimum 3 weeks develops a different profile than Metsovone Cheese at 3 months.

Can You Substitute Camembert Cheese for Metsovone Cheese?

Camembert Cheese can stand in for Metsovone Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect soft, artisan bite and body where the recipe calls for semihard to hard. Flavor-wise, Camembert Cheese reads as slightly sour, stronger than brie while Metsovone Cheese brings slightly salty and piquant notes.

Which Is Better, Camembert Cheese or Metsovone 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 semihard to hard profile, Metsovone Cheese is the better fit. Flavor-wise, Camembert Cheese suits recipes that want slightly sour, stronger than brie notes, while Metsovone Cheese fits dishes calling for slightly salty and piquant.

Which is your favorite?

One click, anonymous. See what others chose.

Frequently Asked Questions

Is Camembert Cheese the same as Metsovone Cheese?

No, they're distinct cheeses. Camembert Cheese originates in France, while Metsovone Cheese comes from Greece. Camembert Cheese is made from cow milk; Metsovone Cheese uses cow, goat, or sheep. Aging also differs: Camembert Cheese is typically aged minimum 3 weeks, Metsovone Cheese 3 months.

Is Camembert Cheese similar to Metsovone Cheese?

Not closely. They use different milk bases and have distinct profiles.

Can I substitute Camembert Cheese for Metsovone Cheese?

You can, but expect a shift in richness and milk character.

Does Camembert Cheese taste like Metsovone Cheese?

Camembert Cheese reads as slightly sour, stronger than brie, while Metsovone Cheese is slightly salty and piquant. Aromas also diverge. Camembert Cheese leans buttery, rich, and Metsovone Cheese is closer to natural smoke.

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 Metsovone Cheese made of?

Metsovone Cheese is made from cow, goat, or sheep milk (smoked). It's typically aged 3 months. It originates in Greece.

Which should I choose, Camembert Cheese or Metsovone Cheese?

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