Camembert Cheese vs Olivet Cendre Cheese

Camembert Cheese is a soft, artisan cow-milk cheese from France, while Olivet Cendre Cheese is soft, artisan 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 Olivet Cendre Cheese?

Olivet cendré is a cow's milk cheese from Olivet, on the Loire in the Centre-Val de Loire region of France. It is aged in ash, which leaves a gray skin, and it is known for an earthy scent and a delicate taste.

What's the Difference Between Camembert Cheese and Olivet Cendre Cheese?

• Milk treatment: Camembert Cheese (unpasteurized for AOC Camembert de Normandie, pasteurized for most other versions), Olivet Cendre Cheese (unpasteurized)
• Rind: Camembert Cheese (Bloomy), Olivet Cendre Cheese (natural)
• Aging: Camembert Cheese (minimum 3 weeks), Olivet Cendre Cheese (at least 1 month, typically 3 months)
• Taste: Camembert Cheese (slightly sour, stronger than brie), Olivet Cendre Cheese (mild, smooth)

Side-by-Side Comparison

Taste Comparison: Does Camembert Cheese Taste Like Olivet Cendre Cheese?

Camembert Cheese reads as slightly sour, stronger than brie, while Olivet Cendre Cheese brings mild, smooth character. On the nose, Camembert Cheese offers buttery, rich, contrasted with Olivet Cendre Cheese's earthy, pungent. More specifically, Camembert Cheese shows slightly sour, sometimes chalky, stronger than brie of the same ripening time; ammonia when overripe, while Olivet Cendre Cheese leans toward delicate. Aging plays into this as well. Camembert Cheese at minimum 3 weeks develops a different profile than Olivet Cendre Cheese at at least 1 month, typically 3 months.

Can You Substitute Camembert Cheese for Olivet Cendre Cheese?

In most recipes, Camembert Cheese and Olivet Cendre 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 Olivet Cendre Cheese brings mild, smooth notes.

Which Is Better, Camembert Cheese or Olivet Cendre 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 Olivet Cendre Cheese fits dishes calling for mild, smooth.

Frequently Asked Questions

Is Camembert Cheese the same as Olivet Cendre Cheese?

No, they're distinct cheeses. Aging also differs: Camembert Cheese is typically aged minimum 3 weeks, Olivet Cendre Cheese at least 1 month, typically 3 months.

Is Camembert Cheese similar to Olivet Cendre 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 Olivet Cendre 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 Olivet Cendre Cheese?

Camembert Cheese reads as slightly sour, stronger than brie, while Olivet Cendre Cheese is mild, smooth. Aromas also diverge. Camembert Cheese leans buttery, rich, and Olivet Cendre Cheese is closer to earthy, pungent.

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 Olivet Cendre Cheese made of?

Olivet Cendre Cheese is made from cow milk (unpasteurized). It's typically aged at least 1 month, typically 3 months. It originates in France.

Which should I choose, Camembert Cheese or Olivet Cendre Cheese?

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