Camembert Cheese vs Picodon Cheese
Camembert Cheese is a soft, artisan cow-milk cheese from France, while Picodon Cheese is homogeneous, smooth, and fine; can become crumbly if matured longer and made from goat milk.
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 Picodon Cheese?
Picodon is a small goat's milk cheese from the Rhône area of southern France, made mainly in the Ardèche and Drôme. Its name means spicy in Occitan, and it is known for a dry, fine paste that hardens and sharpens with age.
What's the Difference Between Camembert Cheese and Picodon Cheese?
- Milk type: Camembert Cheese (cow's milk), Picodon Cheese (Goat's milk)
- Milk treatment: Camembert Cheese (unpasteurized for AOC Camembert de Normandie, pasteurized for most other versions), Picodon Cheese (Raw, non-standardized, unhomogenized)
- Texture: Camembert Cheese (soft, artisan), Picodon Cheese (Homogeneous, smooth, and fine; can become crumbly if matured longer)
- Rind: Camembert Cheese (Bloomy), Picodon Cheese (Fine, lightly covered with uniform or speckled moulds)
- Aging: Camembert Cheese (minimum 3 weeks), Picodon Cheese (Marketed starting 12 days after renneting; 30 days for "matured and washed" or "matured using the Dieulefit method")
- Taste: Camembert Cheese (slightly sour, stronger than brie), Picodon Cheese (Frank, capric with notes of nut and mushroom, occasional pungency)
Side-by-Side Comparison
| Camembert Cheese | Picodon Cheese | |
|---|---|---|
| Country of Origin | France | — |
| Specific Origin | Camembert, Normandy, Northwest France | Ardèche And Drôme Regions, Including Parts Of Gard And Vaucluse |
| Milk Type | Cow's milk | Goat's milk |
| Milk Treatment | Unpasteurized for AOC Camembert de Normandie, pasteurized for most other versions | Raw, non-standardized, unhomogenized |
| Texture | Soft, artisan | Homogeneous, smooth, and fine; can become crumbly if matured longer |
| Rind | Bloomy | Fine, lightly covered with uniform or speckled moulds |
| Aging | Minimum 3 weeks | Marketed starting 12 days after renneting; 30 days for "matured and washed" or "matured using the Dieulefit method" |
| Taste | Slightly sour, stronger than brie | Frank, capric with notes of nut and mushroom, occasional pungency |
Taste Comparison: Does Camembert Cheese Taste Like Picodon Cheese?
Camembert Cheese reads as slightly sour, stronger than brie, while Picodon Cheese brings frank, capric with notes of nut and mushroom, occasional pungency character. More specifically, Camembert Cheese shows slightly sour, sometimes chalky, stronger than brie of the same ripening time; ammonia when overripe, while Picodon Cheese leans toward nut, light notes of mushroom, occasional pungency, possible fermentative taste. Aging plays into this as well. Camembert Cheese at minimum 3 weeks develops a different profile than Picodon Cheese at marketed starting 12 days after renneting; 30 days for "matured and washed" or "matured using the dieulefit method".
Can You Substitute Camembert Cheese for Picodon Cheese?
Camembert Cheese can stand in for Picodon 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 homogeneous, smooth, and fine; can become crumbly if matured longer. Flavor-wise, Camembert Cheese reads as slightly sour, stronger than brie while Picodon Cheese brings frank, capric with notes of nut and mushroom, occasional pungency notes.
Which Is Better, Camembert Cheese or Picodon 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 homogeneous, smooth, and fine; can become crumbly if matured longer profile, Picodon Cheese is the better fit. Flavor-wise, Camembert Cheese suits recipes that want slightly sour, stronger than brie notes, while Picodon Cheese fits dishes calling for frank, capric with notes of nut and mushroom, occasional pungency.
Which is your favorite?
One click, anonymous. See what others chose.
Frequently Asked Questions
Is Camembert Cheese the same as Picodon Cheese?
No, they're distinct cheeses. Camembert Cheese is made from cow milk; Picodon Cheese uses goat. Aging also differs: Camembert Cheese is typically aged minimum 3 weeks, Picodon Cheese marketed starting 12 days after renneting; 30 days for "matured and washed" or "matured using the dieulefit method".
Is Camembert Cheese similar to Picodon Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Camembert Cheese for Picodon Cheese?
You can, but expect a shift in richness and milk character.
Does Camembert Cheese taste like Picodon Cheese?
Camembert Cheese reads as slightly sour, stronger than brie, while Picodon Cheese is frank, capric with notes of nut and mushroom, occasional pungency.
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 Picodon Cheese made of?
Picodon Cheese is made from goat milk (raw, non-standardized, unhomogenized), using small amount used, lactic coagulation rennet. It's typically aged marketed starting 12 days after renneting; 30 days for "matured and washed" or "matured using the dieulefit method".
Which should I choose, Camembert Cheese or Picodon Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Camembert Cheese is soft, artisan, while Picodon Cheese is homogeneous, smooth, and fine; can become crumbly if matured longer.