Camembert Cheese vs Queijo do Pico

Camembert Cheese is a soft, artisan cow-milk cheese from France, while Queijo do Pico is soft and made from cow milk, originating in Portugal.

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 Queijo do Pico?

Queijo do Pico is a cured cow's milk cheese from the island of Pico in the Azores. It cures for 20 to 30 days into a flat cylinder with a yellow crust and a soft, pasty interior, and it has carried EU protected origin status since 1996.

What's the Difference Between Camembert Cheese and Queijo do Pico?

• Origin: Camembert Cheese (France), Queijo do Pico (Portugal)
• Milk treatment: Camembert Cheese (unpasteurized for AOC Camembert de Normandie, pasteurized for most other versions), Queijo do Pico (unpasteurized)
• Texture: Camembert Cheese (soft, artisan), Queijo do Pico (soft)
• Rind: Camembert Cheese (Bloomy), Queijo do Pico (natural)
• Aging: Camembert Cheese (minimum 3 weeks), Queijo do Pico (20 to 30 days)
• Taste: Camembert Cheese (slightly sour, stronger than brie), Queijo do Pico (creamy, salty)

Side-by-Side Comparison

Taste Comparison: Does Camembert Cheese Taste Like Queijo do Pico?

Camembert Cheese reads as slightly sour, stronger than brie, while Queijo do Pico brings creamy, salty character. On the nose, Camembert Cheese offers buttery, rich, contrasted with Queijo do Pico's aromatic, pleasant. Aging plays into this as well. Camembert Cheese at minimum 3 weeks develops a different profile than Queijo do Pico at 20 to 30 days.

Can You Substitute Camembert Cheese for Queijo do Pico?

In most recipes, Camembert Cheese and Queijo do Pico 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 soft. Flavor-wise, Camembert Cheese reads as slightly sour, stronger than brie while Queijo do Pico brings creamy, salty notes.

Which Is Better, Camembert Cheese or Queijo do Pico?

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 soft profile, Queijo do Pico is the better fit. Flavor-wise, Camembert Cheese suits recipes that want slightly sour, stronger than brie notes, while Queijo do Pico fits dishes calling for creamy, salty.

Frequently Asked Questions

Is Camembert Cheese the same as Queijo do Pico?

No, they're distinct cheeses. Camembert Cheese originates in France, while Queijo do Pico comes from Portugal. Aging also differs: Camembert Cheese is typically aged minimum 3 weeks, Queijo do Pico 20 to 30 days.

Is Camembert Cheese similar to Queijo do Pico?

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

Can I substitute Camembert Cheese for Queijo do Pico?

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

Does Camembert Cheese taste like Queijo do Pico?

Camembert Cheese reads as slightly sour, stronger than brie, while Queijo do Pico is creamy, salty. Aromas also diverge. Camembert Cheese leans buttery, rich, and Queijo do Pico is closer to aromatic, pleasant.

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 Queijo do Pico made of?

Queijo do Pico is made from cow milk (unpasteurized). It's typically aged 20 to 30 days. It originates in Portugal.

Which should I choose, Camembert Cheese or Queijo do Pico?

It depends on the dish. The texture difference is the biggest practical tell. Camembert Cheese is soft, artisan, while Queijo do Pico is soft.