Camembert Cheese vs Reblochon Cheese

Camembert Cheese is a soft, artisan cow-milk cheese from France, while Reblochon Cheese is ivory-colored, creamy and supple 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 Reblochon Cheese?

Reblochon is a soft, washed-rind cheese made from raw cow's milk in the Haute-Savoie region of the French Alps. It tastes nutty, holds an AOC designation, and is the cheese that makes tartiflette work.

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

• Milk treatment: Camembert Cheese (unpasteurized for AOC Camembert de Normandie, pasteurized for most other versions), Reblochon Cheese (Raw)
• Texture: Camembert Cheese (soft, artisan), Reblochon Cheese (Ivory-colored, creamy and supple)
• Rind: Camembert Cheese (Bloomy), Reblochon Cheese (Yellow-orange covered with a thin white mold)
• Aging: Camembert Cheese (minimum 3 weeks), Reblochon Cheese (3 to 4 months)
• Taste: Camembert Cheese (slightly sour, stronger than brie), Reblochon Cheese (creamy, nutty)

Side-by-Side Comparison

Taste Comparison: Does Camembert Cheese Taste Like Reblochon Cheese?

Camembert Cheese reads as slightly sour, stronger than brie, while Reblochon Cheese brings creamy, nutty character. More specifically, Camembert Cheese shows slightly sour, sometimes chalky, stronger than brie of the same ripening time; ammonia when overripe, while Reblochon Cheese leans toward nutty taste that lingers in the mouth. Aging plays into this as well. Camembert Cheese at minimum 3 weeks develops a different profile than Reblochon Cheese at 3 to 4 months.

Can You Substitute Camembert Cheese for Reblochon Cheese?

In most recipes, Camembert Cheese and Reblochon 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 ivory-colored, creamy and supple. Flavor-wise, Camembert Cheese reads as slightly sour, stronger than brie while Reblochon Cheese brings creamy, nutty notes.

Which Is Better, Camembert Cheese or Reblochon 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 ivory-colored, creamy and supple profile, Reblochon Cheese is the better fit. Flavor-wise, Camembert Cheese suits recipes that want slightly sour, stronger than brie notes, while Reblochon Cheese fits dishes calling for creamy, nutty.

Frequently Asked Questions

Is Camembert Cheese the same as Reblochon Cheese?

No, they're distinct cheeses. Aging also differs: Camembert Cheese is typically aged minimum 3 weeks, Reblochon Cheese 3 to 4 months.

Is Camembert Cheese similar to Reblochon Cheese?

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

Can I substitute Camembert Cheese for Reblochon Cheese?

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

Does Camembert Cheese taste like Reblochon Cheese?

Camembert Cheese reads as slightly sour, stronger than brie, while Reblochon Cheese is creamy, nutty.

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 Reblochon Cheese made of?

Reblochon Cheese is made from cow milk (raw), using natural rennet. It's typically aged 3 to 4 months. It originates in France.

Which should I choose, Camembert Cheese or Reblochon Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Camembert Cheese is soft, artisan, while Reblochon Cheese is ivory-colored, creamy and supple.