Camembert Cheese vs Saint André Cheese

Camembert Cheese is a soft, artisan cow-milk cheese from France, while Saint André Cheese is soft, soft-ripened 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 Saint André Cheese?

Saint-André is a French triple cream cow's milk cheese from Normandy, sold as a small 200 g (7.1 oz) cylinder under a powdery white bloomy rind. Cream added during making takes its fat content to around 75 percent, and it tastes like Brie turned up.

What's the Difference Between Camembert Cheese and Saint André Cheese?

• Texture: Camembert Cheese (soft, artisan), Saint André Cheese (soft, soft-ripened)
• Rind: Camembert Cheese (Bloomy), Saint André Cheese (bloomy)
• Aging: Camembert Cheese (minimum 3 weeks), Saint André Cheese (about 30 days)
• Taste: Camembert Cheese (slightly sour, stronger than brie), Saint André Cheese (buttery, tangy)

Side-by-Side Comparison

Taste Comparison: Does Camembert Cheese Taste Like Saint André Cheese?

Camembert Cheese reads as slightly sour, stronger than brie, while Saint André Cheese brings buttery, tangy character. On the nose, Camembert Cheese offers buttery, rich, contrasted with Saint André Cheese's rich. More specifically, Camembert Cheese shows slightly sour, sometimes chalky, stronger than brie of the same ripening time; ammonia when overripe, while Saint André Cheese leans toward like an intense version of brie, with a tangy edible rind. Aging plays into this as well. Camembert Cheese at minimum 3 weeks develops a different profile than Saint André Cheese at about 30 days.

Can You Substitute Camembert Cheese for Saint André Cheese?

In most recipes, Camembert Cheese and Saint André 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 soft, soft-ripened. Flavor-wise, Camembert Cheese reads as slightly sour, stronger than brie while Saint André Cheese brings buttery, tangy notes.

Which Is Better, Camembert Cheese or Saint André 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 soft, soft-ripened profile, Saint André Cheese is the better fit. Flavor-wise, Camembert Cheese suits recipes that want slightly sour, stronger than brie notes, while Saint André Cheese fits dishes calling for buttery, tangy.

Frequently Asked Questions

Is Camembert Cheese the same as Saint André Cheese?

No, they're distinct cheeses. Aging also differs: Camembert Cheese is typically aged minimum 3 weeks, Saint André Cheese about 30 days.

Is Camembert Cheese similar to Saint André Cheese?

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

Can I substitute Camembert Cheese for Saint André Cheese?

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

Does Camembert Cheese taste like Saint André Cheese?

Camembert Cheese reads as slightly sour, stronger than brie, while Saint André Cheese is buttery, tangy. Aromas also diverge. Camembert Cheese leans buttery, rich, and Saint André Cheese is closer to rich.

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 Saint André Cheese made of?

Saint André Cheese is made from cow milk. It's typically aged about 30 days. It originates in France.

Which should I choose, Camembert Cheese or Saint André Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Camembert Cheese is soft, artisan, while Saint André Cheese is soft, soft-ripened.