Camembert Cheese vs Selles-sur-Cher Cheese

Q: Is Camembert Cheese the same as Selles-sur-Cher Cheese?

No. Camembert Cheese and Selles-sur-Cher Cheese are distinct cheeses. See the side-by-side table for the specific differences in milk type, texture, and aging.

Q: Can I substitute Camembert Cheese for Selles-sur-Cher Cheese?

In most recipes you can swap Camembert Cheese for Selles-sur-Cher Cheese, though the result will shift in richness and milk character.

Q: Which should I choose, Camembert Cheese or Selles-sur-Cher Cheese?

It depends on the dish. The texture and flavor rows in the table above are the best guide. Pick the one whose profile fits your recipe or board.

Camembert Cheese

Selles-sur-Cher Cheese

Camembert Cheese is a soft, artisan cow-milk cheese from France, while Selles-sur-Cher Cheese is fine and firm and made from goat 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 Selles-sur-Cher Cheese?

Selles-sur-Cher is a goat milk cheese from Centre-Val de Loire, France, first made in the 19th century in the commune it is named for. It comes as a small charcoal-dusted cylinder of about 150 g, known for its grey-blue mould rind and lightly salty paste.

What's the Difference Between Camembert Cheese and Selles-sur-Cher Cheese?

Milk type: Camembert Cheese (cow's milk), Selles-sur-Cher Cheese (Whole goat’s milk)
Milk treatment: Camembert Cheese (unpasteurized for AOC Camembert de Normandie, pasteurized for most other versions), Selles-sur-Cher Cheese (unpasteurized)
Texture: Camembert Cheese (soft, artisan), Selles-sur-Cher Cheese (Fine and firm)
Rind: Camembert Cheese (Bloomy), Selles-sur-Cher Cheese (Ash-coated, light to dark ash)
Aging: Camembert Cheese (minimum 3 weeks), Selles-sur-Cher Cheese (Ten days minimum)
Taste: Camembert Cheese (slightly sour, stronger than brie), Selles-sur-Cher Cheese (Fresh, hazelnut)

Side-by-Side Comparison

	Camembert Cheese	Selles-sur-Cher Cheese
Country of Origin	France	France
Specific Origin	Camembert, Normandy, Northwest France	Sologne, North-Central France
Milk Type	Cow's milk	Whole goat’s milk
Milk Treatment	Unpasteurized for AOC Camembert de Normandie, pasteurized for most other versions	Unpasteurized
Texture	Soft, artisan	Fine and firm
Rind	Bloomy	Ash-coated, light to dark ash
Aging	Minimum 3 weeks	Ten days minimum
Taste	Slightly sour, stronger than brie	Fresh, hazelnut

Taste Comparison: Does Camembert Cheese Taste Like Selles-sur-Cher Cheese?

Camembert Cheese reads as slightly sour, stronger than brie, while Selles-sur-Cher Cheese brings fresh, hazelnut character. On the nose, Camembert Cheese offers buttery, rich, contrasted with Selles-sur-Cher Cheese's fresh goat, mushroom hints. More specifically, Camembert Cheese shows slightly sour, sometimes chalky, stronger than brie of the same ripening time; ammonia when overripe, while Selles-sur-Cher Cheese leans toward chalky-white, homogenous, highlighted by rind. Aging plays into this as well. Camembert Cheese at minimum 3 weeks develops a different profile than Selles-sur-Cher Cheese at ten days minimum.

Can You Substitute Camembert Cheese for Selles-sur-Cher Cheese?

Camembert Cheese can stand in for Selles-sur-Cher 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 fine and firm. Flavor-wise, Camembert Cheese reads as slightly sour, stronger than brie while Selles-sur-Cher Cheese brings fresh, hazelnut notes.

Which Is Better, Camembert Cheese or Selles-sur-Cher 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 fine and firm profile, Selles-sur-Cher Cheese is the better fit. Flavor-wise, Camembert Cheese suits recipes that want slightly sour, stronger than brie notes, while Selles-sur-Cher Cheese fits dishes calling for fresh, hazelnut.

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Frequently Asked Questions

Is Camembert Cheese the same as Selles-sur-Cher Cheese?

No, they're distinct cheeses. Camembert Cheese is made from cow milk; Selles-sur-Cher Cheese uses goat. Aging also differs: Camembert Cheese is typically aged minimum 3 weeks, Selles-sur-Cher Cheese ten days minimum.

Is Camembert Cheese similar to Selles-sur-Cher Cheese?

Not closely. They use different milk bases and have distinct profiles.

Can I substitute Camembert Cheese for Selles-sur-Cher Cheese?

You can, but expect a shift in richness and milk character.

Does Camembert Cheese taste like Selles-sur-Cher Cheese?

Camembert Cheese reads as slightly sour, stronger than brie, while Selles-sur-Cher Cheese is fresh, hazelnut. Aromas also diverge. Camembert Cheese leans buttery, rich, and Selles-sur-Cher Cheese is closer to fresh goat, mushroom hints.

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 Selles-sur-Cher Cheese made of?

Selles-sur-Cher Cheese is made from goat milk (unpasteurized), using small amount rennet. It's typically aged ten days minimum. It originates in France.

Which should I choose, Camembert Cheese or Selles-sur-Cher Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Camembert Cheese is soft, artisan, while Selles-sur-Cher Cheese is fine and firm.