The closest alternatives to Camembert Cheese are Brie Cheese, Reblochon Cheese, Brillat-Savarin Cheese, Saint-André Cheese, and Chevre or Goat Cheese.
Brie Cheese is the closest match - it has a similar flavor and works at a 1:1 ratio in most recipes.
For cooking, Reblochon Cheese also works well - adjust the amount to taste since it may be slightly stronger or milder.
Camembert cheese is like that friend who never shows up to the party on time, or sometimes not at all.
It's smooth, creamy, and when it's missing from your dish, you really feel its absence.
In the cheese universe, there are stars that shine just as bright, ready to save your dish with their unique charms.
From gooey Brie to nutty Gouda, we're here to guide you through a cheesy rescue mission.
You won't even miss the original. Ready to turn a "what now?" into your next "wow" moment?
5 Camembert Cheese Alternatives to Try
If you are attempting to try Camembert cheese but can't find it where you live, not to worry.
Over the years, many alternate kinds of cheese have been developed that substitute for Camembert in cooking or taste just as delicious.
Here is a list of five alternatives that will allow you to experience the rich flavors of France without having to travel there.
| Substitute | Key Characteristics | Substitute Ratio |
|---|---|---|
| Brie Cheese | Soft and creamy cheese with a slightly nutty flavor | Use as a 1:1 substitution for Camembert cheese |
| Reblochon Cheese | Rich and creamy cheese with a buttery and earthy flavor | Use as a 1:1 substitution for Camembert cheese |
| Brillat-Savarin Cheese | Triple-cream cheese with a rich and decadent flavor | Use as a 1:1 substitution for Camembert cheese |
| Saint-André Cheese | Creamy and tangy cheese with a bloomy rind and smooth texture | Use as a 1:1 substitution for Camembert cheese |
| Chevre or Goat Cheese | Tangy and slightly acidic cheese with a distinct goat-like flavor | Use as a 1:1 substitution for Camembert cheese |
Cheese lovers have plenty of options to rejoice. Consider the following substitutes:
1 - Brie Cheese
Brie is a soft cheese from France.
It was first produced around the 9th century and has been a staple in French cuisine.
The reason for this is that it's delicious.
This variety of cheese is typically made from cow's milk, but goat can be mixed in as well.
Brie gets its taste from the bacteria and molds found in the cave where it is aged.
Brie has a light and creamy texture with an earthy flavor.
It has a soft and oozy interior that many people adore.
2 - Reblochon Cheese
Reblochon is a soft cheese made from cow's milk.
This cheese can be found across France and was first created in the 12th century in the alpine regions of Haute Savoie and Cantal.
Today, Reblochon is made by only nine dairies aged for three weeks before being packaged.
This sweet cheese is soft and creamy with a mild flavor.
It has a wonderful smell, which many people attribute that sheep are also milked during production.
The flavor of Reblochon cheese pairs well with many different meals.
In particular, it is a good addition to any salad, pastries, and fruit.
It can also be used as a substitute for Camembert in cooking.
3 - Brillat-Savarin Cheese
Another French cheese that is perfect for substituting in recipes is Brillat-Savarin.
This soft cheese was first made around the early 19th century and has grown in popularity ever since.
While this means of production is rather new, it has roots in history.
Before Brillat-Savarin's creation, there was another French cheese called Chabichou.
This means of production is almost identical to Brillat-Savarin in style and taste, but it can be made with goat's milk instead of cow's milk.
The soft cheese has a wonderful flavor with an overwhelming richness that must be tasted to be understood.
It also melts well, making for a good addition to many meals.
4 - Saint-André Cheese
Saint-André is a soft cheese that originated in France.
It appears to be like regular Camembert, but the taste has been compared to Brie by many people due to its light and creamy texture.
This cheese was first created in the 1920s by two dairy farmers who wanted to make something new.
This sweet cheese is made from cow's milk and is soft and creamy on the inside.
Many people eat Saint-André with fruit, but it is also a good addition to many different meals.
There are a variety of ways this cheese can be used in cooking.
Some people recommend grilling Saint-Andre for perfect results, adding it to pasta dishes, or creating sandwiches with it.
5 - Chevre or Goat Cheese
Chevre is a wonderful cheese from France that is becoming more and more popular worldwide as time goes on.
It's not surprising either since Chevre tastes delicious.
This cheese originates from goat milk, which means it does have a slightly different taste than most cheeses if you are used to eating them with cow's milk.
People looking to substitute Camembert in cooking should know that Chevre can generally be substituted for Brie or Reblochon.
The cheese itself has a wonderful, creamy texture.
It's also rather soft, which is why it melts well when used in meals like fondue.
Many people enjoy eating Chevre with fruit like grapes, but it can also be used in sandwiches, salads, and pastries.
You might also want to know what camembert cheese tastes like.
Frequently Asked Questions
Brie Cheese is the best substitute for Camembert Cheese because it shares a similar flavor and texture. Use it at a 1:1 ratio in any recipe that calls for Camembert Cheese.
Yes, and the results are often hard to tell apart. Brie Cheese is the go-to replacement.
For variety, Reblochon Cheese adds its own twist to the dish.
Sometimes. Blending two partial substitutes - one for flavor and one for texture - gets closer to the original.
This works best when neither alone fully replicates what you need.
Not always. Some substitutes are processed or have a strong raw flavor that disappears with heat.
Check whether the original is typically used raw before assuming the substitute will work the same way.