Top Camembert Cheese Substitutes for Cooking and Cheese Boards
The best substitute for camembert cheese is Brie at a 1:1 ratio. It works best for cheese boards, baking, spreading. There are 3 other alternatives below, each with exact ratios and usage notes.
Best Substitute
Brie
1:1
The most common substitute. Slightly milder and less earthy, but nearly interchangeable in cooking.
What are the other substitutes for camembert cheese?
Reblochon
1:1
A washed-rind cheese with a similar creamy texture and stronger, nuttier flavor.
Coulommiers
1:1
French soft cheese midway between Brie and Camembert in flavor. Excellent substitute.
Saint Marcellin
1:1
Small, intensely creamy French cheese with a tangy, complex flavor.
What should you know before substituting camembert cheese?
Camembert is best served at room temperature and should feel slightly springy when gently pressed. For baked Camembert, ensure the cheese is ripe but not overripe, and score the top rind in a crosshatch pattern before baking.
How do you substitute camembert cheese in a recipe?
A soft, creamy French cheese from Normandy with a bloomy white rind. Camembert has a deeper, more earthy and mushroomy flavor than Brie, and is traditionally sold in small rounds packed in wooden boxes.
The best substitute for camembert cheese depends on what role it plays in your recipe. Our top recommendation is Brie (1:1), which works well for cheese boards, baking, spreading.
If you need a different option, Reblochon (1:1) is another reliable choice. A washed-rind cheese with a similar creamy texture and stronger, nuttier flavor.
When substituting camembert cheese, consider the flavor profile, texture, and cooking method of your recipe.
Substitution ratios verified against USDA FoodData Central and FoodSafety.gov. See our testing methodology for details.
Frequently Asked Questions
Can I use Brie instead of Camembert?
Yes, Brie is the most widely available substitute for Camembert at a 1:1 ratio. Brie is slightly milder and less earthy, but both cheeses have the same creamy texture and bloomy white rind.
What is the difference between Camembert and Brie?
Camembert is smaller, thicker, and has a more intense earthy, mushroomy flavor compared to the milder, butterier Brie. Camembert is traditionally from Normandy while Brie originates from the Ile-de-France region.
What cheese works best for baked Camembert?
If you cannot find Camembert, a small round of Brie is the best substitute for baking. Coulommiers also works well. Look for cheese in a wooden box or place it in a small oven-safe dish to hold its shape while baking.