Camembert cheese is a soft, bloomy-rind cheese with a rich, earthy flavor and a creamy, gooey texture when ripe.
Originating from France, it has a slightly stronger aroma than Brie but retains a buttery, melt-in-your-mouth quality.
Whether baked, spread on bread, or paired with fruit and wine, Camembert is known for its luxurious texture and deep, mushroom-like complexity.
However, Camembert isn’t always easy to find, and in some cases, you may need a cheese with a milder, stronger, or more spreadable alternative. If you’re looking for a cheese with similar creaminess, a comparable rind, or a strong melting ability, these substitutes will work beautifully in your dish.
We’ve tested different cheeses in baking, spreading, and melting applications to find the best replacements for Camembert cheese. Whether you need a mild, creamy cheese, a firmer alternative, or a more pungent option, these seven substitutes will keep your recipe flavorful and balanced.
7 Substitutes for Camembert Cheese
Each substitute brings something unique. Some replicate Camembert’s creamy consistency, while others provide a stronger, earthier bite that works in similar recipes.
1. Brie Cheese
Brie is the most obvious and widely available substitute for Camembert, offering a similarly bloomy rind and soft, buttery interior.
Compared to Camembert, Brie is milder and slightly creamier, with less of the mushroom-like aroma that makes Camembert unique. If you prefer a stronger, more earthy flavor, Brie may need a bit of aging or pairing with truffle-infused honey or walnuts to mimic Camembert’s depth.
Brie is ideal for cheese boards, baking, melting over dishes, and spreading on bread. It melts just as beautifully, making it an excellent choice for grilled cheese sandwiches and fondues.
Use Brie in a 1:1 ratio for most Camembert applications. If you want a funkier flavor, mix it with Taleggio or Reblochon.
For more creamy cheese options, check out these Brie cheese substitutes
2. Reblochon Cheese
Reblochon is a semi-soft French cheese that provides a rich, nutty flavor with a creamy interior, making it a great option for baked Camembert recipes.
While Reblochon is less runny than Camembert, it offers a slightly firmer texture with an aromatic washed-rind punch. This makes it ideal for Tartiflette, grilled cheese sandwiches, and melted cheese dishes.
Reblochon works best for baking, melting over potatoes, and pairing with meats or roasted vegetables. It’s not as mild as Brie, so it’s better suited for dishes where Camembert’s funkier qualities are appreciated.
Use Reblochon in a 1:1 ratio for melted dishes. If you need a milder flavor, blend it with Brie or Havarti.
For more soft-ripened cheese options, check out these Reblochon cheese substitutes.
3. Taleggio Cheese
If you want a stronger, more pungent substitute for Camembert, Taleggio is an excellent choice.
Unlike Camembert, Taleggio has a washed rind, giving it a more pronounced aroma and a bolder, tangier taste. Its semi-soft interior becomes incredibly gooey when melted, making it perfect for grilled cheese, baked dishes, and creamy sauces.
Taleggio works well in pizza toppings, fondues, and cheese-based pasta sauces. While it doesn’t have Camembert’s bloomy white rind, its depth of flavor makes up for the difference.
Use Taleggio in a 1:1 ratio for melting applications. If it’s too strong, blend it with Brie or Fontina for a milder effect.
For more bold cheese options, check out these Taleggio cheese substitutes.
4. Saint-André Cheese
Saint-André is a luxurious, triple-cream French cheese with an ultra-buttery, smooth texture, making it a richer, more decadent alternative to Camembert.
Compared to Camembert, Saint-André is much creamier and milder, with a higher fat content that gives it a rich, spreadable consistency. It lacks the earthy, mushroomy undertones of Camembert, but its ultra-soft texture makes it an excellent swap in baked and spreadable cheese recipes.
This cheese is best suited for cheese boards, sandwiches, and baked cheese dishes. However, because of its high fat content, it’s not ideal for grilling or frying.
Use Saint-André in a 1:1 ratio for spreads and baked cheese dishes. If you want more earthiness, mix it with Brie or Reblochon.
5. Fontina Cheese
Fontina is a fantastic substitute for Camembert, particularly if you’re looking for a semi-soft cheese that melts into a rich, creamy consistency.
While Fontina lacks Camembert’s bloomy rind, it provides a nutty, buttery flavor with a smooth, velvety melt. If you need a cheese that stays creamy when warmed but without an overly pungent aroma, Fontina is an excellent choice. For a closer match to Camembert, pair it with a touch of Brie or Saint-André to bring back some of that extra creaminess.
This cheese works well in baked cheese dishes, fondues, creamy pasta sauces, and melted over potatoes. It doesn’t have Camembert’s earthy depth, but it makes up for it with its mild yet rich complexity.
Use Fontina in a 1:1 ratio for melted and baked applications. If you want more of Camembert’s characteristic funk, blend Fontina with Taleggio or Reblochon.
For more melt-friendly options, check out these helpful Fontina cheese substitutes.
6. Brie de Meaux Cheese
If you like Brie as a substitute for Camembert but want a more aged, pungent version, Brie de Meaux is the perfect choice.
Brie de Meaux has a bloomy rind, just like Camembert, but with a more robust, nutty, and earthy flavor. While standard Brie is mild and buttery, Brie de Meaux develops a slightly funky aroma as it ages, making it a closer match to Camembert’s signature taste.
This cheese is best used in cheese boards, baked dishes, and creamy sauces. It melts just as well as Camembert, making it ideal for grilled cheese sandwiches and rich fondues.
Use Brie de Meaux in a 1:1 ratio for all Camembert recipes. If you want a more pungent kick, pair it with Taleggio or a washed-rind cheese like Epoisses.
7. Coulommiers Cheese
Coulommiers is a hidden gem in French cheeses, offering a similar texture and taste to Camembert but with a slightly firmer structure.
Compared to Camembert, Coulommiers is milder and less runny when ripe, but it still has a buttery, mushroom-like taste with a bloomy white rind. If you enjoy Camembert’s creaminess but prefer a slightly firmer cheese, Coulommiers is an excellent substitute.
Coulommiers is perfect for cheese boards, baked dishes, and sandwiches. It doesn’t become as gooey as Camembert, but it still softens nicely when warmed.
Use Coulommiers in a 1:1 ratio for slicing and cheese boards. If using in a melted dish, blend it with Brie or Reblochon for a softer texture.
Frequently Asked Questions
Brie is the best substitute for Camembert in baking. It has a similarly bloomy rind, creamy texture, and mild, buttery flavor that makes it ideal for baked cheese dishes.
Yes, Fontina is a great alternative for melting applications. It has a nutty, creamy consistency and melts smoothly, making it ideal for fondue, pasta sauces, and baked dishes.
Coulommiers is a great alternative for cheese boards. It has a similar bloomy rind and buttery, mild taste, making it a perfect swap for Camembert in pairings with fruit, nuts, and wine.
To make Brie taste more like Camembert, let it age slightly longer before eating, or pair it with earthy ingredients like truffle-infused honey or mushrooms. You can also try Brie de Meaux, which has a stronger, nuttier profile similar to Camembert.
