01
Camembert
10.0best for pasta1 cup : 1 cup
Nearly identical, slightly earthier
10.0
Brie melts into hot pasta for a creamy, savory sauce. The substitute needs to melt at a similar rate and match the saltiness level.
Nearly identical, slightly earthier
Young gouda; creamy and mild when warm
Spread on toast or crackers for soft texture
Fresh chevre; tangier with similar creaminess
Lighter cream cheese, spreads well
Richer and sweeter; won't form a rind
Similar creaminess, firmer texture