Abbaye de Citeaux Cheese vs Cheddar Cheese

Q: Is Abbaye de Citeaux Cheese the same as Cheddar Cheese?

No. Abbaye de Citeaux Cheese and Cheddar Cheese are distinct cheeses from France and England respectively. See the side-by-side table for the specific differences in milk type, texture, and aging.

Q: Can I substitute Abbaye de Citeaux Cheese for Cheddar Cheese?

In most recipes you can swap Abbaye de Citeaux Cheese for Cheddar Cheese, though the result will shift in bite and mouthfeel.

Q: Which should I choose, Abbaye de Citeaux Cheese or Cheddar 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.

Abbaye de Citeaux Cheese

Cheddar Cheese

Abbaye de Citeaux Cheese is a semi-soft, artisan, brined cow-milk cheese from France, while Cheddar Cheese is varies (rubbery to friable and crystalline) and made from cow milk, originating in England.

What Is Abbaye de Citeaux Cheese?

Cîteaux is a farmhouse cheese made by the monks of the Abbaye de Cîteaux in the Côte-d'Or and sold under that name since 1925. It is a small pressed wheel of about 720 grams, made from thermized milk of the abbey's own Montbéliarde cows.

What Is Cheddar Cheese?

Cheddar is a relatively hard, off-white to orange cow's milk cheese from the village of Cheddar in Somerset, South West England. The name is not protected, so it is made worldwide, and it is the UK's most popular cheese at 51% of the national cheese market.

What's the Difference Between Abbaye de Citeaux Cheese and Cheddar Cheese?

Origin: Abbaye de Citeaux Cheese (France), Cheddar Cheese (England)
Milk treatment: Abbaye de Citeaux Cheese (thermized), Cheddar Cheese (Raw, Thermized, Pasteurized)
Texture: Abbaye de Citeaux Cheese (semi-soft, artisan, brined), Cheddar Cheese (Varies (rubbery to friable and crystalline))
Rind: Abbaye de Citeaux Cheese (washed), Cheddar Cheese (Varies (natural, cloth, wax, plastic))
Aging: Abbaye de Citeaux Cheese (three weeks), Cheddar Cheese (A few months to several years)
Taste: Abbaye de Citeaux Cheese (acidic, milky, smooth), Cheddar Cheese (Mild to sharp, buttery to brothy and savory)

Side-by-Side Comparison

	Abbaye de Citeaux Cheese	Cheddar Cheese
Country of Origin	France	England
Specific Origin	Burgundy	Southwest (Somerset, Gloucester)
Milk Type	Cow's milk	Cow's milk
Milk Treatment	Thermized	Raw, Thermized, Pasteurized
Texture	Semi-soft, artisan, brined	Varies (rubbery to friable and crystalline)
Rind	Washed	Varies (natural, cloth, wax, plastic)
Aging	Three weeks	A few months to several years
Taste	Acidic, milky, smooth	Mild to sharp, buttery to brothy and savory

Taste Comparison: Does Abbaye de Citeaux Cheese Taste Like Cheddar Cheese?

Abbaye de Citeaux Cheese reads as acidic, milky, smooth, while Cheddar Cheese brings mild to sharp, buttery to brothy and savory character. Aging plays into this as well. Abbaye de Citeaux Cheese at three weeks develops a different profile than Cheddar Cheese at a few months to several years.

Can You Substitute Abbaye de Citeaux Cheese for Cheddar Cheese?

In most recipes, Abbaye de Citeaux Cheese and Cheddar Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect semi-soft, artisan, brined bite and body where the recipe calls for varies (rubbery to friable and crystalline). Flavor-wise, Abbaye de Citeaux Cheese reads as acidic, milky, smooth while Cheddar Cheese brings mild to sharp, buttery to brothy and savory notes.

Which Is Better, Abbaye de Citeaux Cheese or Cheddar Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a semi-soft, artisan, brined cheese, go with Abbaye de Citeaux Cheese. For a varies (rubbery to friable and crystalline) profile, Cheddar Cheese is the better fit. Flavor-wise, Abbaye de Citeaux Cheese suits recipes that want acidic, milky, smooth notes, while Cheddar Cheese fits dishes calling for mild to sharp, buttery to brothy and savory.

Which is your favorite?

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Frequently Asked Questions

Is Abbaye de Citeaux Cheese the same as Cheddar Cheese?

No, they're distinct cheeses. Abbaye de Citeaux Cheese originates in France, while Cheddar Cheese comes from England. Aging also differs: Abbaye de Citeaux Cheese is typically aged three weeks, Cheddar Cheese a few months to several years.

Is Abbaye de Citeaux Cheese similar to Cheddar Cheese?

Somewhat. They share a cow-milk base but diverge in texture and flavor.

Can I substitute Abbaye de Citeaux Cheese for Cheddar Cheese?

You can, but expect a shift in bite and mouthfeel.

Does Abbaye de Citeaux Cheese taste like Cheddar Cheese?

Abbaye de Citeaux Cheese reads as acidic, milky, smooth, while Cheddar Cheese is mild to sharp, buttery to brothy and savory.

What is Abbaye de Citeaux Cheese made of?

Abbaye de Citeaux Cheese is made from cow milk (thermized). It's typically aged three weeks. It originates in France.

What is Cheddar Cheese made of?

Cheddar Cheese is made from cow milk (raw, thermized, pasteurized), using animal; microbial chymosin in vegetarian and kosher versions rennet. It's typically aged a few months to several years. It originates in England.

Which should I choose, Abbaye de Citeaux Cheese or Cheddar Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Abbaye de Citeaux Cheese is semi-soft, artisan, brined, while Cheddar Cheese is varies (rubbery to friable and crystalline).