American Cheese vs Chabichou du Poitou Cheese

American Cheese is a semi-soft, processed cow-milk cheese from United States, while Chabichou du Poitou Cheese is semi-soft and made from goat milk, originating in France.

What Is American Cheese?

American cheese is a processed cheese made from cheddar, Colby, or similar cheeses with sodium citrate added so it pasteurizes without separating. It is mild, salty, and medium-firm, and it melts at a low temperature, which is why it lands on burgers and in grilled cheese.

What Is Chabichou du Poitou Cheese?

Chabichou du Poitou is a goat cheese from the north of Nouvelle-Aquitaine in France, shaped like a small cylinder called a bonde. It is aged 10 to 20 days and is the only soft-ripened goat cheese that PDO rules allow to be made with pasteurized milk.

What's the Difference Between American Cheese and Chabichou du Poitou Cheese?

• Origin: American Cheese (United States), Chabichou du Poitou Cheese (France)
• Milk type: American Cheese (Cow's milk), Chabichou du Poitou Cheese (Goat's milk)
• Milk treatment: American Cheese (pastuerized), Chabichou du Poitou Cheese (unpasteurized or whole)
• Texture: American Cheese (Semi-soft, processed), Chabichou du Poitou Cheese (Semi-soft)
• Rind: American Cheese (rindless), Chabichou du Poitou Cheese (White with blue-gray patches)
• Taste: American Cheese (mild, salty), Chabichou du Poitou Cheese (Slightly salty)

Side-by-Side Comparison

Taste Comparison: Does American Cheese Taste Like Chabichou du Poitou Cheese?

American Cheese reads as mild, salty, while Chabichou du Poitou Cheese brings slightly salty character. On the nose, American Cheese offers mild, contrasted with Chabichou du Poitou Cheese's goaty. More specifically, American Cheese shows neutral and mild, salty, pairs with a range of meats and other ingredients, while Chabichou du Poitou Cheese leans toward white rind, occasional blue-gray patches, embodies poitevin terroir's taste, creamy to strong flavor with aging.

Can You Substitute American Cheese for Chabichou du Poitou Cheese?

American Cheese can stand in for Chabichou du Poitou Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect semi-soft, processed bite and body where the recipe calls for semi-soft. Flavor-wise, American Cheese reads as mild, salty while Chabichou du Poitou Cheese brings slightly salty notes.

Which Is Better, American Cheese or Chabichou du Poitou Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a semi-soft, processed cheese, go with American Cheese. For a semi-soft profile, Chabichou du Poitou Cheese is the better fit. Flavor-wise, American Cheese suits recipes that want mild, salty notes, while Chabichou du Poitou Cheese fits dishes calling for slightly salty.

Frequently Asked Questions

Is American Cheese the same as Chabichou du Poitou Cheese?

No, they're distinct cheeses. American Cheese originates in United States, while Chabichou du Poitou Cheese comes from France. American Cheese is made from cow milk; Chabichou du Poitou Cheese uses goat.

Is American Cheese similar to Chabichou du Poitou Cheese?

Not closely. They use different milk bases and have distinct profiles.

Can I substitute American Cheese for Chabichou du Poitou Cheese?

You can, but expect a shift in richness and milk character.

Does American Cheese taste like Chabichou du Poitou Cheese?

American Cheese reads as mild, salty, while Chabichou du Poitou Cheese is slightly salty. Aromas also diverge. American Cheese leans mild, and Chabichou du Poitou Cheese is closer to goaty.

What is American Cheese made of?

American Cheese is made from cow milk (pastuerized). It originates in United States.

What is Chabichou du Poitou Cheese made of?

Chabichou du Poitou Cheese is made from goat milk (unpasteurized or whole). It's typically aged at least 10 days. It originates in France.

Which should I choose, American Cheese or Chabichou du Poitou Cheese?

It depends on the dish. The texture difference is the biggest practical tell. American Cheese is semi-soft, processed, while Chabichou du Poitou Cheese is semi-soft.