Beaufort Cheese vs Cabecou Cheese

Beaufort Cheese is a hard cow-milk cheese from France, while Cabecou Cheese is soft, artisan and made from goat milk, originating in France.

What Is Beaufort Cheese?

Beaufort is a firm raw cow's milk cheese from the Savoie region of the French Alps, part of the gruyère family. Its wheels take a concave shape from the beechwood hoop, and the cheese melts easily enough to be a standard choice for fondue.

What Is Cabecou Cheese?

Cabécou is a small round goat cheese from the Midi-Pyrénées in southern France, usually made with raw milk. It weighs under 40 grams (1.4 oz), tastes mildly lactic, and turns sharper once blue mold grows on its crust after about two weeks.

What's the Difference Between Beaufort Cheese and Cabecou Cheese?

• Milk type: Beaufort Cheese (cow's milk), Cabecou Cheese (goat's milk)
• Texture: Beaufort Cheese (Hard), Cabecou Cheese (soft, artisan)
• Rind: Beaufort Cheese (Even yellow color), Cabecou Cheese (bloomy, thin and striped)
• Aging: Beaufort Cheese (5 to 12+ months), Cabecou Cheese (ten days to four weeks)
• Taste: Beaufort Cheese (strong), Cabecou Cheese (smooth, tangy)

Side-by-Side Comparison

Taste Comparison: Does Beaufort Cheese Taste Like Cabecou Cheese?

Beaufort Cheese reads as strong, while Cabecou Cheese brings smooth, tangy character. On the nose, Beaufort Cheese offers fruity, nutty, contrasted with Cabecou Cheese's aromatic. More specifically, Beaufort Cheese shows ivory or slightly yellow color, occasional small eyes and thin slits, while Cabecou Cheese leans toward mildly lactic, sharper once blue mold grows on the crust. Aging plays into this as well. Beaufort Cheese at 5 to 12+ months develops a different profile than Cabecou Cheese at ten days to four weeks.

Can You Substitute Beaufort Cheese for Cabecou Cheese?

Beaufort Cheese can stand in for Cabecou Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect hard bite and body where the recipe calls for soft, artisan. Flavor-wise, Beaufort Cheese reads as strong while Cabecou Cheese brings smooth, tangy notes.

Which Is Better, Beaufort Cheese or Cabecou Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a hard cheese, go with Beaufort Cheese. For a soft, artisan profile, Cabecou Cheese is the better fit. Flavor-wise, Beaufort Cheese suits recipes that want strong notes, while Cabecou Cheese fits dishes calling for smooth, tangy.

Frequently Asked Questions

Is Beaufort Cheese the same as Cabecou Cheese?

No, they're distinct cheeses. Beaufort Cheese is made from cow milk; Cabecou Cheese uses goat. Aging also differs: Beaufort Cheese is typically aged 5 to 12+ months, Cabecou Cheese ten days to four weeks.

Is Beaufort Cheese similar to Cabecou Cheese?

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

Can I substitute Beaufort Cheese for Cabecou Cheese?

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

Does Beaufort Cheese taste like Cabecou Cheese?

Beaufort Cheese reads as strong, while Cabecou Cheese is smooth, tangy. Aromas also diverge. Beaufort Cheese leans fruity, nutty, and Cabecou Cheese is closer to aromatic.

What is Beaufort Cheese made of?

Beaufort Cheese is made from cow milk (raw), using dried calves’ abomasum in recuite rennet. It's typically aged 5 to 12+ months. It originates in France.

What is Cabecou Cheese made of?

Cabecou Cheese is made from goat milk (raw). It's typically aged ten days to four weeks. It originates in France.

Which should I choose, Beaufort Cheese or Cabecou Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Beaufort Cheese is hard, while Cabecou Cheese is soft, artisan.