Brie Cheese vs Cabecou Cheese

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

What Is Brie Cheese?

Brie is a soft cow's milk cheese named after the French region it comes from, pale under a white mould rind. It runs 60 to 75 percent butterfat and tastes creamy, nutty and mushroom-like, with a faint acidity. The rind is eaten along with the paste.

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 Brie Cheese and Cabecou Cheese?

• Milk type: Brie Cheese (cow's milk), Cabecou Cheese (goat's milk)
• Milk treatment: Brie Cheese (Raw, Pasteurized), Cabecou Cheese (raw)
• Texture: Brie Cheese (Soft), Cabecou Cheese (soft, artisan)
• Rind: Brie Cheese (Bloomy), Cabecou Cheese (bloomy, thin and striped)
• Aging: Brie Cheese (at least 4 to 5 weeks; several months to a year for brie noir), Cabecou Cheese (ten days to four weeks)
• Taste: Brie Cheese (Nutty, Mushroom), Cabecou Cheese (smooth, tangy)

Side-by-Side Comparison

Taste Comparison: Does Brie Cheese Taste Like Cabecou Cheese?

Brie Cheese reads as nutty, mushroom, while Cabecou Cheese brings smooth, tangy character. On the nose, Brie Cheese offers ammoniated when overripe, contrasted with Cabecou Cheese's aromatic. More specifically, Brie Cheese shows creamy, nutty, mushroom-like, slightly acidic, while Cabecou Cheese leans toward mildly lactic, sharper once blue mold grows on the crust. Aging plays into this as well. Brie Cheese at at least 4 to 5 weeks; several months to a year for brie noir develops a different profile than Cabecou Cheese at ten days to four weeks.

Can You Substitute Brie Cheese for Cabecou Cheese?

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

Which Is Better, Brie Cheese or Cabecou Cheese?

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

Frequently Asked Questions

Is Brie Cheese the same as Cabecou Cheese?

No, they're distinct cheeses. Brie Cheese is made from cow milk; Cabecou Cheese uses goat. Aging also differs: Brie Cheese is typically aged at least 4 to 5 weeks; several months to a year for brie noir, Cabecou Cheese ten days to four weeks.

Is Brie Cheese similar to Cabecou Cheese?

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

Can I substitute Brie Cheese for Cabecou Cheese?

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

Does Brie Cheese taste like Cabecou Cheese?

Brie Cheese reads as nutty, mushroom, while Cabecou Cheese is smooth, tangy. Aromas also diverge. Brie Cheese leans ammoniated when overripe, and Cabecou Cheese is closer to aromatic.

What is Brie Cheese made of?

Brie Cheese is made from cow milk (raw, pasteurized), using animal rennet. It's typically aged at least 4 to 5 weeks; several months to a year for brie noir. 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, Brie Cheese or Cabecou Cheese?

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