Blue Cheese vs Cabecou Cheese

Blue Cheese is a crumbly, creamy, semi-soft cow, goat, or sheep-milk cheese from France, while Cabecou Cheese is soft, artisan and made from goat milk, originating in France.

What Is Blue Cheese?

Blue cheese is any cheese made with edible mold cultures that form blue-green spots and veins through the paste. It ranges from mild and slightly sweet to salty and sharp, and from almost liquid to hard.

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 Blue Cheese and Cabecou Cheese?

• Milk type: Blue Cheese (Cow, Sheep, Goat), Cabecou Cheese (goat's milk)
• Milk treatment: Blue Cheese (Pasteurized or Raw), Cabecou Cheese (raw)
• Texture: Blue Cheese (Crumbly, Creamy, Semi-Soft), Cabecou Cheese (soft, artisan)
• Rind: Blue Cheese (Natural), Cabecou Cheese (bloomy, thin and striped)
• Aging: Blue Cheese (Typically aged 2-6 months), Cabecou Cheese (ten days to four weeks)
• Taste: Blue Cheese (Sharp, Tangy, Savory, Salty, Pungent), Cabecou Cheese (smooth, tangy)

Side-by-Side Comparison

Taste Comparison: Does Blue Cheese Taste Like Cabecou Cheese?

Blue Cheese reads as sharp, tangy, savory, salty, pungent, while Cabecou Cheese brings smooth, tangy character. On the nose, Blue Cheese offers strong, pungent, earthy, funky, contrasted with Cabecou Cheese's aromatic. More specifically, Blue Cheese shows earthy, spicy, peppery, slightly sweet, umami, nutty, bitter, while Cabecou Cheese leans toward mildly lactic, sharper once blue mold grows on the crust. Aging plays into this as well. Blue Cheese at typically aged 2-6 months develops a different profile than Cabecou Cheese at ten days to four weeks.

Can You Substitute Blue Cheese for Cabecou Cheese?

Blue Cheese can stand in for Cabecou Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect crumbly, creamy, semi-soft bite and body where the recipe calls for soft, artisan. Flavor-wise, Blue Cheese reads as sharp, tangy, savory, salty, pungent while Cabecou Cheese brings smooth, tangy notes.

Which Is Better, Blue Cheese or Cabecou Cheese?

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

Frequently Asked Questions

Is Blue Cheese the same as Cabecou Cheese?

No, they're distinct cheeses. Blue Cheese is made from cow, goat, or sheep milk; Cabecou Cheese uses goat. Aging also differs: Blue Cheese is typically aged typically aged 2-6 months, Cabecou Cheese ten days to four weeks.

Is Blue Cheese similar to Cabecou Cheese?

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

Can I substitute Blue Cheese for Cabecou Cheese?

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

Does Blue Cheese taste like Cabecou Cheese?

Blue Cheese reads as sharp, tangy, savory, salty, pungent, while Cabecou Cheese is smooth, tangy. Aromas also diverge. Blue Cheese leans strong, pungent, earthy, funky, and Cabecou Cheese is closer to aromatic.

What is Blue Cheese made of?

Blue Cheese is made from cow, goat, or sheep milk (pasteurized or raw), using traditional (animal rennet) or microbial (varies by producer) rennet. It's typically aged typically aged 2-6 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, Blue Cheese or Cabecou Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Blue Cheese is crumbly, creamy, semi-soft, while Cabecou Cheese is soft, artisan.