Cabecou Cheese vs Camembert Cheese

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

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 Is Camembert Cheese?

Camembert is a moist, soft, surface-ripened cow's milk cheese from Normandy, first made in the late 18th century. Penicillium camemberti gives it a white bloomy rind and a creamy interior, with a taste stronger and slightly more sour than brie.

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

• Milk type: Cabecou Cheese (goat's milk), Camembert Cheese (cow's milk)
• Milk treatment: Cabecou Cheese (raw), Camembert Cheese (unpasteurized for AOC Camembert de Normandie, pasteurized for most other versions)
• Rind: Cabecou Cheese (bloomy, thin and striped), Camembert Cheese (Bloomy)
• Aging: Cabecou Cheese (ten days to four weeks), Camembert Cheese (minimum 3 weeks)
• Taste: Cabecou Cheese (smooth, tangy), Camembert Cheese (slightly sour, stronger than brie)

Side-by-Side Comparison

Taste Comparison: Does Cabecou Cheese Taste Like Camembert Cheese?

Cabecou Cheese reads as smooth, tangy, while Camembert Cheese brings slightly sour, stronger than brie character. On the nose, Cabecou Cheese offers aromatic, contrasted with Camembert Cheese's buttery, rich. More specifically, Cabecou Cheese shows mildly lactic, sharper once blue mold grows on the crust, while Camembert Cheese leans toward slightly sour, sometimes chalky, stronger than brie of the same ripening time; ammonia when overripe. Aging plays into this as well. Cabecou Cheese at ten days to four weeks develops a different profile than Camembert Cheese at minimum 3 weeks.

Can You Substitute Cabecou Cheese for Camembert Cheese?

Cabecou Cheese can stand in for Camembert Cheese in many dishes, but the switch will shift the overall character of the recipe. Flavor-wise, Cabecou Cheese reads as smooth, tangy while Camembert Cheese brings slightly sour, stronger than brie notes.

Which Is Better, Cabecou Cheese or Camembert Cheese?

There's no single winner. It depends on your recipe and the profile you want. Flavor-wise, Cabecou Cheese suits recipes that want smooth, tangy notes, while Camembert Cheese fits dishes calling for slightly sour, stronger than brie.

Frequently Asked Questions

Is Cabecou Cheese the same as Camembert Cheese?

No, they're distinct cheeses. Cabecou Cheese is made from goat milk; Camembert Cheese uses cow. Aging also differs: Cabecou Cheese is typically aged ten days to four weeks, Camembert Cheese minimum 3 weeks.

Is Cabecou Cheese similar to Camembert Cheese?

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

Can I substitute Cabecou Cheese for Camembert Cheese?

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

Does Cabecou Cheese taste like Camembert Cheese?

Cabecou Cheese reads as smooth, tangy, while Camembert Cheese is slightly sour, stronger than brie. Aromas also diverge. Cabecou Cheese leans aromatic, and Camembert Cheese is closer to buttery, rich.

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.

What is Camembert Cheese made of?

Camembert Cheese is made from cow milk (unpasteurized for aoc camembert de normandie, pasteurized for most other versions). It's typically aged minimum 3 weeks. It originates in France.

Which should I choose, Cabecou Cheese or Camembert Cheese?

It depends on the dish. The table above is the fastest way to decide based on your recipe.