Cabecou Cheese vs Chèvre (Goat Cheese)

Cabecou Cheese is a soft goat-milk cheese from France, while Chèvre (Goat Cheese) is soft and made from goat 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 Chèvre (Goat Cheese)?

Chèvre is the French name for cheese made from goat's milk. The classic French style is soft and creamy under a light colored rind, tart from the fatty acids in goat milk, and is sometimes served hot as chèvre chaud.

What's the Difference Between Cabecou Cheese and Chèvre (Goat Cheese)?

• Milk treatment: Cabecou Cheese (raw), Chèvre (Goat Cheese) (pasteurized or unpasteurized)
• Rind: Cabecou Cheese (bloomy, thin and striped), Chèvre (Goat Cheese) (light colored)
• Aging: Cabecou Cheese (ten days to four weeks), Chèvre (Goat Cheese) (not aged for long)
• Taste: Cabecou Cheese (smooth, tangy), Chèvre (Goat Cheese) (tangy)

Side-by-Side Comparison

Taste Comparison: Does Cabecou Cheese Taste Like Chèvre (Goat Cheese)?

Cabecou Cheese reads as smooth, tangy, while Chèvre (Goat Cheese) brings tangy character. On the nose, Cabecou Cheese offers aromatic, contrasted with Chèvre (Goat Cheese)'s goaty. More specifically, Cabecou Cheese shows mildly lactic, sharper once blue mold grows on the crust, while Chèvre (Goat Cheese) leans toward mild, creamy, sometimes fruity. Aging plays into this as well. Cabecou Cheese at ten days to four weeks develops a different profile than Chèvre (Goat Cheese) at not aged for long.

Can You Substitute Cabecou Cheese for Chèvre (Goat Cheese)?

In most recipes, Cabecou Cheese and Chèvre (Goat Cheese) can be swapped with reasonable results. Both are goat-milk cheeses, so the base character carries over. Flavor-wise, Cabecou Cheese reads as smooth, tangy while Chèvre (Goat Cheese) brings tangy notes.

Which Is Better, Cabecou Cheese or Chèvre (Goat 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 Chèvre (Goat Cheese) fits dishes calling for tangy.

Frequently Asked Questions

Is Cabecou Cheese the same as Chèvre (Goat Cheese)?

No, they're distinct cheeses. Aging also differs: Cabecou Cheese is typically aged ten days to four weeks, Chèvre (Goat Cheese) not aged for long.

Is Cabecou Cheese similar to Chèvre (Goat Cheese)?

Yes, they share close profiles. Same milk base and similar texture make them workable alternatives in many recipes.

Can I substitute Cabecou Cheese for Chèvre (Goat Cheese)?

Yes, quite easily. The milk base and texture are close enough that most recipes won't notice the swap.

Does Cabecou Cheese taste like Chèvre (Goat Cheese)?

Cabecou Cheese reads as smooth, tangy, while Chèvre (Goat Cheese) is tangy. Aromas also diverge. Cabecou Cheese leans aromatic, and Chèvre (Goat Cheese) is closer to goaty.

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 Chèvre (Goat Cheese) made of?

Chèvre (Goat Cheese) is made from goat milk (pasteurized or unpasteurized). It's typically aged not aged for long. It originates in France.

Which should I choose, Cabecou Cheese or Chèvre (Goat Cheese)?

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