Cabecou Cheese vs Cream Cheese

Cabecou Cheese is a soft goat-milk cheese from France, while Cream Cheese is fresh, processed and made from cow milk, originating in United States.

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 Cream Cheese?

Cream cheese is a soft, mild fresh cheese made from milk and cream, sold unripened rather than aged. It began in Chester, New York in the 1870s and is best known as the spread on a bagel.

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

• Origin: Cabecou Cheese (France), Cream Cheese (United States)
• Milk type: Cabecou Cheese (Goat's milk), Cream Cheese (Cow's milk)
• Milk treatment: Cabecou Cheese (raw), Cream Cheese (pasteurized or unpasteurized)
• Texture: Cabecou Cheese (Soft), Cream Cheese (Fresh, processed)
• Rind: Cabecou Cheese (bloomy, thin and striped), Cream Cheese (rindless)
• Aging: Cabecou Cheese (ten days to four weeks), Cream Cheese (unripened, eaten fresh)
• Taste: Cabecou Cheese (smooth, tangy), Cream Cheese (creamy, mild, sweet)

Side-by-Side Comparison

Taste Comparison: Does Cabecou Cheese Taste Like Cream Cheese?

Cabecou Cheese reads as smooth, tangy, while Cream Cheese brings creamy, mild, sweet character. On the nose, Cabecou Cheese offers aromatic, contrasted with Cream Cheese's fresh, pleasant. Aging plays into this as well. Cabecou Cheese at ten days to four weeks develops a different profile than Cream Cheese at unripened, eaten fresh.

Can You Substitute Cabecou Cheese for Cream Cheese?

Cabecou Cheese can stand in for Cream 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 fresh, processed. Flavor-wise, Cabecou Cheese reads as smooth, tangy while Cream Cheese brings creamy, mild, sweet notes.

Which Is Better, Cabecou Cheese or Cream Cheese?

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

Frequently Asked Questions

Is Cabecou Cheese the same as Cream Cheese?

No, they're distinct cheeses. Cabecou Cheese originates in France, while Cream Cheese comes from United States. Cabecou Cheese is made from goat milk; Cream Cheese uses cow. Aging also differs: Cabecou Cheese is typically aged ten days to four weeks, Cream Cheese unripened, eaten fresh.

Is Cabecou Cheese similar to Cream Cheese?

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

Can I substitute Cabecou Cheese for Cream Cheese?

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

Does Cabecou Cheese taste like Cream Cheese?

Cabecou Cheese reads as smooth, tangy, while Cream Cheese is creamy, mild, sweet. Aromas also diverge. Cabecou Cheese leans aromatic, and Cream Cheese is closer to fresh, pleasant.

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 Cream Cheese made of?

Cream Cheese is made from cow milk (pasteurized or unpasteurized), using animal (chymosin, pepsin, rennet) in canada rennet. It's typically aged unripened, eaten fresh. It originates in United States.

Which should I choose, Cabecou Cheese or Cream Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Cabecou Cheese is soft, while Cream Cheese is fresh, processed.