Cabecou Cheese vs Feta Cheese

Cabecou Cheese is a soft goat-milk cheese from France, while Feta Cheese is soft and made from goat or sheep milk, originating in Greece.

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 Feta Cheese?

Feta is a Greek brined white cheese made from sheep's milk or a mix of sheep and goat's milk. It is crumbly and slightly grainy, tangy and salty, and it anchors dishes like Greek salad and spanakopita.

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

• Origin: Cabecou Cheese (France), Feta Cheese (Greece)
• Milk type: Cabecou Cheese (Goat's milk), Feta Cheese (Sheep's milk, sometimes with goat's milk)
• Milk treatment: Cabecou Cheese (raw), Feta Cheese (Pasteurized, sometimes raw)
• Rind: Cabecou Cheese (bloomy, thin and striped), Feta Cheese (None)
• Aging: Cabecou Cheese (ten days to four weeks), Feta Cheese (2 months to longer)
• Taste: Cabecou Cheese (smooth, tangy), Feta Cheese (Sharp to mild)

Side-by-Side Comparison

Taste Comparison: Does Cabecou Cheese Taste Like Feta Cheese?

Cabecou Cheese reads as smooth, tangy, while Feta Cheese brings sharp to mild character. On the nose, Cabecou Cheese offers aromatic, contrasted with Feta Cheese's ewe's milk, butter, yoghurt. More specifically, Cabecou Cheese shows mildly lactic, sharper once blue mold grows on the crust, while Feta Cheese leans toward sharp, dry, hard to mild, rich, creamy depending on production methods, breed of animals, season, and diet. can be tangy or creamy. flavors of sheep’s milk, grass, and clover. variety ranges from region to region, and producer to producer.. Aging plays into this as well. Cabecou Cheese at ten days to four weeks develops a different profile than Feta Cheese at 2 months to longer.

Can You Substitute Cabecou Cheese for Feta Cheese?

Cabecou Cheese can stand in for Feta Cheese in many dishes, but the switch will shift the overall character of the recipe. Flavor-wise, Cabecou Cheese reads as smooth, tangy while Feta Cheese brings sharp to mild notes.

Which Is Better, Cabecou Cheese or Feta 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 Feta Cheese fits dishes calling for sharp to mild.

Frequently Asked Questions

Is Cabecou Cheese the same as Feta Cheese?

No, they're distinct cheeses. Cabecou Cheese originates in France, while Feta Cheese comes from Greece. Cabecou Cheese is made from goat milk; Feta Cheese uses goat or sheep. Aging also differs: Cabecou Cheese is typically aged ten days to four weeks, Feta Cheese 2 months to longer.

Is Cabecou Cheese similar to Feta Cheese?

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

Can I substitute Cabecou Cheese for Feta Cheese?

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

Does Cabecou Cheese taste like Feta Cheese?

Cabecou Cheese reads as smooth, tangy, while Feta Cheese is sharp to mild. Aromas also diverge. Cabecou Cheese leans aromatic, and Feta Cheese is closer to ewe's milk, butter, yoghurt.

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 Feta Cheese made of?

Feta Cheese is made from goat or sheep milk (pasteurized, sometimes raw), using rennet. It's typically aged 2 months to longer. It originates in Greece.

Which should I choose, Cabecou Cheese or Feta Cheese?

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