Cabecou Cheese vs Havarti Cheese
Cabecou Cheese is a soft, artisan goat-milk cheese from France, while Havarti Cheese is smooth and made from cow milk, originating in Denmark.
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 Havarti Cheese?
Havarti is a semisoft Danish cow's milk cheese, mild and buttery with very small irregular eyes running through a rindless, cream to yellow paste. It slices, grills, and melts, and the EU reserved the name for Denmark in 2019.
What's the Difference Between Cabecou Cheese and Havarti Cheese?
- Origin: Cabecou Cheese (France), Havarti Cheese (Denmark)
- Milk type: Cabecou Cheese (goat's milk), Havarti Cheese (cow's milk)
- Milk treatment: Cabecou Cheese (raw), Havarti Cheese (pasteurized)
- Texture: Cabecou Cheese (soft, artisan), Havarti Cheese (Smooth)
- Rind: Cabecou Cheese (bloomy, thin and striped), Havarti Cheese (rindless)
- Aging: Cabecou Cheese (ten days to four weeks), Havarti Cheese (about 3 months)
- Taste: Cabecou Cheese (smooth, tangy), Havarti Cheese (Mild, buttery)
Side-by-Side Comparison
| Cabecou Cheese | Havarti Cheese | |
|---|---|---|
| Country of Origin | France | Denmark |
| Specific Origin | Midi-Pyrenees | Denmark |
| Milk Type | Goat's milk | Cow's milk |
| Milk Treatment | Raw | Pasteurized |
| Texture | Soft, artisan | Smooth |
| Rind | Bloomy, thin and striped | Rindless |
| Aging | Ten days to four weeks | About 3 months |
| Taste | Smooth, tangy | Mild, buttery |
Taste Comparison: Does Cabecou Cheese Taste Like Havarti Cheese?
Cabecou Cheese reads as smooth, tangy, while Havarti Cheese brings mild, buttery character. On the nose, Cabecou Cheese offers aromatic, contrasted with Havarti Cheese's buttery. More specifically, Cabecou Cheese shows mildly lactic, sharper once blue mold grows on the crust, while Havarti Cheese leans toward mild, buttery, slightly acidic cheese known for its irregularly shaped small holes creating a lacy appearance. smooth and firm texture, can be complimented with herbs or jalapeño peppers. variants include creamy versions with up to 65% fat on dry matter basis. manufactured in denmark, united kingdom, canada, and the united states, including artisanal and mass-produced by arla foods and costello.. Aging plays into this as well. Cabecou Cheese at ten days to four weeks develops a different profile than Havarti Cheese at about 3 months.
Can You Substitute Cabecou Cheese for Havarti Cheese?
Cabecou Cheese can stand in for Havarti Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect soft, artisan bite and body where the recipe calls for smooth. Flavor-wise, Cabecou Cheese reads as smooth, tangy while Havarti Cheese brings mild, buttery notes.
Which Is Better, Cabecou Cheese or Havarti Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a soft, artisan cheese, go with Cabecou Cheese. For a smooth profile, Havarti Cheese is the better fit. Flavor-wise, Cabecou Cheese suits recipes that want smooth, tangy notes, while Havarti Cheese fits dishes calling for mild, buttery.
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Frequently Asked Questions
Is Cabecou Cheese the same as Havarti Cheese?
No, they're distinct cheeses. Cabecou Cheese originates in France, while Havarti Cheese comes from Denmark. Cabecou Cheese is made from goat milk; Havarti Cheese uses cow. Aging also differs: Cabecou Cheese is typically aged ten days to four weeks, Havarti Cheese about 3 months.
Is Cabecou Cheese similar to Havarti Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Cabecou Cheese for Havarti Cheese?
You can, but expect a shift in richness and milk character.
Does Cabecou Cheese taste like Havarti Cheese?
Cabecou Cheese reads as smooth, tangy, while Havarti Cheese is mild, buttery. Aromas also diverge. Cabecou Cheese leans aromatic, and Havarti Cheese is closer to buttery.
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 Havarti Cheese made of?
Havarti Cheese is made from cow milk (pasteurized). It's typically aged about 3 months. It originates in Denmark.
Which should I choose, Cabecou Cheese or Havarti Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Cabecou Cheese is soft, artisan, while Havarti Cheese is smooth.