Cabecou Cheese vs Mont d'Or Cheese

Cabecou Cheese is a soft, artisan goat-milk cheese from France, while Mont d'Or Cheese is soft 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 Mont d'Or Cheese?

Mont d'Or is a seasonal soft cow's milk cheese from the Jura region of France and Switzerland, wrapped in a band of spruce that gives it its flavor. It sells from September 10 to May 10 and is usually warmed in its spruce box and eaten like fondue.

What's the Difference Between Cabecou Cheese and Mont d'Or Cheese?

• Milk type: Cabecou Cheese (goat's milk), Mont d'Or Cheese (Cow's milk)
• Texture: Cabecou Cheese (soft, artisan), Mont d'Or Cheese (Soft)
• Rind: Cabecou Cheese (bloomy, thin and striped), Mont d'Or Cheese (Washed rind)
• Aging: Cabecou Cheese (ten days to four weeks), Mont d'Or Cheese (21 to 60 days)
• Taste: Cabecou Cheese (smooth, tangy), Mont d'Or Cheese (Resinous, mild to pungent)

Side-by-Side Comparison

Taste Comparison: Does Cabecou Cheese Taste Like Mont d'Or Cheese?

Cabecou Cheese reads as smooth, tangy, while Mont d'Or Cheese brings resinous, mild to pungent character. More specifically, Cabecou Cheese shows mildly lactic, sharper once blue mold grows on the crust, while Mont d'Or Cheese leans toward known for its creamy taste and powerful aroma; gets resinous flavor from spruce bark. Aging plays into this as well. Cabecou Cheese at ten days to four weeks develops a different profile than Mont d'Or Cheese at 21 to 60 days.

Can You Substitute Cabecou Cheese for Mont d'Or Cheese?

Cabecou Cheese can stand in for Mont d'Or 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 soft. Flavor-wise, Cabecou Cheese reads as smooth, tangy while Mont d'Or Cheese brings resinous, mild to pungent notes.

Which Is Better, Cabecou Cheese or Mont d'Or 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 soft profile, Mont d'Or Cheese is the better fit. Flavor-wise, Cabecou Cheese suits recipes that want smooth, tangy notes, while Mont d'Or Cheese fits dishes calling for resinous, mild to pungent.

Frequently Asked Questions

Is Cabecou Cheese the same as Mont d'Or Cheese?

No, they're distinct cheeses. Cabecou Cheese is made from goat milk; Mont d'Or Cheese uses cow. Aging also differs: Cabecou Cheese is typically aged ten days to four weeks, Mont d'Or Cheese 21 to 60 days.

Is Cabecou Cheese similar to Mont d'Or Cheese?

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

Can I substitute Cabecou Cheese for Mont d'Or Cheese?

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

Does Cabecou Cheese taste like Mont d'Or Cheese?

Cabecou Cheese reads as smooth, tangy, while Mont d'Or Cheese is resinous, mild to pungent.

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 Mont d'Or Cheese made of?

Mont d'Or Cheese is made from cow milk (raw), using animal rennet. It's typically aged 21 to 60 days. It originates in France.

Which should I choose, Cabecou Cheese or Mont d'Or Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Cabecou Cheese is soft, artisan, while Mont d'Or Cheese is soft.