Cabecou Cheese vs Parmigiano Reggiano Cheese

Q: Is Cabecou Cheese the same as Parmigiano Reggiano Cheese?

No. Cabecou Cheese and Parmigiano Reggiano Cheese are distinct cheeses from France and Italy respectively. See the side-by-side table for the specific differences in milk type, texture, and aging.

Q: Can I substitute Cabecou Cheese for Parmigiano Reggiano Cheese?

In most recipes you can swap Cabecou Cheese for Parmigiano Reggiano Cheese, though the result will shift in richness and milk character.

Q: Which should I choose, Cabecou Cheese or Parmigiano Reggiano Cheese?

It depends on the dish. The texture and flavor rows in the table above are the best guide. Pick the one whose profile fits your recipe or board.

Cabecou Cheese is a soft, artisan goat-milk cheese from France, while Parmigiano Reggiano Cheese is grainy, flaky and made from cow milk, originating in Italy.

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 Parmigiano Reggiano Cheese?

Parmigiano Reggiano is a hard, granular Italian cheese made from unpasteurised cow's milk and aged at least 12 months. Protected as a PDO across Parma, Reggio Emilia, Modena and parts of Bologna and Mantua, it is known for its sharp, salty, deeply savoury taste.

What's the Difference Between Cabecou Cheese and Parmigiano Reggiano Cheese?

Origin: Cabecou Cheese (France), Parmigiano Reggiano Cheese (Italy)
Milk type: Cabecou Cheese (goat's milk), Parmigiano Reggiano Cheese (Cow's milk)
Texture: Cabecou Cheese (soft, artisan), Parmigiano Reggiano Cheese (Grainy, flaky)
Rind: Cabecou Cheese (bloomy, thin and striped), Parmigiano Reggiano Cheese (Hard)
Aging: Cabecou Cheese (ten days to four weeks), Parmigiano Reggiano Cheese (12 to 36 months)
Taste: Cabecou Cheese (smooth, tangy), Parmigiano Reggiano Cheese (Umami)

Side-by-Side Comparison

	Cabecou Cheese	Parmigiano Reggiano Cheese
Country of Origin	France	Italy
Specific Origin	Midi-Pyrenees	Emilia-Romagna Region
Milk Type	Goat's milk	Cow's milk
Milk Treatment	Raw	Raw
Texture	Soft, artisan	Grainy, flaky
Rind	Bloomy, thin and striped	Hard
Aging	Ten days to four weeks	12 to 36 months
Taste	Smooth, tangy	Umami

Taste Comparison: Does Cabecou Cheese Taste Like Parmigiano Reggiano Cheese?

Cabecou Cheese reads as smooth, tangy, while Parmigiano Reggiano Cheese brings umami character. On the nose, Cabecou Cheese offers aromatic, contrasted with Parmigiano Reggiano Cheese's mild, milky. More specifically, Cabecou Cheese shows mildly lactic, sharper once blue mold grows on the crust, while Parmigiano Reggiano Cheese leans toward lactic (fermented milk), sweet (fresh cream, melted butter), fruity or citrusy (apricot, banana, dried fruits, lemon, pineapple), balanced by savory nutty (hazelnut, walnut) and meaty. Aging plays into this as well. Cabecou Cheese at ten days to four weeks develops a different profile than Parmigiano Reggiano Cheese at 12 to 36 months.

Can You Substitute Cabecou Cheese for Parmigiano Reggiano Cheese?

Cabecou Cheese can stand in for Parmigiano Reggiano 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 grainy, flaky. Flavor-wise, Cabecou Cheese reads as smooth, tangy while Parmigiano Reggiano Cheese brings umami notes.

Which Is Better, Cabecou Cheese or Parmigiano Reggiano 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 grainy, flaky profile, Parmigiano Reggiano Cheese is the better fit. Flavor-wise, Cabecou Cheese suits recipes that want smooth, tangy notes, while Parmigiano Reggiano Cheese fits dishes calling for umami.

Which is your favorite?

One click, anonymous. See what others chose.

Frequently Asked Questions

Is Cabecou Cheese the same as Parmigiano Reggiano Cheese?

No, they're distinct cheeses. Cabecou Cheese originates in France, while Parmigiano Reggiano Cheese comes from Italy. Cabecou Cheese is made from goat milk; Parmigiano Reggiano Cheese uses cow. Aging also differs: Cabecou Cheese is typically aged ten days to four weeks, Parmigiano Reggiano Cheese 12 to 36 months.

Is Cabecou Cheese similar to Parmigiano Reggiano Cheese?

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

Can I substitute Cabecou Cheese for Parmigiano Reggiano Cheese?

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

Does Cabecou Cheese taste like Parmigiano Reggiano Cheese?

Cabecou Cheese reads as smooth, tangy, while Parmigiano Reggiano Cheese is umami. Aromas also diverge. Cabecou Cheese leans aromatic, and Parmigiano Reggiano Cheese is closer to mild, milky.

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 Parmigiano Reggiano Cheese made of?

Parmigiano Reggiano Cheese is made from cow milk (raw), using calf rennet. It's typically aged 12 to 36 months. It originates in Italy.

Which should I choose, Cabecou Cheese or Parmigiano Reggiano Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Cabecou Cheese is soft, artisan, while Parmigiano Reggiano Cheese is grainy, flaky.