Cabecou Cheese vs Reblochon Cheese
Cabecou Cheese is a soft, artisan goat-milk cheese from France, while Reblochon Cheese is ivory-colored, creamy and supple 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 Reblochon Cheese?
Reblochon is a soft, washed-rind cheese made from raw cow's milk in the Haute-Savoie region of the French Alps. It tastes nutty, holds an AOC designation, and is the cheese that makes tartiflette work.
What's the Difference Between Cabecou Cheese and Reblochon Cheese?
- Milk type: Cabecou Cheese (goat's milk), Reblochon Cheese (Raw whole cow’s milk)
- Texture: Cabecou Cheese (soft, artisan), Reblochon Cheese (Ivory-colored, creamy and supple)
- Rind: Cabecou Cheese (bloomy, thin and striped), Reblochon Cheese (Yellow-orange covered with a thin white mold)
- Aging: Cabecou Cheese (ten days to four weeks), Reblochon Cheese (3 to 4 months)
- Taste: Cabecou Cheese (smooth, tangy), Reblochon Cheese (creamy, nutty)
Side-by-Side Comparison
| Cabecou Cheese | Reblochon Cheese | |
|---|---|---|
| Country of Origin | France | France |
| Specific Origin | Midi-Pyrenees | Haute-Savoie And Savoie |
| Milk Type | Goat's milk | Raw whole cow’s milk |
| Milk Treatment | Raw | Raw |
| Texture | Soft, artisan | Ivory-colored, creamy and supple |
| Rind | Bloomy, thin and striped | Yellow-orange covered with a thin white mold |
| Aging | Ten days to four weeks | 3 to 4 months |
| Taste | Smooth, tangy | Creamy, nutty |
Taste Comparison: Does Cabecou Cheese Taste Like Reblochon Cheese?
Cabecou Cheese reads as smooth, tangy, while Reblochon Cheese brings creamy, nutty character. More specifically, Cabecou Cheese shows mildly lactic, sharper once blue mold grows on the crust, while Reblochon Cheese leans toward nutty taste that lingers in the mouth. Aging plays into this as well. Cabecou Cheese at ten days to four weeks develops a different profile than Reblochon Cheese at 3 to 4 months.
Can You Substitute Cabecou Cheese for Reblochon Cheese?
Cabecou Cheese can stand in for Reblochon 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 ivory-colored, creamy and supple. Flavor-wise, Cabecou Cheese reads as smooth, tangy while Reblochon Cheese brings creamy, nutty notes.
Which Is Better, Cabecou Cheese or Reblochon 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 ivory-colored, creamy and supple profile, Reblochon Cheese is the better fit. Flavor-wise, Cabecou Cheese suits recipes that want smooth, tangy notes, while Reblochon Cheese fits dishes calling for creamy, nutty.
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Frequently Asked Questions
Is Cabecou Cheese the same as Reblochon Cheese?
No, they're distinct cheeses. Cabecou Cheese is made from goat milk; Reblochon Cheese uses cow. Aging also differs: Cabecou Cheese is typically aged ten days to four weeks, Reblochon Cheese 3 to 4 months.
Is Cabecou Cheese similar to Reblochon Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Cabecou Cheese for Reblochon Cheese?
You can, but expect a shift in richness and milk character.
Does Cabecou Cheese taste like Reblochon Cheese?
Cabecou Cheese reads as smooth, tangy, while Reblochon Cheese is creamy, nutty.
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 Reblochon Cheese made of?
Reblochon Cheese is made from cow milk (raw), using natural rennet. It's typically aged 3 to 4 months. It originates in France.
Which should I choose, Cabecou Cheese or Reblochon Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Cabecou Cheese is soft, artisan, while Reblochon Cheese is ivory-colored, creamy and supple.