Cabecou Cheese vs Roquefort Cheese

Cabecou Cheese is a soft, artisan goat-milk cheese from France, while Roquefort Cheese is moist, very creamy and made from sheep 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 Roquefort Cheese?

Roquefort is a blue cheese made from raw Lacaune sheep's milk in southern France. Only cheese ripened in the natural Combalou caves of Roquefort-sur-Soulzon may carry the name. It is tangy and creamy, with no rind and a sharp bite from the blue veins.

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

• Milk type: Cabecou Cheese (goat's milk), Roquefort Cheese (sheep's milk)
• Milk treatment: Cabecou Cheese (raw), Roquefort Cheese (unpasteurized)
• Texture: Cabecou Cheese (soft, artisan), Roquefort Cheese (Moist, very creamy)
• Rind: Cabecou Cheese (bloomy, thin and striped), Roquefort Cheese (none)
• Aging: Cabecou Cheese (ten days to four weeks), Roquefort Cheese (Minimum of 90 days, average of 5 months)
• Taste: Cabecou Cheese (smooth, tangy), Roquefort Cheese (Mild to strong)

Side-by-Side Comparison

Taste Comparison: Does Cabecou Cheese Taste Like Roquefort Cheese?

Cabecou Cheese reads as smooth, tangy, while Roquefort Cheese brings mild to strong character. On the nose, Cabecou Cheese offers aromatic, contrasted with Roquefort Cheese's sweet. More specifically, Cabecou Cheese shows mildly lactic, sharper once blue mold grows on the crust, while Roquefort Cheese leans toward buttercream smooth to salty and sharp. Aging plays into this as well. Cabecou Cheese at ten days to four weeks develops a different profile than Roquefort Cheese at minimum of 90 days, average of 5 months.

Can You Substitute Cabecou Cheese for Roquefort Cheese?

Cabecou Cheese can stand in for Roquefort 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 moist, very creamy. Flavor-wise, Cabecou Cheese reads as smooth, tangy while Roquefort Cheese brings mild to strong notes.

Which Is Better, Cabecou Cheese or Roquefort 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 moist, very creamy profile, Roquefort Cheese is the better fit. Flavor-wise, Cabecou Cheese suits recipes that want smooth, tangy notes, while Roquefort Cheese fits dishes calling for mild to strong.

Frequently Asked Questions

Is Cabecou Cheese the same as Roquefort Cheese?

No, they're distinct cheeses. Cabecou Cheese is made from goat milk; Roquefort Cheese uses sheep. Aging also differs: Cabecou Cheese is typically aged ten days to four weeks, Roquefort Cheese minimum of 90 days, average of 5 months.

Is Cabecou Cheese similar to Roquefort Cheese?

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

Can I substitute Cabecou Cheese for Roquefort Cheese?

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

Does Cabecou Cheese taste like Roquefort Cheese?

Cabecou Cheese reads as smooth, tangy, while Roquefort Cheese is mild to strong. Aromas also diverge. Cabecou Cheese leans aromatic, and Roquefort Cheese is closer to sweet.

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 Roquefort Cheese made of?

Roquefort Cheese is made from sheep milk (unpasteurized), using animal rennet. It's typically aged minimum of 90 days, average of 5 months. It originates in France.

Which should I choose, Cabecou Cheese or Roquefort Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Cabecou Cheese is soft, artisan, while Roquefort Cheese is moist, very creamy.