Cabecou Cheese vs Saint-Nectaire Cheese
Cabecou Cheese is a soft, artisan goat-milk cheese from France, while Saint-Nectaire Cheese is soft and tender 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 Saint-Nectaire Cheese?
Saint-Nectaire is a pressed cow's milk cheese from the volcanic hills around the Monts-Dore in Auvergne, France. It ages on rye straw for at least 28 days and is known for its soft, creamy paste and hint of hazelnut.
What's the Difference Between Cabecou Cheese and Saint-Nectaire Cheese?
- Milk type: Cabecou Cheese (goat's milk), Saint-Nectaire Cheese (Cow’s milk (Holstein, Montbéliarde, sometimes Salers))
- Milk treatment: Cabecou Cheese (raw), Saint-Nectaire Cheese (Raw for fermier, pasteurized for laitier)
- Texture: Cabecou Cheese (soft, artisan), Saint-Nectaire Cheese (Soft and tender)
- Rind: Cabecou Cheese (bloomy, thin and striped), Saint-Nectaire Cheese (Washed-rind)
- Aging: Cabecou Cheese (ten days to four weeks), Saint-Nectaire Cheese (At least twenty-eight days)
- Taste: Cabecou Cheese (smooth, tangy), Saint-Nectaire Cheese (Delicate hazelnut)
Side-by-Side Comparison
| Cabecou Cheese | Saint-Nectaire Cheese | |
|---|---|---|
| Country of Origin | France | France |
| Specific Origin | Midi-Pyrenees | Massif Du Sancy, Auvergne |
| Milk Type | Goat's milk | Cow’s milk (Holstein, Montbéliarde, sometimes Salers) |
| Milk Treatment | Raw | Raw for fermier, pasteurized for laitier |
| Texture | Soft, artisan | Soft and tender |
| Rind | Bloomy, thin and striped | Washed-rind |
| Aging | Ten days to four weeks | At least twenty-eight days |
| Taste | Smooth, tangy | Delicate hazelnut |
Taste Comparison: Does Cabecou Cheese Taste Like Saint-Nectaire Cheese?
Cabecou Cheese reads as smooth, tangy, while Saint-Nectaire Cheese brings delicate hazelnut character. On the nose, Cabecou Cheese offers aromatic, contrasted with Saint-Nectaire Cheese's grassy. More specifically, Cabecou Cheese shows mildly lactic, sharper once blue mold grows on the crust, while Saint-Nectaire Cheese leans toward nutty. Aging plays into this as well. Cabecou Cheese at ten days to four weeks develops a different profile than Saint-Nectaire Cheese at at least twenty-eight days.
Can You Substitute Cabecou Cheese for Saint-Nectaire Cheese?
Cabecou Cheese can stand in for Saint-Nectaire 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 and tender. Flavor-wise, Cabecou Cheese reads as smooth, tangy while Saint-Nectaire Cheese brings delicate hazelnut notes.
Which Is Better, Cabecou Cheese or Saint-Nectaire 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 and tender profile, Saint-Nectaire Cheese is the better fit. Flavor-wise, Cabecou Cheese suits recipes that want smooth, tangy notes, while Saint-Nectaire Cheese fits dishes calling for delicate hazelnut.
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Frequently Asked Questions
Is Cabecou Cheese the same as Saint-Nectaire Cheese?
No, they're distinct cheeses. Cabecou Cheese is made from goat milk; Saint-Nectaire Cheese uses cow. Aging also differs: Cabecou Cheese is typically aged ten days to four weeks, Saint-Nectaire Cheese at least twenty-eight days.
Is Cabecou Cheese similar to Saint-Nectaire Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Cabecou Cheese for Saint-Nectaire Cheese?
You can, but expect a shift in richness and milk character.
Does Cabecou Cheese taste like Saint-Nectaire Cheese?
Cabecou Cheese reads as smooth, tangy, while Saint-Nectaire Cheese is delicate hazelnut. Aromas also diverge. Cabecou Cheese leans aromatic, and Saint-Nectaire Cheese is closer to grassy.
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 Saint-Nectaire Cheese made of?
Saint-Nectaire Cheese is made from cow milk (raw for fermier, pasteurized for laitier). It's typically aged at least twenty-eight days. It originates in France.
Which should I choose, Cabecou Cheese or Saint-Nectaire Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Cabecou Cheese is soft, artisan, while Saint-Nectaire Cheese is soft and tender.