Cabecou Cheese vs Salers Cheese

Cabecou Cheese is a soft, artisan goat-milk cheese from France, while Salers Cheese is firm 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 Salers Cheese?

Salers is a semi-hard pressed cheese from the Cantal department in France's Massif Central, made only between 15 April and 15 November. Wheels weigh about 40 kg (88 lb) and age in caves for three to forty-five months. It has held AOC status since 1961.

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

• Milk type: Cabecou Cheese (goat's milk), Salers Cheese (cow's milk)
• Milk treatment: Cabecou Cheese (raw), Salers Cheese (unpasteurized)
• Texture: Cabecou Cheese (soft, artisan), Salers Cheese (Firm)
• Rind: Cabecou Cheese (bloomy, thin and striped), Salers Cheese (Thick gray)
• Aging: Cabecou Cheese (ten days to four weeks), Salers Cheese (Minimum of three months, up to forty-five months)
• Taste: Cabecou Cheese (smooth, tangy), Salers Cheese (Strong-tasting)

Side-by-Side Comparison

Taste Comparison: Does Cabecou Cheese Taste Like Salers Cheese?

Cabecou Cheese reads as smooth, tangy, while Salers Cheese brings strong-tasting character. More specifically, Cabecou Cheese shows mildly lactic, sharper once blue mold grows on the crust, while Salers Cheese leans toward plant and fruit with peppery and even smoky flavors. Aging plays into this as well. Cabecou Cheese at ten days to four weeks develops a different profile than Salers Cheese at minimum of three months, up to forty-five months.

Can You Substitute Cabecou Cheese for Salers Cheese?

Cabecou Cheese can stand in for Salers 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 firm. Flavor-wise, Cabecou Cheese reads as smooth, tangy while Salers Cheese brings strong-tasting notes.

Which Is Better, Cabecou Cheese or Salers 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 firm profile, Salers Cheese is the better fit. Flavor-wise, Cabecou Cheese suits recipes that want smooth, tangy notes, while Salers Cheese fits dishes calling for strong-tasting.

Frequently Asked Questions

Is Cabecou Cheese the same as Salers Cheese?

No, they're distinct cheeses. Cabecou Cheese is made from goat milk; Salers Cheese uses cow. Aging also differs: Cabecou Cheese is typically aged ten days to four weeks, Salers Cheese minimum of three months, up to forty-five months.

Is Cabecou Cheese similar to Salers Cheese?

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

Can I substitute Cabecou Cheese for Salers Cheese?

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

Does Cabecou Cheese taste like Salers Cheese?

Cabecou Cheese reads as smooth, tangy, while Salers Cheese is strong-tasting.

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 Salers Cheese made of?

Salers Cheese is made from cow milk (unpasteurized). It's typically aged minimum of three months, up to forty-five months. It originates in France.

Which should I choose, Cabecou Cheese or Salers Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Cabecou Cheese is soft, artisan, while Salers Cheese is firm.