Cabecou Cheese vs Tomme de Savoie Cheese

Cabecou Cheese is a soft goat-milk cheese from France, while Tomme de Savoie Cheese is semi-soft 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 Tomme de Savoie Cheese?

Tomme de Savoie is a mild, semi-firm cow's milk cheese from Savoy in the French Alps. It is made from the skimmed milk left over from butter making, so the fat content stays low, and it carries a thick brownish-grey rind over a beige interior.

What's the Difference Between Cabecou Cheese and Tomme de Savoie Cheese?

• Milk type: Cabecou Cheese (Goat's milk), Tomme de Savoie Cheese (Cow's milk)
• Milk treatment: Cabecou Cheese (raw), Tomme de Savoie Cheese (skimmed or unpasteurized)
• Texture: Cabecou Cheese (Soft), Tomme de Savoie Cheese (Semi-soft)
• Rind: Cabecou Cheese (bloomy, thin and striped), Tomme de Savoie Cheese (natural)
• Aging: Cabecou Cheese (ten days to four weeks), Tomme de Savoie Cheese (several months)
• Taste: Cabecou Cheese (smooth, tangy), Tomme de Savoie Cheese (grassy, nutty, tangy)

Side-by-Side Comparison

Taste Comparison: Does Cabecou Cheese Taste Like Tomme de Savoie Cheese?

Cabecou Cheese reads as smooth, tangy, while Tomme de Savoie Cheese brings grassy, nutty, tangy character. More specifically, Cabecou Cheese shows mildly lactic, sharper once blue mold grows on the crust, while Tomme de Savoie Cheese leans toward mild. Aging plays into this as well. Cabecou Cheese at ten days to four weeks develops a different profile than Tomme de Savoie Cheese at several months.

Can You Substitute Cabecou Cheese for Tomme de Savoie Cheese?

Cabecou Cheese can stand in for Tomme de Savoie Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect soft bite and body where the recipe calls for semi-soft. Flavor-wise, Cabecou Cheese reads as smooth, tangy while Tomme de Savoie Cheese brings grassy, nutty, tangy notes.

Which Is Better, Cabecou Cheese or Tomme de Savoie Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a soft cheese, go with Cabecou Cheese. For a semi-soft profile, Tomme de Savoie Cheese is the better fit. Flavor-wise, Cabecou Cheese suits recipes that want smooth, tangy notes, while Tomme de Savoie Cheese fits dishes calling for grassy, nutty, tangy.

Frequently Asked Questions

Is Cabecou Cheese the same as Tomme de Savoie Cheese?

No, they're distinct cheeses. Cabecou Cheese is made from goat milk; Tomme de Savoie Cheese uses cow. Aging also differs: Cabecou Cheese is typically aged ten days to four weeks, Tomme de Savoie Cheese several months.

Is Cabecou Cheese similar to Tomme de Savoie Cheese?

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

Can I substitute Cabecou Cheese for Tomme de Savoie Cheese?

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

Does Cabecou Cheese taste like Tomme de Savoie Cheese?

Cabecou Cheese reads as smooth, tangy, while Tomme de Savoie Cheese is grassy, nutty, tangy.

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 Tomme de Savoie Cheese made of?

Tomme de Savoie Cheese is made from cow milk (skimmed or unpasteurized). It's typically aged several months. It originates in France.

Which should I choose, Cabecou Cheese or Tomme de Savoie Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Cabecou Cheese is soft, while Tomme de Savoie Cheese is semi-soft.