Cabecou Cheese vs Tomme Cheese

Cabecou Cheese is a soft, artisan goat-milk cheese from France, while Tomme Cheese is creamy, pliable and made from cow, goat, or sheep milk, originating in France and Switzerland.

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 Cheese?

Tomme is a class of cheese made mainly in the French Alps and in Switzerland from cow's, ewe's or goat's milk. Most are made from skimmed milk left over from butter making, so they are generally low in fat, and each variety is named for where it comes from.

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

• Origin: Cabecou Cheese (France), Tomme Cheese (France and Switzerland)
• Milk type: Cabecou Cheese (goat's milk), Tomme Cheese (cow's, goat's or sheep's milk)
• Milk treatment: Cabecou Cheese (raw), Tomme Cheese (pasteurized or unpasteurized)
• Texture: Cabecou Cheese (soft, artisan), Tomme Cheese (Creamy, pliable)
• Rind: Cabecou Cheese (bloomy, thin and striped), Tomme Cheese (Grayish natural)
• Taste: Cabecou Cheese (smooth, tangy), Tomme Cheese (Varied)

Side-by-Side Comparison

Taste Comparison: Does Cabecou Cheese Taste Like Tomme Cheese?

Cabecou Cheese reads as smooth, tangy, while Tomme Cheese brings varied character. On the nose, Cabecou Cheese offers aromatic, contrasted with Tomme Cheese's milky. More specifically, Cabecou Cheese shows mildly lactic, sharper once blue mold grows on the crust, while Tomme Cheese leans toward no common profile; wide variety depending on milk and aging.

Can You Substitute Cabecou Cheese for Tomme Cheese?

Cabecou Cheese can stand in for Tomme 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 creamy, pliable. Flavor-wise, Cabecou Cheese reads as smooth, tangy while Tomme Cheese brings varied notes.

Which Is Better, Cabecou Cheese or Tomme 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 creamy, pliable profile, Tomme Cheese is the better fit. Flavor-wise, Cabecou Cheese suits recipes that want smooth, tangy notes, while Tomme Cheese fits dishes calling for varied.

Frequently Asked Questions

Is Cabecou Cheese the same as Tomme Cheese?

No, they're distinct cheeses. Cabecou Cheese originates in France, while Tomme Cheese comes from France and Switzerland. Cabecou Cheese is made from goat milk; Tomme Cheese uses cow, goat, or sheep.

Is Cabecou Cheese similar to Tomme Cheese?

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

Can I substitute Cabecou Cheese for Tomme Cheese?

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

Does Cabecou Cheese taste like Tomme Cheese?

Cabecou Cheese reads as smooth, tangy, while Tomme Cheese is varied. Aromas also diverge. Cabecou Cheese leans aromatic, and Tomme Cheese is closer to milky.

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 Cheese made of?

Tomme Cheese is made from cow, goat, or sheep milk (pasteurized or unpasteurized). It originates in France and Switzerland.

Which should I choose, Cabecou Cheese or Tomme Cheese?

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