Chabichou du Poitou Cheese vs Cheddar Cheese
Chabichou du Poitou Cheese
Cheddar Cheese
Chabichou du Poitou Cheese is a soft, creamy to brittle goat-milk cheese from France, while Cheddar Cheese is varies (rubbery to friable and crystalline) and made from cow milk, originating in England.
What Is Chabichou du Poitou Cheese?
Chabichou du Poitou is a goat cheese from the north of Nouvelle-Aquitaine in France, shaped like a small cylinder called a bonde. It is aged 10 to 20 days and is the only soft-ripened goat cheese that PDO rules allow to be made with pasteurized milk.
What Is Cheddar Cheese?
Cheddar is a relatively hard, off-white to orange cow's milk cheese from the village of Cheddar in Somerset, South West England. The name is not protected, so it is made worldwide, and it is the UK's most popular cheese at 51% of the national cheese market.
What's the Difference Between Chabichou du Poitou Cheese and Cheddar Cheese?
- Origin: Chabichou du Poitou Cheese (France), Cheddar Cheese (England)
- Milk type: Chabichou du Poitou Cheese (goat's milk), Cheddar Cheese (cow's milk)
- Milk treatment: Chabichou du Poitou Cheese (unpasteurized or whole), Cheddar Cheese (Raw, Thermized, Pasteurized)
- Texture: Chabichou du Poitou Cheese (Soft, creamy to brittle), Cheddar Cheese (Varies (rubbery to friable and crystalline))
- Rind: Chabichou du Poitou Cheese (White with blue-gray patches), Cheddar Cheese (Varies (natural, cloth, wax, plastic))
- Aging: Chabichou du Poitou Cheese (At least 10 days), Cheddar Cheese (A few months to several years)
- Taste: Chabichou du Poitou Cheese (Slightly salty), Cheddar Cheese (Mild to sharp, buttery to brothy and savory)
Side-by-Side Comparison
| Chabichou du Poitou Cheese | Cheddar Cheese | |
|---|---|---|
| Country of Origin | France | England |
| Specific Origin | Haut Poitou | Southwest (Somerset, Gloucester) |
| Milk Type | Goat's milk | Cow's milk |
| Milk Treatment | Unpasteurized or whole | Raw, Thermized, Pasteurized |
| Texture | Soft, creamy to brittle | Varies (rubbery to friable and crystalline) |
| Rind | White with blue-gray patches | Varies (natural, cloth, wax, plastic) |
| Aging | At least 10 days | A few months to several years |
| Taste | Slightly salty | Mild to sharp, buttery to brothy and savory |
Taste Comparison: Does Chabichou du Poitou Cheese Taste Like Cheddar Cheese?
Chabichou du Poitou Cheese reads as slightly salty, while Cheddar Cheese brings mild to sharp, buttery to brothy and savory character. More specifically, Chabichou du Poitou Cheese shows white rind, occasional blue-gray patches, embodies poitevin terroir's taste, creamy to strong flavor with aging, while Cheddar Cheese leans toward from mild and buttery to brothy and savory, with distinctive sharpness; variations in sweetness and flavor depending on the producer. Aging plays into this as well. Chabichou du Poitou Cheese at at least 10 days develops a different profile than Cheddar Cheese at a few months to several years.
Can You Substitute Chabichou du Poitou Cheese for Cheddar Cheese?
Chabichou du Poitou Cheese can stand in for Cheddar Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect soft, creamy to brittle bite and body where the recipe calls for varies (rubbery to friable and crystalline). Flavor-wise, Chabichou du Poitou Cheese reads as slightly salty while Cheddar Cheese brings mild to sharp, buttery to brothy and savory notes.
Which Is Better, Chabichou du Poitou Cheese or Cheddar Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a soft, creamy to brittle cheese, go with Chabichou du Poitou Cheese. For a varies (rubbery to friable and crystalline) profile, Cheddar Cheese is the better fit. Flavor-wise, Chabichou du Poitou Cheese suits recipes that want slightly salty notes, while Cheddar Cheese fits dishes calling for mild to sharp, buttery to brothy and savory.
Which is your favorite?
One click, anonymous. See what others chose.
Frequently Asked Questions
Is Chabichou du Poitou Cheese the same as Cheddar Cheese?
No, they're distinct cheeses. Chabichou du Poitou Cheese originates in France, while Cheddar Cheese comes from England. Chabichou du Poitou Cheese is made from goat milk; Cheddar Cheese uses cow. Aging also differs: Chabichou du Poitou Cheese is typically aged at least 10 days, Cheddar Cheese a few months to several years.
Is Chabichou du Poitou Cheese similar to Cheddar Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Chabichou du Poitou Cheese for Cheddar Cheese?
You can, but expect a shift in richness and milk character.
Does Chabichou du Poitou Cheese taste like Cheddar Cheese?
Chabichou du Poitou Cheese reads as slightly salty, while Cheddar Cheese is mild to sharp, buttery to brothy and savory.
What is Chabichou du Poitou Cheese made of?
Chabichou du Poitou Cheese is made from goat milk (unpasteurized or whole). It's typically aged at least 10 days. It originates in France.
What is Cheddar Cheese made of?
Cheddar Cheese is made from cow milk (raw, thermized, pasteurized), using animal; microbial chymosin in vegetarian and kosher versions rennet. It's typically aged a few months to several years. It originates in England.
Which should I choose, Chabichou du Poitou Cheese or Cheddar Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Chabichou du Poitou Cheese is soft, creamy to brittle, while Cheddar Cheese is varies (rubbery to friable and crystalline).