Chabichou du Poitou Cheese vs Salers Cheese

Chabichou du Poitou Cheese is a soft, creamy to brittle goat-milk cheese from France, while Salers Cheese is firm and made from cow milk, originating in France.

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 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 Chabichou du Poitou Cheese and Salers Cheese?

• Milk type: Chabichou du Poitou Cheese (goat's milk), Salers Cheese (cow's milk)
• Texture: Chabichou du Poitou Cheese (Soft, creamy to brittle), Salers Cheese (Firm)
• Rind: Chabichou du Poitou Cheese (White with blue-gray patches), Salers Cheese (Thick gray)
• Aging: Chabichou du Poitou Cheese (At least 10 days), Salers Cheese (Minimum of three months, up to forty-five months)
• Taste: Chabichou du Poitou Cheese (Slightly salty), Salers Cheese (Strong-tasting)

Side-by-Side Comparison

Taste Comparison: Does Chabichou du Poitou Cheese Taste Like Salers Cheese?

Chabichou du Poitou Cheese reads as slightly salty, while Salers Cheese brings strong-tasting 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 Salers Cheese leans toward plant and fruit with peppery and even smoky flavors. Aging plays into this as well. Chabichou du Poitou Cheese at at least 10 days develops a different profile than Salers Cheese at minimum of three months, up to forty-five months.

Can You Substitute Chabichou du Poitou Cheese for Salers Cheese?

Chabichou du Poitou Cheese can stand in for Salers 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 firm. Flavor-wise, Chabichou du Poitou Cheese reads as slightly salty while Salers Cheese brings strong-tasting notes.

Which Is Better, Chabichou du Poitou Cheese or Salers 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 firm profile, Salers Cheese is the better fit. Flavor-wise, Chabichou du Poitou Cheese suits recipes that want slightly salty notes, while Salers Cheese fits dishes calling for strong-tasting.

Frequently Asked Questions

Is Chabichou du Poitou Cheese the same as Salers Cheese?

No, they're distinct cheeses. Chabichou du Poitou Cheese is made from goat milk; Salers Cheese uses cow. Aging also differs: Chabichou du Poitou Cheese is typically aged at least 10 days, Salers Cheese minimum of three months, up to forty-five months.

Is Chabichou du Poitou Cheese similar to Salers Cheese?

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

Can I substitute Chabichou du Poitou Cheese for Salers Cheese?

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

Does Chabichou du Poitou Cheese taste like Salers Cheese?

Chabichou du Poitou Cheese reads as slightly salty, while Salers Cheese is strong-tasting.

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 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, Chabichou du Poitou Cheese or Salers Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Chabichou du Poitou Cheese is soft, creamy to brittle, while Salers Cheese is firm.