Chabichou du Poitou Cheese vs Vulscombe Cheese

Chabichou du Poitou Cheese is a soft, creamy to brittle goat-milk cheese from France, while Vulscombe Cheese is fresh soft, artisan and made from goat milk, originating in England and United Kingdom.

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 Vulscombe Cheese?

Vulscombe is a fresh, soft cheese produced in Tiverton, England, using pasteurized goat's milk. It has a creamy white appearance and is known for its mild yet spicy flavor profile. The cheese carries a goaty and herbal aroma, offering a rich and refreshing taste experience. Without a rind, Vulscombe maintains a smooth and delicate texture, making it an excellent choice for spreading on bread or pairing with fresh vegetables. Its artisan quality reflects the careful craftsmanship in its production. With a fat content of 45%, it offers a satisfying creaminess without being overpowering. Ideal for those who appreciate the subtlety and freshness of goat's milk cheeses.

What's the Difference Between Chabichou du Poitou Cheese and Vulscombe Cheese?

• Origin: Chabichou du Poitou Cheese (France), Vulscombe Cheese (England and United Kingdom)
• Milk treatment: Chabichou du Poitou Cheese (unpasteurized or whole), Vulscombe Cheese (pasteurized)
• Texture: Chabichou du Poitou Cheese (Soft, creamy to brittle), Vulscombe Cheese (fresh soft, artisan)
• Rind: Chabichou du Poitou Cheese (White with blue-gray patches), Vulscombe Cheese (rindless)
• Taste: Chabichou du Poitou Cheese (Slightly salty), Vulscombe Cheese (herbaceous, mild, spicy)

Side-by-Side Comparison

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

Chabichou du Poitou Cheese reads as slightly salty, while Vulscombe Cheese brings herbaceous, mild, spicy character. On the nose, Chabichou du Poitou Cheese offers goaty, contrasted with Vulscombe Cheese's goaty, herbal, rich.

Can You Substitute Chabichou du Poitou Cheese for Vulscombe Cheese?

In most recipes, Chabichou du Poitou Cheese and Vulscombe Cheese can be swapped with reasonable results. Both are goat-milk cheeses, so the base character carries over. Expect soft, creamy to brittle bite and body where the recipe calls for fresh soft, artisan. Flavor-wise, Chabichou du Poitou Cheese reads as slightly salty while Vulscombe Cheese brings herbaceous, mild, spicy notes.

Which Is Better, Chabichou du Poitou Cheese or Vulscombe 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 fresh soft, artisan profile, Vulscombe Cheese is the better fit. Flavor-wise, Chabichou du Poitou Cheese suits recipes that want slightly salty notes, while Vulscombe Cheese fits dishes calling for herbaceous, mild, spicy.

Frequently Asked Questions

Is Chabichou du Poitou Cheese the same as Vulscombe Cheese?

No, they're distinct cheeses. Chabichou du Poitou Cheese originates in France, while Vulscombe Cheese comes from England and United Kingdom.

Is Chabichou du Poitou Cheese similar to Vulscombe Cheese?

Somewhat. They share a goat-milk base but diverge in texture and flavor.

Can I substitute Chabichou du Poitou Cheese for Vulscombe Cheese?

You can, but expect a shift in bite and mouthfeel.

Does Chabichou du Poitou Cheese taste like Vulscombe Cheese?

Chabichou du Poitou Cheese reads as slightly salty, while Vulscombe Cheese is herbaceous, mild, spicy. Aromas also diverge. Chabichou du Poitou Cheese leans goaty, and Vulscombe Cheese is closer to goaty, herbal, rich.

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 Vulscombe Cheese made of?

Vulscombe Cheese is made from goat milk (pasteurized). It originates in England and United Kingdom.

Which should I choose, Chabichou du Poitou Cheese or Vulscombe Cheese?

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