Abertam Cheese vs Arzúa-Ulloa Cheese
Abertam Cheese is a hard, artisan sheep-milk cheese from Czech Republic, while Arzúa-Ulloa Cheese is unctuous and creamy and made from cow milk, originating in Spain.
What Is Abertam Cheese?
Abertam is a Czech farmhouse cheese made from sheep milk in the Karlovy Vary area. It is hard pressed, ripened for two months, and known for a robust flavour that comes from the mountain pastures of Bohemia.
What Is Arzúa-Ulloa Cheese?
Arzúa-Ulloa is a soft cow's milk cheese from Galicia, Spain, protected as Arzúa-A Ulloa PDO. It is known for a thin yellow rind, a creamy pale paste, and a mild flavor that is slightly sweet and grassy.
What's the Difference Between Abertam Cheese and Arzúa-Ulloa Cheese?
- Origin: Abertam Cheese (Czech Republic), Arzúa-Ulloa Cheese (Spain)
- Milk type: Abertam Cheese (sheep's milk), Arzúa-Ulloa Cheese (Cow's milk (raw or pasteurized))
- Texture: Abertam Cheese (hard, artisan), Arzúa-Ulloa Cheese (Unctuous and creamy)
- Rind: Abertam Cheese (natural), Arzúa-Ulloa Cheese (thin and pliant, smooth)
- Aging: Abertam Cheese (2 months), Arzúa-Ulloa Cheese (At least 6 days)
- Taste: Abertam Cheese (acidic, strong, tangy), Arzúa-Ulloa Cheese (Slightly salty and pleasantly acidic, buttery and milky with nutty notes)
Side-by-Side Comparison
| Abertam Cheese | Arzúa-Ulloa Cheese | |
|---|---|---|
| Country of Origin | Czech Republic | Spain |
| Specific Origin | Karlovy Vary | Galicia, Banks Of The Ulla River |
| Milk Type | Sheep's milk | Cow's milk (raw or pasteurized) |
| Milk Treatment | — | Raw or Pasteurized |
| Texture | Hard, artisan | Unctuous and creamy |
| Rind | Natural | Thin and pliant, smooth |
| Aging | 2 months | At least 6 days |
| Taste | Acidic, strong, tangy | Slightly salty and pleasantly acidic, buttery and milky with nutty notes |
Taste Comparison: Does Abertam Cheese Taste Like Arzúa-Ulloa Cheese?
Abertam Cheese reads as acidic, strong, tangy, while Arzúa-Ulloa Cheese brings slightly salty and pleasantly acidic, buttery and milky with nutty notes character. Aging plays into this as well. Abertam Cheese at 2 months develops a different profile than Arzúa-Ulloa Cheese at at least 6 days.
Can You Substitute Abertam Cheese for Arzúa-Ulloa Cheese?
Abertam Cheese can stand in for Arzúa-Ulloa Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect hard, artisan bite and body where the recipe calls for unctuous and creamy. Flavor-wise, Abertam Cheese reads as acidic, strong, tangy while Arzúa-Ulloa Cheese brings slightly salty and pleasantly acidic, buttery and milky with nutty notes notes.
Which Is Better, Abertam Cheese or Arzúa-Ulloa Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a hard, artisan cheese, go with Abertam Cheese. For a unctuous and creamy profile, Arzúa-Ulloa Cheese is the better fit. Flavor-wise, Abertam Cheese suits recipes that want acidic, strong, tangy notes, while Arzúa-Ulloa Cheese fits dishes calling for slightly salty and pleasantly acidic, buttery and milky with nutty notes.
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Frequently Asked Questions
Is Abertam Cheese the same as Arzúa-Ulloa Cheese?
No, they're distinct cheeses. Abertam Cheese originates in Czech Republic, while Arzúa-Ulloa Cheese comes from Spain. Abertam Cheese is made from sheep milk; Arzúa-Ulloa Cheese uses cow. Aging also differs: Abertam Cheese is typically aged 2 months, Arzúa-Ulloa Cheese at least 6 days.
Is Abertam Cheese similar to Arzúa-Ulloa Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Abertam Cheese for Arzúa-Ulloa Cheese?
You can, but expect a shift in richness and milk character.
Does Abertam Cheese taste like Arzúa-Ulloa Cheese?
Abertam Cheese reads as acidic, strong, tangy, while Arzúa-Ulloa Cheese is slightly salty and pleasantly acidic, buttery and milky with nutty notes.
What is Abertam Cheese made of?
Abertam Cheese is made from sheep milk. It's typically aged 2 months. It originates in Czech Republic.
What is Arzúa-Ulloa Cheese made of?
Arzúa-Ulloa Cheese is made from cow milk (raw or pasteurized), using calf rennet. It's typically aged at least 6 days. It originates in Spain.
Which should I choose, Abertam Cheese or Arzúa-Ulloa Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Abertam Cheese is hard, artisan, while Arzúa-Ulloa Cheese is unctuous and creamy.