Anejo Enchilado Cheese vs Cabrales Cheese

Anejo Enchilado Cheese is a semi-hard cow or goat-milk cheese from Mexico, while Cabrales Cheese is unctuous, compact, no eyes and made from cow milk, originating in Spain.

What Is Anejo Enchilado Cheese?

Añejo enchilado is an aged Mexican cheese from Zacatecas, made from skimmed goat's or cow's milk and rolled in paprika. It tastes salty and sharp, close to Parmesan, and gets grated over enchiladas, tacos, and tostadas.

What Is Cabrales Cheese?

Cabrales is a blue cheese made by rural dairy farmers in the Asturias mountains of Spain, from raw cow's milk alone or blended with goat and sheep milk. It is known for its strong, sometimes sharply acidic flavor and for ripening in limestone caves.

What's the Difference Between Anejo Enchilado Cheese and Cabrales Cheese?

• Origin: Anejo Enchilado Cheese (Mexico), Cabrales Cheese (Spain)
• Milk type: Anejo Enchilado Cheese (cow's or goat's milk), Cabrales Cheese (cow's milk)
• Milk treatment: Anejo Enchilado Cheese (pasteurized), Cabrales Cheese (unpasteurized)
• Texture: Anejo Enchilado Cheese (semi-hard), Cabrales Cheese (unctuous, compact, no eyes)
• Rind: Anejo Enchilado Cheese (rolled in paprika), Cabrales Cheese (Natural)
• Taste: Anejo Enchilado Cheese (salty, sharp, spicy, strong), Cabrales Cheese (Intense, piquant)

Side-by-Side Comparison

Taste Comparison: Does Anejo Enchilado Cheese Taste Like Cabrales Cheese?

Anejo Enchilado Cheese reads as salty, sharp, spicy, strong, while Cabrales Cheese brings intense, piquant character. On the nose, Anejo Enchilado Cheese offers strong, contrasted with Cabrales Cheese's strong. More specifically, Anejo Enchilado Cheese shows salty and sharp, similar to parmesan or romano but milder than cotija, while Cabrales Cheese leans toward hints of hazelnuts, dark cocoa, sharp, metallic finish; intensely acid curd.

Can You Substitute Anejo Enchilado Cheese for Cabrales Cheese?

Anejo Enchilado Cheese can stand in for Cabrales Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect semi-hard bite and body where the recipe calls for unctuous, compact, no eyes. Flavor-wise, Anejo Enchilado Cheese reads as salty, sharp, spicy, strong while Cabrales Cheese brings intense, piquant notes.

Which Is Better, Anejo Enchilado Cheese or Cabrales Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a semi-hard cheese, go with Anejo Enchilado Cheese. For a unctuous, compact, no eyes profile, Cabrales Cheese is the better fit. Flavor-wise, Anejo Enchilado Cheese suits recipes that want salty, sharp, spicy, strong notes, while Cabrales Cheese fits dishes calling for intense, piquant.

Frequently Asked Questions

Is Anejo Enchilado Cheese the same as Cabrales Cheese?

No, they're distinct cheeses. Anejo Enchilado Cheese originates in Mexico, while Cabrales Cheese comes from Spain. Anejo Enchilado Cheese is made from cow or goat milk; Cabrales Cheese uses cow.

Is Anejo Enchilado Cheese similar to Cabrales Cheese?

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

Can I substitute Anejo Enchilado Cheese for Cabrales Cheese?

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

Does Anejo Enchilado Cheese taste like Cabrales Cheese?

Anejo Enchilado Cheese reads as salty, sharp, spicy, strong, while Cabrales Cheese is intense, piquant.

What is Anejo Enchilado Cheese made of?

Anejo Enchilado Cheese is made from cow or goat milk (pasteurized). It originates in Mexico.

What is Cabrales Cheese made of?

Cabrales Cheese is made from cow milk (unpasteurized), using kid rennet. It's typically aged 2 to 3 months. It originates in Spain.

Which should I choose, Anejo Enchilado Cheese or Cabrales Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Anejo Enchilado Cheese is semi-hard, while Cabrales Cheese is unctuous, compact, no eyes.