Queso de Burgos vs Cabrales Cheese

Queso de Burgos is a fresh, slightly grainy or buttery, elastic, slightly fatty cow and sheep-milk cheese from Spain, while Cabrales Cheese is crumbly, open paste and made from cow milk, originating in Spain.

What Is Queso de Burgos?

Queso de Burgos is a fresh cheese from the province of Burgos, Spain. It is made from a blend of whole, fresh, and pasteurized cow’s and sheep’s milk, with different types distinguished by the percentage of sheep’s milk used. The cheese has a cylindrical or cylindrical-conical shape and a moist, white to slightly yellowish appearance. It has no rind and features a soft, slightly grainy or buttery texture with small holes due to incomplete curd setting. The flavor is mild, milky, and slightly sweet, with varying intensities of sheep’s milk taste depending on the type. The cheese is not pressed or matured and retains a fresh milk aroma. The production process follows traditional methods specific to Burgos, emphasizing its historical reputation and unique regional characteristics.

What Is Cabrales Cheese?

Cabrales is a strong, pungent blue cheese from the Asturias region in northern Spain. It is traditionally made from a mixture of raw cow's, goat’s, and sheep's milk that is aged in natural limestone caves, facilitating the development of its intense flavor and blue veining. Cabrales is known for its deep, spicy earthiness and can be quite sharp, making it a favorite among blue cheese aficionados.

What's the Difference Between Queso de Burgos and Cabrales Cheese?

• Milk type: Queso de Burgos (Cow’s and sheep’s milk), Cabrales Cheese (cow's milk)
• Milk treatment: Queso de Burgos (Pasteurized), Cabrales Cheese (unpasteurized)
• Texture: Queso de Burgos (Fresh, slightly grainy or buttery, elastic, slightly fatty), Cabrales Cheese (Crumbly, open paste)
• Rind: Queso de Burgos (None), Cabrales Cheese (Natural)
• Aging: Queso de Burgos (Fresh, not matured), Cabrales Cheese (2 to 3 months)
• Taste: Queso de Burgos (Mild, milky, and slightly sweet), Cabrales Cheese (Intense, piquant)

Side-by-Side Comparison

Taste Comparison: Does Queso de Burgos Taste Like Cabrales Cheese?

Queso de Burgos reads as mild, milky, and slightly sweet, while Cabrales Cheese brings intense, piquant character. On the nose, Queso de Burgos offers smells of fresh milk; varies in intensity based on sheep’s milk content, contrasted with Cabrales Cheese's strong. More specifically, Queso de Burgos shows slightly salty or not salty, no acidity or bitterness; varying intensity of sheep’s milk aftertaste depending on type, while Cabrales Cheese leans toward hints of hazelnuts, dark cocoa, sharp, metallic finish; intensely acid curd. Aging plays into this as well. Queso de Burgos at fresh, not matured develops a different profile than Cabrales Cheese at 2 to 3 months.

Can You Substitute Queso de Burgos for Cabrales Cheese?

Queso de Burgos can stand in for Cabrales Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect fresh, slightly grainy or buttery, elastic, slightly fatty bite and body where the recipe calls for crumbly, open paste. Flavor-wise, Queso de Burgos reads as mild, milky, and slightly sweet while Cabrales Cheese brings intense, piquant notes.

Which Is Better, Queso de Burgos or Cabrales Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a fresh, slightly grainy or buttery, elastic, slightly fatty cheese, go with Queso de Burgos. For a crumbly, open paste profile, Cabrales Cheese is the better fit. Flavor-wise, Queso de Burgos suits recipes that want mild, milky, and slightly sweet notes, while Cabrales Cheese fits dishes calling for intense, piquant.

Frequently Asked Questions

Is Queso de Burgos the same as Cabrales Cheese?

No, they're distinct cheeses. Queso de Burgos is made from cow and sheep milk; Cabrales Cheese uses cow. Aging also differs: Queso de Burgos is typically aged fresh, not matured, Cabrales Cheese 2 to 3 months.

Is Queso de Burgos similar to Cabrales Cheese?

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

Can I substitute Queso de Burgos for Cabrales Cheese?

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

Does Queso de Burgos taste like Cabrales Cheese?

Queso de Burgos reads as mild, milky, and slightly sweet, while Cabrales Cheese is intense, piquant. Aromas also diverge. Queso de Burgos leans smells of fresh milk; varies in intensity based on sheep’s milk content, and Cabrales Cheese is closer to strong.

What is Queso de Burgos made of?

Queso de Burgos is made from cow and sheep milk (pasteurized). It's typically aged fresh, not matured. It originates in Spain.

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, Queso de Burgos or Cabrales Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Queso de Burgos is fresh, slightly grainy or buttery, elastic, slightly fatty, while Cabrales Cheese is crumbly, open paste.