Blue Cheese vs Cabrales Cheese
Blue Cheese
Cabrales Cheese
Blue Cheese is a crumbly, creamy, semi-soft cow, goat, or sheep-milk cheese from France, while Cabrales Cheese is crumbly, open paste and made from cow milk, originating in Spain.
What Is Blue Cheese?
A type of cheese injected or inoculated with Penicillium mold to create blue or green veins, resulting in a tangy, sharp flavor and creamy or crumbly texture.
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 Blue Cheese and Cabrales Cheese?
- Origin: Blue Cheese (France), Cabrales Cheese (Spain)
- Milk type: Blue Cheese (Cow, Sheep, Goat), Cabrales Cheese (cow's milk)
- Milk treatment: Blue Cheese (Pasteurized or Raw), Cabrales Cheese (unpasteurized)
- Texture: Blue Cheese (Crumbly, Creamy, Semi-Soft), Cabrales Cheese (Crumbly, open paste)
- Aging: Blue Cheese (Typically aged 2-6 months), Cabrales Cheese (2 to 3 months)
- Taste: Blue Cheese (Sharp, Tangy, Savory, Salty, Pungent), Cabrales Cheese (Intense, piquant)
Side-by-Side Comparison
| Blue Cheese | Cabrales Cheese | |
|---|---|---|
| Country of Origin | France | Spain |
| Specific Origin | — | Asturias |
| Milk Type | Cow, Sheep, Goat | Cow's milk |
| Milk Treatment | Pasteurized or Raw | Unpasteurized |
| Texture | Crumbly, Creamy, Semi-Soft | Crumbly, open paste |
| Rind | Natural | Natural |
| Aging | Typically aged 2-6 months | 2 to 3 months |
| Taste | Sharp, Tangy, Savory, Salty, Pungent | Intense, piquant |
Pairing Comparison
What works with each cheese — wines, foods, breads, and more.
| Blue Cheese | Cabrales Cheese | |
|---|---|---|
| Best Pairings | Amaro, Apricot, Asian Pear, Cabernet Sauvignon, Dirty Martini, Dried Figs, Fig Jam, German Riesling, Green Apple, Hard Cider, Honey, Honeycomb, IPA, Malbec, Muscat, Pear, Pecans, Port, Scotch, Steak | — |
| Other Good Pairings | Almonds, Apples, Belgian Blonde, Bordeaux, Burgundy Red, California Viogniers, Dried Cranberries, Grapes, Merlot, Mushrooms, Olives, Prosciutto, Roast Beef | — |
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Where to buy Blue Cheese and Cabrales Cheese
Blue Cheese
Cabrales Cheese
Taste Comparison: Does Blue Cheese Taste Like Cabrales Cheese?
Blue Cheese reads as sharp, tangy, savory, salty, pungent, while Cabrales Cheese brings intense, piquant character. On the nose, Blue Cheese offers strong, pungent, earthy, funky, contrasted with Cabrales Cheese's strong. More specifically, Blue Cheese shows earthy, spicy, peppery, slightly sweet, umami, nutty, bitter, while Cabrales Cheese leans toward hints of hazelnuts, dark cocoa, sharp, metallic finish; intensely acid curd. Aging plays into this as well. Blue Cheese at typically aged 2-6 months develops a different profile than Cabrales Cheese at 2 to 3 months.
Can You Substitute Blue Cheese for Cabrales Cheese?
Blue Cheese can stand in for Cabrales Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect crumbly, creamy, semi-soft bite and body where the recipe calls for crumbly, open paste. Flavor-wise, Blue Cheese reads as sharp, tangy, savory, salty, pungent while Cabrales Cheese brings intense, piquant notes.
Which Is Better, Blue Cheese or Cabrales Cheese?
There's no single winner. It depends on your recipe and the profile you want. If you want a crumbly, creamy, semi-soft cheese, go with Blue Cheese. For a crumbly, open paste profile, Cabrales Cheese is the better fit. Flavor-wise, Blue Cheese suits recipes that want sharp, tangy, savory, salty, pungent notes, while Cabrales Cheese fits dishes calling for intense, piquant.
Frequently Asked Questions
Is Blue Cheese the same as Cabrales Cheese?
No, they're distinct cheeses. Blue Cheese originates in France, while Cabrales Cheese comes from Spain. Blue Cheese is made from cow, goat, or sheep milk; Cabrales Cheese uses cow. Aging also differs: Blue Cheese is typically aged typically aged 2-6 months, Cabrales Cheese 2 to 3 months.
Is Blue Cheese similar to Cabrales Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Blue Cheese for Cabrales Cheese?
You can, but expect a shift in richness and milk character.
Does Blue Cheese taste like Cabrales Cheese?
Blue Cheese reads as sharp, tangy, savory, salty, pungent, while Cabrales Cheese is intense, piquant. Aromas also diverge. Blue Cheese leans strong, pungent, earthy, funky, and Cabrales Cheese is closer to strong.
What is Blue Cheese made of?
Blue Cheese is made from cow, goat, or sheep milk (pasteurized or raw), using traditional (animal rennet) or microbial (varies by producer) rennet. It's typically aged typically aged 2-6 months. It originates in France.
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, Blue Cheese or Cabrales Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Blue Cheese is crumbly, creamy, semi-soft, while Cabrales Cheese is crumbly, open paste.
See full profiles: Blue Cheese and Cabrales Cheese.