Cabrales Cheese vs Caciocavallo Palermitano Cheese

Cabrales Cheese is a unctuous, compact, no eyes cow-milk cheese from Spain, while Caciocavallo Palermitano Cheese is firm and made from cow milk.

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 Is Caciocavallo Palermitano Cheese?

Caciocavallo Palermitano is a variant of Caciocavallo from the Palermo region of Sicily. It is made using traditional methods that include hanging the cheese in pairs tied with rope, hence the name "caciocavallo" (cheese on horseback). This cheese has a spicy, full-bodied flavor and a firm texture that softens as it matures.

What's the Difference Between Cabrales Cheese and Caciocavallo Palermitano Cheese?

• Milk treatment: Cabrales Cheese (unpasteurized), Caciocavallo Palermitano Cheese (Raw)
• Texture: Cabrales Cheese (unctuous, compact, no eyes), Caciocavallo Palermitano Cheese (Firm)
• Aging: Cabrales Cheese (2 to 3 months), Caciocavallo Palermitano Cheese (Fresh or ripened (2 to >12 months))
• Taste: Cabrales Cheese (Intense, piquant), Caciocavallo Palermitano Cheese (Spicy)

Side-by-Side Comparison

Taste Comparison: Does Cabrales Cheese Taste Like Caciocavallo Palermitano Cheese?

Cabrales Cheese reads as intense, piquant, while Caciocavallo Palermitano Cheese brings spicy character. More specifically, Cabrales Cheese shows hints of hazelnuts, dark cocoa, sharp, metallic finish; intensely acid curd, while Caciocavallo Palermitano Cheese leans toward characteristic spicy notes from the native microflora; traditional process enhances flavor. Aging plays into this as well. Cabrales Cheese at 2 to 3 months develops a different profile than Caciocavallo Palermitano Cheese at fresh or ripened (2 to >12 months).

Can You Substitute Cabrales Cheese for Caciocavallo Palermitano Cheese?

In most recipes, Cabrales Cheese and Caciocavallo Palermitano Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect unctuous, compact, no eyes bite and body where the recipe calls for firm. Flavor-wise, Cabrales Cheese reads as intense, piquant while Caciocavallo Palermitano Cheese brings spicy notes.

Which Is Better, Cabrales Cheese or Caciocavallo Palermitano Cheese?

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

Frequently Asked Questions

Is Cabrales Cheese the same as Caciocavallo Palermitano Cheese?

No, they're distinct cheeses. Aging also differs: Cabrales Cheese is typically aged 2 to 3 months, Caciocavallo Palermitano Cheese fresh or ripened (2 to >12 months).

Is Cabrales Cheese similar to Caciocavallo Palermitano Cheese?

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

Can I substitute Cabrales Cheese for Caciocavallo Palermitano Cheese?

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

Does Cabrales Cheese taste like Caciocavallo Palermitano Cheese?

Cabrales Cheese reads as intense, piquant, while Caciocavallo Palermitano Cheese is spicy.

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.

What is Caciocavallo Palermitano Cheese made of?

Caciocavallo Palermitano Cheese is made from cow milk (raw). It's typically aged fresh or ripened (2 to >12 months).

Which should I choose, Cabrales Cheese or Caciocavallo Palermitano Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Cabrales Cheese is unctuous, compact, no eyes, while Caciocavallo Palermitano Cheese is firm.