Cabrales Cheese vs Caciocavallo Podolico Cheese

Cabrales Cheese is a crumbly, open paste cow-milk cheese from Spain, while Caciocavallo Podolico Cheese is firm, basically fibrous and made from cow milk.

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 Is Caciocavallo Podolico Cheese?

Caciocavallo Podolico is made from the milk of the Podolica cow, a breed native to southern Italy. This rare and valuable cheese is known for its rich, intense flavors, which include hints of wild berries, herbs, and a smoky undertone. It is aged for a minimum of three months and up to two years, developing a hard texture and deep golden hue.

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

• Milk treatment: Cabrales Cheese (unpasteurized), Caciocavallo Podolico Cheese (Raw)
• Texture: Cabrales Cheese (Crumbly, open paste), Caciocavallo Podolico Cheese (Firm, basically fibrous)
• Aging: Cabrales Cheese (2 to 3 months), Caciocavallo Podolico Cheese (Excellent at 3 months, peak at 2–3 years)
• Taste: Cabrales Cheese (Intense, piquant), Caciocavallo Podolico Cheese (Savory, herbaceous, intense)

Side-by-Side Comparison

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

Cabrales Cheese reads as intense, piquant, while Caciocavallo Podolico Cheese brings savory, herbaceous, intense character. On the nose, Cabrales Cheese offers strong, contrasted with Caciocavallo Podolico Cheese's herbaceous and intense. More specifically, Cabrales Cheese shows hints of hazelnuts, dark cocoa, sharp, metallic finish; intensely acid curd, while Caciocavallo Podolico Cheese leans toward golden color, strong animal flavor, herbaceous and flowering scent due to pasture feeding and traditional tools. Aging plays into this as well. Cabrales Cheese at 2 to 3 months develops a different profile than Caciocavallo Podolico Cheese at excellent at 3 months, peak at 2–3 years.

Can You Substitute Cabrales Cheese for Caciocavallo Podolico Cheese?

In most recipes, Cabrales Cheese and Caciocavallo Podolico Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect crumbly, open paste bite and body where the recipe calls for firm, basically fibrous. Flavor-wise, Cabrales Cheese reads as intense, piquant while Caciocavallo Podolico Cheese brings savory, herbaceous, intense notes.

Which Is Better, Cabrales Cheese or Caciocavallo Podolico Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a crumbly, open paste cheese, go with Cabrales Cheese. For a firm, basically fibrous profile, Caciocavallo Podolico Cheese is the better fit. Flavor-wise, Cabrales Cheese suits recipes that want intense, piquant notes, while Caciocavallo Podolico Cheese fits dishes calling for savory, herbaceous, intense.

Frequently Asked Questions

Is Cabrales Cheese the same as Caciocavallo Podolico Cheese?

No, they're distinct cheeses. Aging also differs: Cabrales Cheese is typically aged 2 to 3 months, Caciocavallo Podolico Cheese excellent at 3 months, peak at 2–3 years.

Is Cabrales Cheese similar to Caciocavallo Podolico Cheese?

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

Can I substitute Cabrales Cheese for Caciocavallo Podolico Cheese?

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

Does Cabrales Cheese taste like Caciocavallo Podolico Cheese?

Cabrales Cheese reads as intense, piquant, while Caciocavallo Podolico Cheese is savory, herbaceous, intense. Aromas also diverge. Cabrales Cheese leans strong, and Caciocavallo Podolico Cheese is closer to herbaceous and intense.

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 Podolico Cheese made of?

Caciocavallo Podolico Cheese is made from cow milk (raw). It's typically aged excellent at 3 months, peak at 2–3 years.

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

It depends on the dish. The texture difference is the biggest practical tell. Cabrales Cheese is crumbly, open paste, while Caciocavallo Podolico Cheese is firm, basically fibrous.