Cabrales Cheese vs Caciottone di Norcia Cheese
Cabrales Cheese is a unctuous, compact, no eyes cow-milk cheese from Spain, while Caciottone di Norcia Cheese is soft and buttery, becoming firmer closer to the rind and made from cow and sheep 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 Caciottone di Norcia Cheese?
Caciottone di Norcia is a cheese from Italy, specifically recognized as a Protected Geographical Indication (PGI) product. It is cylindrical in shape, with a diameter of 20-22 cm and a heel height of 9-11 cm, weighing approximately
What's the Difference Between Cabrales Cheese and Caciottone di Norcia Cheese?
- Milk type: Cabrales Cheese (cow's milk), Caciottone di Norcia Cheese (Cow's milk and sheep's milk)
- Milk treatment: Cabrales Cheese (unpasteurized), Caciottone di Norcia Cheese (Pasteurized)
- Texture: Cabrales Cheese (unctuous, compact, no eyes), Caciottone di Norcia Cheese (Soft and buttery, becoming firmer closer to the rind)
- Rind: Cabrales Cheese (Natural), Caciottone di Norcia Cheese (Thin, smooth, and washed)
- Aging: Cabrales Cheese (2 to 3 months), Caciottone di Norcia Cheese (20 to 365 days, depending on ripening type)
- Taste: Cabrales Cheese (Intense, piquant), Caciottone di Norcia Cheese (Fragrant and aromatic with a creamy aftertaste)
Side-by-Side Comparison
| Cabrales Cheese | Caciottone di Norcia Cheese | |
|---|---|---|
| Country of Origin | Spain | — |
| Specific Origin | Asturias | Valnerina Area In The Province Of Perugia, Including The Municipalities Of Norcia, Cascia, Monteleone Di Spoleto, Preci, And Poggiodomo |
| Milk Type | Cow's milk | Cow's milk and sheep's milk |
| Milk Treatment | Unpasteurized | Pasteurized |
| Texture | Unctuous, compact, no eyes | Soft and buttery, becoming firmer closer to the rind |
| Rind | Natural | Thin, smooth, and washed |
| Aging | 2 to 3 months | 20 to 365 days, depending on ripening type |
| Taste | Intense, piquant | Fragrant and aromatic with a creamy aftertaste |
Taste Comparison: Does Cabrales Cheese Taste Like Caciottone di Norcia Cheese?
Cabrales Cheese reads as intense, piquant, while Caciottone di Norcia Cheese brings fragrant and aromatic with a creamy aftertaste character. On the nose, Cabrales Cheese offers strong, contrasted with Caciottone di Norcia Cheese's milk, warmed milk, and/or melted butter. More specifically, Cabrales Cheese shows hints of hazelnuts, dark cocoa, sharp, metallic finish; intensely acid curd, while Caciottone di Norcia Cheese leans toward cream. Aging plays into this as well. Cabrales Cheese at 2 to 3 months develops a different profile than Caciottone di Norcia Cheese at 20 to 365 days, depending on ripening type.
Can You Substitute Cabrales Cheese for Caciottone di Norcia Cheese?
Cabrales Cheese can stand in for Caciottone di Norcia Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect unctuous, compact, no eyes bite and body where the recipe calls for soft and buttery, becoming firmer closer to the rind. Flavor-wise, Cabrales Cheese reads as intense, piquant while Caciottone di Norcia Cheese brings fragrant and aromatic with a creamy aftertaste notes.
Which Is Better, Cabrales Cheese or Caciottone di Norcia 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 soft and buttery, becoming firmer closer to the rind profile, Caciottone di Norcia Cheese is the better fit. Flavor-wise, Cabrales Cheese suits recipes that want intense, piquant notes, while Caciottone di Norcia Cheese fits dishes calling for fragrant and aromatic with a creamy aftertaste.
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Frequently Asked Questions
Is Cabrales Cheese the same as Caciottone di Norcia Cheese?
No, they're distinct cheeses. Cabrales Cheese is made from cow milk; Caciottone di Norcia Cheese uses cow and sheep. Aging also differs: Cabrales Cheese is typically aged 2 to 3 months, Caciottone di Norcia Cheese 20 to 365 days, depending on ripening type.
Is Cabrales Cheese similar to Caciottone di Norcia Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Cabrales Cheese for Caciottone di Norcia Cheese?
You can, but expect a shift in richness and milk character.
Does Cabrales Cheese taste like Caciottone di Norcia Cheese?
Cabrales Cheese reads as intense, piquant, while Caciottone di Norcia Cheese is fragrant and aromatic with a creamy aftertaste. Aromas also diverge. Cabrales Cheese leans strong, and Caciottone di Norcia Cheese is closer to milk, warmed milk, and/or melted butter.
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 Caciottone di Norcia Cheese made of?
Caciottone di Norcia Cheese is made from cow and sheep milk (pasteurized). It's typically aged 20 to 365 days, depending on ripening type.
Which should I choose, Cabrales Cheese or Caciottone di Norcia Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Cabrales Cheese is unctuous, compact, no eyes, while Caciottone di Norcia Cheese is soft and buttery, becoming firmer closer to the rind.