Cabrales Cheese vs Camembert Cheese

Cabrales Cheese is a unctuous, compact, no eyes cow-milk cheese from Spain, while Camembert Cheese is soft, artisan and made from cow milk, originating in France.

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 Camembert Cheese?

Camembert is a moist, soft, surface-ripened cow's milk cheese from Normandy, first made in the late 18th century. Penicillium camemberti gives it a white bloomy rind and a creamy interior, with a taste stronger and slightly more sour than brie.

What's the Difference Between Cabrales Cheese and Camembert Cheese?

• Origin: Cabrales Cheese (Spain), Camembert Cheese (France)
• Milk treatment: Cabrales Cheese (unpasteurized), Camembert Cheese (unpasteurized for AOC Camembert de Normandie, pasteurized for most other versions)
• Texture: Cabrales Cheese (unctuous, compact, no eyes), Camembert Cheese (soft, artisan)
• Rind: Cabrales Cheese (Natural), Camembert Cheese (Bloomy)
• Aging: Cabrales Cheese (2 to 3 months), Camembert Cheese (minimum 3 weeks)
• Taste: Cabrales Cheese (Intense, piquant), Camembert Cheese (slightly sour, stronger than brie)

Side-by-Side Comparison

Taste Comparison: Does Cabrales Cheese Taste Like Camembert Cheese?

Cabrales Cheese reads as intense, piquant, while Camembert Cheese brings slightly sour, stronger than brie character. On the nose, Cabrales Cheese offers strong, contrasted with Camembert Cheese's buttery, rich. More specifically, Cabrales Cheese shows hints of hazelnuts, dark cocoa, sharp, metallic finish; intensely acid curd, while Camembert Cheese leans toward slightly sour, sometimes chalky, stronger than brie of the same ripening time; ammonia when overripe. Aging plays into this as well. Cabrales Cheese at 2 to 3 months develops a different profile than Camembert Cheese at minimum 3 weeks.

Can You Substitute Cabrales Cheese for Camembert Cheese?

In most recipes, Cabrales Cheese and Camembert 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 soft, artisan. Flavor-wise, Cabrales Cheese reads as intense, piquant while Camembert Cheese brings slightly sour, stronger than brie notes.

Which Is Better, Cabrales Cheese or Camembert 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, artisan profile, Camembert Cheese is the better fit. Flavor-wise, Cabrales Cheese suits recipes that want intense, piquant notes, while Camembert Cheese fits dishes calling for slightly sour, stronger than brie.

Frequently Asked Questions

Is Cabrales Cheese the same as Camembert Cheese?

No, they're distinct cheeses. Cabrales Cheese originates in Spain, while Camembert Cheese comes from France. Aging also differs: Cabrales Cheese is typically aged 2 to 3 months, Camembert Cheese minimum 3 weeks.

Is Cabrales Cheese similar to Camembert Cheese?

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

Can I substitute Cabrales Cheese for Camembert Cheese?

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

Does Cabrales Cheese taste like Camembert Cheese?

Cabrales Cheese reads as intense, piquant, while Camembert Cheese is slightly sour, stronger than brie. Aromas also diverge. Cabrales Cheese leans strong, and Camembert Cheese is closer to buttery, rich.

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 Camembert Cheese made of?

Camembert Cheese is made from cow milk (unpasteurized for aoc camembert de normandie, pasteurized for most other versions). It's typically aged minimum 3 weeks. It originates in France.

Which should I choose, Cabrales Cheese or Camembert Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Cabrales Cheese is unctuous, compact, no eyes, while Camembert Cheese is soft, artisan.