Cabrales Cheese vs Cana de Cabra Cheese

Cabrales Cheese is a unctuous, compact, no eyes cow-milk cheese from Spain, while Cana de Cabra Cheese is semi-soft, soft-ripened and made from goat milk, originating in Spain.

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 Cana de Cabra Cheese?

Caña de Cabra is a soft-ripened, semi-soft cheese from the Murcia region of Spain, made from pasteurized goat's milk. It features an ivory color and is wrapped in a bloomy rind, which gives it a mild mushroom aroma. The cheese has a creamy and mild flavor, making it approachable for those new to goat cheeses. Its texture is smooth and spreads easily, ideal for pairing with crusty bread or fresh fruits. Known also as MitiCana de Cabra or MitiCaña® de Cabra, this cheese is a popular choice for cheese boards and casual snacking.

What's the Difference Between Cabrales Cheese and Cana de Cabra Cheese?

• Milk type: Cabrales Cheese (cow's milk), Cana de Cabra Cheese (goat's milk)
• Milk treatment: Cabrales Cheese (unpasteurized), Cana de Cabra Cheese (pasteurized)
• Texture: Cabrales Cheese (unctuous, compact, no eyes), Cana de Cabra Cheese (semi-soft, soft-ripened)
• Rind: Cabrales Cheese (Natural), Cana de Cabra Cheese (bloomy)
• Taste: Cabrales Cheese (Intense, piquant), Cana de Cabra Cheese (creamy, mild)

Side-by-Side Comparison

Taste Comparison: Does Cabrales Cheese Taste Like Cana de Cabra Cheese?

Cabrales Cheese reads as intense, piquant, while Cana de Cabra Cheese brings creamy, mild character. On the nose, Cabrales Cheese offers strong, contrasted with Cana de Cabra Cheese's mild, mushroom.

Can You Substitute Cabrales Cheese for Cana de Cabra Cheese?

Cabrales Cheese can stand in for Cana de Cabra 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 semi-soft, soft-ripened. Flavor-wise, Cabrales Cheese reads as intense, piquant while Cana de Cabra Cheese brings creamy, mild notes.

Which Is Better, Cabrales Cheese or Cana de Cabra 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 semi-soft, soft-ripened profile, Cana de Cabra Cheese is the better fit. Flavor-wise, Cabrales Cheese suits recipes that want intense, piquant notes, while Cana de Cabra Cheese fits dishes calling for creamy, mild.

Frequently Asked Questions

Is Cabrales Cheese the same as Cana de Cabra Cheese?

No, they're distinct cheeses. Cabrales Cheese is made from cow milk; Cana de Cabra Cheese uses goat.

Is Cabrales Cheese similar to Cana de Cabra Cheese?

Not closely. They use different milk bases and have distinct profiles.

Can I substitute Cabrales Cheese for Cana de Cabra Cheese?

You can, but expect a shift in richness and milk character.

Does Cabrales Cheese taste like Cana de Cabra Cheese?

Cabrales Cheese reads as intense, piquant, while Cana de Cabra Cheese is creamy, mild. Aromas also diverge. Cabrales Cheese leans strong, and Cana de Cabra Cheese is closer to mild, mushroom.

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 Cana de Cabra Cheese made of?

Cana de Cabra Cheese is made from goat milk (pasteurized). It originates in Spain.

Which should I choose, Cabrales Cheese or Cana de Cabra Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Cabrales Cheese is unctuous, compact, no eyes, while Cana de Cabra Cheese is semi-soft, soft-ripened.