Cabrales Cheese vs Cardo Cheese

Cabrales Cheese is a unctuous, compact, no eyes cow-milk cheese from Spain, while Cardo Cheese is semi-soft, artisan and made from goat milk, originating in England, Scotland and Wales.

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 Cardo Cheese?

Cardo is a semi-soft artisan cheese made from pasteurized goat's milk in Timsbury, Somerset, England. It is crafted with a washed rind that contributes to its pungent aroma. The cheese has an ivory-colored interior with a creamy, smooth texture. Its flavor profile is a mix of floral, pungent, and savory notes, making it an interesting choice for those who enjoy bold cheeses. The cheese is enjoyed across England, Scotland, and Wales, offering a taste that reflects the region's cheese-making tradition. Ideal for pairing with crusty bread or a selection of fruits, Cardo makes a flavorful addition to any cheese board.

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

• Origin: Cabrales Cheese (Spain), Cardo Cheese (England, Scotland and Wales)
• Milk type: Cabrales Cheese (cow's milk), Cardo Cheese (goat's milk)
• Milk treatment: Cabrales Cheese (unpasteurized), Cardo Cheese (pasteurized)
• Texture: Cabrales Cheese (unctuous, compact, no eyes), Cardo Cheese (semi-soft, artisan)
• Rind: Cabrales Cheese (Natural), Cardo Cheese (washed)
• Taste: Cabrales Cheese (Intense, piquant), Cardo Cheese (floral, pungent, savory)

Side-by-Side Comparison

Taste Comparison: Does Cabrales Cheese Taste Like Cardo Cheese?

Cabrales Cheese reads as intense, piquant, while Cardo Cheese brings floral, pungent, savory character. On the nose, Cabrales Cheese offers strong, contrasted with Cardo Cheese's pungent.

Can You Substitute Cabrales Cheese for Cardo Cheese?

Cabrales Cheese can stand in for Cardo 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, artisan. Flavor-wise, Cabrales Cheese reads as intense, piquant while Cardo Cheese brings floral, pungent, savory notes.

Which Is Better, Cabrales Cheese or Cardo 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, artisan profile, Cardo Cheese is the better fit. Flavor-wise, Cabrales Cheese suits recipes that want intense, piquant notes, while Cardo Cheese fits dishes calling for floral, pungent, savory.

Frequently Asked Questions

Is Cabrales Cheese the same as Cardo Cheese?

No, they're distinct cheeses. Cabrales Cheese originates in Spain, while Cardo Cheese comes from England, Scotland and Wales. Cabrales Cheese is made from cow milk; Cardo Cheese uses goat.

Is Cabrales Cheese similar to Cardo Cheese?

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

Can I substitute Cabrales Cheese for Cardo Cheese?

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

Does Cabrales Cheese taste like Cardo Cheese?

Cabrales Cheese reads as intense, piquant, while Cardo Cheese is floral, pungent, savory. Aromas also diverge. Cabrales Cheese leans strong, and Cardo Cheese is closer to pungent.

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 Cardo Cheese made of?

Cardo Cheese is made from goat milk (pasteurized). It originates in England, Scotland and Wales.

Which should I choose, Cabrales Cheese or Cardo Cheese?

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