Cabrales Cheese vs Castelo Branco Cheese

Cabrales Cheese is a unctuous, compact, no eyes cow-milk cheese from Spain, while Castelo Branco Cheese is semisoft to hard and made from goat and sheep milk, originating in Portugal.

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 Castelo Branco Cheese?

Castelo Branco is a soft Portuguese cheese made from goat or sheep milk and named after the city of Castelo Branco. It has carried a Protected Designation of Origin since 1996 and runs about 45% fat.

What's the Difference Between Cabrales Cheese and Castelo Branco Cheese?

• Origin: Cabrales Cheese (Spain), Castelo Branco Cheese (Portugal)
• Milk type: Cabrales Cheese (cow's milk), Castelo Branco Cheese (goat's and sheep's milk)
• Milk treatment: Cabrales Cheese (unpasteurized), Castelo Branco Cheese (Raw)
• Texture: Cabrales Cheese (unctuous, compact, no eyes), Castelo Branco Cheese (Semisoft to hard)
• Rind: Cabrales Cheese (Natural), Castelo Branco Cheese (natural)
• Aging: Cabrales Cheese (2 to 3 months), Castelo Branco Cheese (At least 90 days (for hard))
• Taste: Cabrales Cheese (Intense, piquant), Castelo Branco Cheese (sour, spicy, tangy)

Side-by-Side Comparison

Taste Comparison: Does Cabrales Cheese Taste Like Castelo Branco Cheese?

Cabrales Cheese reads as intense, piquant, while Castelo Branco Cheese brings sour, spicy, tangy character. On the nose, Cabrales Cheese offers strong, contrasted with Castelo Branco Cheese's aromatic. More specifically, Cabrales Cheese shows hints of hazelnuts, dark cocoa, sharp, metallic finish; intensely acid curd, while Castelo Branco Cheese leans toward light yellow to orange, becomes spreadable at room temperature; small holes inside. Aging plays into this as well. Cabrales Cheese at 2 to 3 months develops a different profile than Castelo Branco Cheese at at least 90 days (for hard).

Can You Substitute Cabrales Cheese for Castelo Branco Cheese?

Cabrales Cheese can stand in for Castelo Branco 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 semisoft to hard. Flavor-wise, Cabrales Cheese reads as intense, piquant while Castelo Branco Cheese brings sour, spicy, tangy notes.

Which Is Better, Cabrales Cheese or Castelo Branco 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 semisoft to hard profile, Castelo Branco Cheese is the better fit. Flavor-wise, Cabrales Cheese suits recipes that want intense, piquant notes, while Castelo Branco Cheese fits dishes calling for sour, spicy, tangy.

Frequently Asked Questions

Is Cabrales Cheese the same as Castelo Branco Cheese?

No, they're distinct cheeses. Cabrales Cheese originates in Spain, while Castelo Branco Cheese comes from Portugal. Cabrales Cheese is made from cow milk; Castelo Branco Cheese uses goat and sheep. Aging also differs: Cabrales Cheese is typically aged 2 to 3 months, Castelo Branco Cheese at least 90 days (for hard).

Is Cabrales Cheese similar to Castelo Branco Cheese?

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

Can I substitute Cabrales Cheese for Castelo Branco Cheese?

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

Does Cabrales Cheese taste like Castelo Branco Cheese?

Cabrales Cheese reads as intense, piquant, while Castelo Branco Cheese is sour, spicy, tangy. Aromas also diverge. Cabrales Cheese leans strong, and Castelo Branco Cheese is closer to aromatic.

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 Castelo Branco Cheese made of?

Castelo Branco Cheese is made from goat and sheep milk (raw), using artichoke thistle enzyme rennet. It's typically aged at least 90 days (for hard). It originates in Portugal.

Which should I choose, Cabrales Cheese or Castelo Branco Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Cabrales Cheese is unctuous, compact, no eyes, while Castelo Branco Cheese is semisoft to hard.