Cabrales Cheese vs Cebreiro Cheese

Cabrales Cheese is a crumbly, open paste cow-milk cheese from Spain, while Cebreiro Cheese is soft, spreadable and made from cow milk, originating in Spain.

What Is Cabrales Cheese?

Cabrales is a strong, pungent blue cheese from the Asturias region in northern Spain. It is traditionally made from a mixture of raw cow's, goat’s, and sheep's milk that is aged in natural limestone caves, facilitating the development of its intense flavor and blue veining. Cabrales is known for its deep, spicy earthiness and can be quite sharp, making it a favorite among blue cheese aficionados.

What Is Cebreiro Cheese?

From Galicia, Cebreiro is a traditional Spanish cheese made from cow's milk. It has a unique, conical shape and a soft, creamy texture similar to cottage cheese but firmer. Cebreiro has a mild, slightly lemony flavor, making it a versatile cheese for both savory and sweet dishes.

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

• Milk treatment: Cabrales Cheese (unpasteurized), Cebreiro Cheese (Pasteurized)
• Texture: Cabrales Cheese (Crumbly, open paste), Cebreiro Cheese (Soft, spreadable)
• Rind: Cabrales Cheese (Natural), Cebreiro Cheese (None)
• Aging: Cabrales Cheese (2 to 3 months), Cebreiro Cheese (At least 45 days (not industrially manufactured for mature type))
• Taste: Cabrales Cheese (Intense, piquant), Cebreiro Cheese (Milky, slightly acidic)

Side-by-Side Comparison

Taste Comparison: Does Cabrales Cheese Taste Like Cebreiro Cheese?

Cabrales Cheese reads as intense, piquant, while Cebreiro Cheese brings milky, slightly acidic character. On the nose, Cabrales Cheese offers strong, contrasted with Cebreiro Cheese's buttery, yogurt-like. More specifically, Cabrales Cheese shows hints of hazelnuts, dark cocoa, sharp, metallic finish; intensely acid curd, while Cebreiro Cheese leans toward whitish, claylike texture, slightly grainy, buttery and yogurt-like aroma, different from traditional products. Aging plays into this as well. Cabrales Cheese at 2 to 3 months develops a different profile than Cebreiro Cheese at at least 45 days (not industrially manufactured for mature type).

Can You Substitute Cabrales Cheese for Cebreiro Cheese?

In most recipes, Cabrales Cheese and Cebreiro Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect crumbly, open paste bite and body where the recipe calls for soft, spreadable. Flavor-wise, Cabrales Cheese reads as intense, piquant while Cebreiro Cheese brings milky, slightly acidic notes.

Which Is Better, Cabrales Cheese or Cebreiro Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a crumbly, open paste cheese, go with Cabrales Cheese. For a soft, spreadable profile, Cebreiro Cheese is the better fit. Flavor-wise, Cabrales Cheese suits recipes that want intense, piquant notes, while Cebreiro Cheese fits dishes calling for milky, slightly acidic.

Frequently Asked Questions

Is Cabrales Cheese the same as Cebreiro Cheese?

No, they're distinct cheeses. Aging also differs: Cabrales Cheese is typically aged 2 to 3 months, Cebreiro Cheese at least 45 days (not industrially manufactured for mature type).

Is Cabrales Cheese similar to Cebreiro Cheese?

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

Can I substitute Cabrales Cheese for Cebreiro Cheese?

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

Does Cabrales Cheese taste like Cebreiro Cheese?

Cabrales Cheese reads as intense, piquant, while Cebreiro Cheese is milky, slightly acidic. Aromas also diverge. Cabrales Cheese leans strong, and Cebreiro Cheese is closer to buttery, yogurt-like.

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 Cebreiro Cheese made of?

Cebreiro Cheese is made from cow milk (pasteurized), using mesophilic dl-starters and small quantities of calf rennet. It's typically aged at least 45 days (not industrially manufactured for mature type). It originates in Spain.

Which should I choose, Cabrales Cheese or Cebreiro Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Cabrales Cheese is crumbly, open paste, while Cebreiro Cheese is soft, spreadable.