Cabrales Cheese vs Cheese Curds

Cabrales Cheese is a unctuous, compact, no eyes cow-milk cheese from Spain, while Cheese Curds is fresh firm, originating in Canada, India and United States.

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 Cheese Curds?

Cheese curds are moist pieces of curdled milk, eaten alone as a snack or cooked into dishes such as poutine. Fresh ones squeak against the teeth, which is how they earned the name squeaky cheese.

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

• Origin: Cabrales Cheese (Spain), Cheese Curds (Canada, India and United States)
• Milk treatment: Cabrales Cheese (unpasteurized), Cheese Curds (pasteurized)
• Texture: Cabrales Cheese (unctuous, compact, no eyes), Cheese Curds (fresh firm)
• Rind: Cabrales Cheese (Natural), Cheese Curds (natural)
• Aging: Cabrales Cheese (2 to 3 months), Cheese Curds (fresh, best within 12 hours)
• Taste: Cabrales Cheese (Intense, piquant), Cheese Curds (mild, milky)

Side-by-Side Comparison

Taste Comparison: Does Cabrales Cheese Taste Like Cheese Curds?

Cabrales Cheese reads as intense, piquant, while Cheese Curds brings mild, milky character. On the nose, Cabrales Cheese offers strong, contrasted with Cheese Curds's fresh. More specifically, Cabrales Cheese shows hints of hazelnuts, dark cocoa, sharp, metallic finish; intensely acid curd, while Cheese Curds leans toward mild, varying with the production method. Aging plays into this as well. Cabrales Cheese at 2 to 3 months develops a different profile than Cheese Curds at fresh, best within 12 hours.

Can You Substitute Cabrales Cheese for Cheese Curds?

Cabrales Cheese can stand in for Cheese Curds 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 fresh firm. Flavor-wise, Cabrales Cheese reads as intense, piquant while Cheese Curds brings mild, milky notes.

Which Is Better, Cabrales Cheese or Cheese Curds?

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 fresh firm profile, Cheese Curds is the better fit. Flavor-wise, Cabrales Cheese suits recipes that want intense, piquant notes, while Cheese Curds fits dishes calling for mild, milky.

Frequently Asked Questions

Is Cabrales Cheese the same as Cheese Curds?

No, they're distinct cheeses. Cabrales Cheese originates in Spain, while Cheese Curds comes from Canada, India and United States. Aging also differs: Cabrales Cheese is typically aged 2 to 3 months, Cheese Curds fresh, best within 12 hours.

Is Cabrales Cheese similar to Cheese Curds?

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

Can I substitute Cabrales Cheese for Cheese Curds?

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

Does Cabrales Cheese taste like Cheese Curds?

Cabrales Cheese reads as intense, piquant, while Cheese Curds is mild, milky. Aromas also diverge. Cabrales Cheese leans strong, and Cheese Curds is closer to fresh.

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 Cheese Curds made of?

Cheese Curds is made from milk (pasteurized). It's typically aged fresh, best within 12 hours. It originates in Canada, India and United States.

Which should I choose, Cabrales Cheese or Cheese Curds?

It depends on the dish. The texture difference is the biggest practical tell. Cabrales Cheese is unctuous, compact, no eyes, while Cheese Curds is fresh firm.