Cabrales Cheese vs Comté Cheese

Cabrales Cheese is a unctuous, compact, no eyes cow-milk cheese from Spain, while Comté Cheese is smooth; semi-hard and made from cow milk, originating in France.

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 Comté Cheese?

Comté is a hard cheese from eastern France, made daily from raw cow's milk in village dairies called fruitières. It holds PDO status, has the largest production of any French PDO cheese, and tastes mild, nutty, salty and slightly sweet.

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

• Origin: Cabrales Cheese (Spain), Comté Cheese (France)
• Milk treatment: Cabrales Cheese (unpasteurized), Comté Cheese (Raw)
• Texture: Cabrales Cheese (unctuous, compact, no eyes), Comté Cheese (Smooth; Semi-hard)
• Aging: Cabrales Cheese (2 to 3 months), Comté Cheese (4 months to 3 years)
• Taste: Cabrales Cheese (Intense, piquant), Comté Cheese (Nutty, creamy, sweet to meaty, roasted)

Side-by-Side Comparison

Taste Comparison: Does Cabrales Cheese Taste Like Comté Cheese?

Cabrales Cheese reads as intense, piquant, while Comté Cheese brings nutty, creamy, sweet to meaty, roasted character. More specifically, Cabrales Cheese shows hints of hazelnuts, dark cocoa, sharp, metallic finish; intensely acid curd, while Comté Cheese leans toward nutty, creamy, sweet through more meaty and roasted flavors, smooth texture, range of ages from 4 months to 3 years. Aging plays into this as well. Cabrales Cheese at 2 to 3 months develops a different profile than Comté Cheese at 4 months to 3 years.

Can You Substitute Cabrales Cheese for Comté Cheese?

In most recipes, Cabrales Cheese and Comté Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect unctuous, compact, no eyes bite and body where the recipe calls for smooth; semi-hard. Flavor-wise, Cabrales Cheese reads as intense, piquant while Comté Cheese brings nutty, creamy, sweet to meaty, roasted notes.

Which Is Better, Cabrales Cheese or Comté 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 smooth; semi-hard profile, Comté Cheese is the better fit. Flavor-wise, Cabrales Cheese suits recipes that want intense, piquant notes, while Comté Cheese fits dishes calling for nutty, creamy, sweet to meaty, roasted.

Frequently Asked Questions

Is Cabrales Cheese the same as Comté Cheese?

No, they're distinct cheeses. Cabrales Cheese originates in Spain, while Comté Cheese comes from France. Aging also differs: Cabrales Cheese is typically aged 2 to 3 months, Comté Cheese 4 months to 3 years.

Is Cabrales Cheese similar to Comté Cheese?

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

Can I substitute Cabrales Cheese for Comté Cheese?

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

Does Cabrales Cheese taste like Comté Cheese?

Cabrales Cheese reads as intense, piquant, while Comté Cheese is nutty, creamy, sweet to meaty, roasted.

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 Comté Cheese made of?

Comté Cheese is made from cow milk (raw). It's typically aged 4 months to 3 years. It originates in France.

Which should I choose, Cabrales Cheese or Comté Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Cabrales Cheese is unctuous, compact, no eyes, while Comté Cheese is smooth; semi-hard.