Cabrales Cheese vs American Gruyere Cheese

Cabrales Cheese is a semi-soft, blue-veined cow-milk cheese from Spain, while American Gruyere Cheese is semi-hard, creamy and made from cow milk, originating in 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 American Gruyere Cheese?

American Gruyere is a Gruyere-style cheese made in the United States, with Wisconsin producing the most of it. A U.S. court ruled in 2021 that gruyere is a generic cheese name, which leaves American makers free to use it.

What's the Difference Between Cabrales Cheese and American Gruyere Cheese?

• Origin: Cabrales Cheese (Spain), American Gruyere Cheese (United States)
• Milk treatment: Cabrales Cheese (unpasteurized), American Gruyere Cheese (Pasteurized)
• Texture: Cabrales Cheese (Semi-soft, blue-veined), American Gruyere Cheese (Semi-hard, creamy)
• Rind: Cabrales Cheese (Natural), American Gruyere Cheese (Natural or Brushed, Sometimes Waxed)
• Aging: Cabrales Cheese (2 to 3 months), American Gruyere Cheese (Typically 3-6 months)
• Taste: Cabrales Cheese (Intense, piquant), American Gruyere Cheese (Mild, Nutty, Slightly Buttery)

Side-by-Side Comparison

Taste Comparison: Does Cabrales Cheese Taste Like American Gruyere Cheese?

Cabrales Cheese reads as intense, piquant, while American Gruyere Cheese brings mild, nutty, slightly buttery character. On the nose, Cabrales Cheese offers strong, contrasted with American Gruyere Cheese's mild, slightly nutty, buttery. More specifically, Cabrales Cheese shows hints of hazelnuts, dark cocoa, sharp, metallic finish; intensely acid curd, while American Gruyere Cheese leans toward buttery, mildly nutty, slightly sweet, less complex than traditional gruyère. Aging plays into this as well. Cabrales Cheese at 2 to 3 months develops a different profile than American Gruyere Cheese at typically 3-6 months.

Can You Substitute Cabrales Cheese for American Gruyere Cheese?

In most recipes, Cabrales Cheese and American Gruyere Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect semi-soft, blue-veined bite and body where the recipe calls for semi-hard, creamy. Flavor-wise, Cabrales Cheese reads as intense, piquant while American Gruyere Cheese brings mild, nutty, slightly buttery notes.

Which Is Better, Cabrales Cheese or American Gruyere Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a semi-soft, blue-veined cheese, go with Cabrales Cheese. For a semi-hard, creamy profile, American Gruyere Cheese is the better fit. Flavor-wise, Cabrales Cheese suits recipes that want intense, piquant notes, while American Gruyere Cheese fits dishes calling for mild, nutty, slightly buttery.

Frequently Asked Questions

Is Cabrales Cheese the same as American Gruyere Cheese?

No, they're distinct cheeses. Cabrales Cheese originates in Spain, while American Gruyere Cheese comes from United States. Aging also differs: Cabrales Cheese is typically aged 2 to 3 months, American Gruyere Cheese typically 3-6 months.

Is Cabrales Cheese similar to American Gruyere Cheese?

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

Can I substitute Cabrales Cheese for American Gruyere Cheese?

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

Does Cabrales Cheese taste like American Gruyere Cheese?

Cabrales Cheese reads as intense, piquant, while American Gruyere Cheese is mild, nutty, slightly buttery. Aromas also diverge. Cabrales Cheese leans strong, and American Gruyere Cheese is closer to mild, slightly nutty, buttery.

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 American Gruyere Cheese made of?

American Gruyere Cheese is made from cow milk (pasteurized), using microbial or vegetarian (varies by producer) rennet. It's typically aged typically 3-6 months. It originates in United States.

Which should I choose, Cabrales Cheese or American Gruyere Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Cabrales Cheese is semi-soft, blue-veined, while American Gruyere Cheese is semi-hard, creamy.