Cabrales Cheese vs Halloumi Cheese

Cabrales Cheese is a unctuous, compact, no eyes cow-milk cheese from Spain, while Halloumi Cheese is semihard and made from cow, goat, and sheep milk, originating in Cyprus.

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 Halloumi Cheese?

Halloumi is a brined cheese from Cyprus, traditionally made from goat and sheep milk, though most modern halloumi also contains cow's milk. It has a high melting point, so it browns on the grill or in a pan without melting, and it squeaks when you chew it.

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

• Origin: Cabrales Cheese (Spain), Halloumi Cheese (Cyprus)
• Milk type: Cabrales Cheese (cow's milk), Halloumi Cheese (cow's, goat's and sheep's milk)
• Milk treatment: Cabrales Cheese (unpasteurized), Halloumi Cheese (traditionally raw, pasteurized commercially)
• Texture: Cabrales Cheese (unctuous, compact, no eyes), Halloumi Cheese (Semihard)
• Rind: Cabrales Cheese (Natural), Halloumi Cheese (No rind)
• Aging: Cabrales Cheese (2 to 3 months), Halloumi Cheese (40 days)
• Taste: Cabrales Cheese (Intense, piquant), Halloumi Cheese (Mild, salty)

Side-by-Side Comparison

Taste Comparison: Does Cabrales Cheese Taste Like Halloumi Cheese?

Cabrales Cheese reads as intense, piquant, while Halloumi Cheese brings mild, salty character. On the nose, Cabrales Cheese offers strong, contrasted with Halloumi Cheese's strong. More specifically, Cabrales Cheese shows hints of hazelnuts, dark cocoa, sharp, metallic finish; intensely acid curd, while Halloumi Cheese leans toward pleasant, mild flavor with a salty, minty, milky taste. distinctive for being served fresh with fruit, cooked, or grated over pasta. ripens in whey brine for at least 40 days.. Aging plays into this as well. Cabrales Cheese at 2 to 3 months develops a different profile than Halloumi Cheese at 40 days.

Can You Substitute Cabrales Cheese for Halloumi Cheese?

Cabrales Cheese can stand in for Halloumi 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 semihard. Flavor-wise, Cabrales Cheese reads as intense, piquant while Halloumi Cheese brings mild, salty notes.

Which Is Better, Cabrales Cheese or Halloumi 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 semihard profile, Halloumi Cheese is the better fit. Flavor-wise, Cabrales Cheese suits recipes that want intense, piquant notes, while Halloumi Cheese fits dishes calling for mild, salty.

Frequently Asked Questions

Is Cabrales Cheese the same as Halloumi Cheese?

No, they're distinct cheeses. Cabrales Cheese originates in Spain, while Halloumi Cheese comes from Cyprus. Cabrales Cheese is made from cow milk; Halloumi Cheese uses cow, goat, and sheep. Aging also differs: Cabrales Cheese is typically aged 2 to 3 months, Halloumi Cheese 40 days.

Is Cabrales Cheese similar to Halloumi Cheese?

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

Can I substitute Cabrales Cheese for Halloumi Cheese?

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

Does Cabrales Cheese taste like Halloumi Cheese?

Cabrales Cheese reads as intense, piquant, while Halloumi Cheese is mild, salty.

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 Halloumi Cheese made of?

Halloumi Cheese is made from cow, goat, and sheep milk (traditionally raw, pasteurized commercially), using mostly vegetable or microbial rennet. It's typically aged 40 days. It originates in Cyprus.

Which should I choose, Cabrales Cheese or Halloumi Cheese?

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