Cabrales Cheese vs Hollandse geitenkaas Cheese
Cabrales Cheese is a unctuous, compact, no eyes cow-milk cheese from Spain, while Hollandse geitenkaas Cheese is slightly soft to pliable at four weeks, becomes firmer as moisture content decreases and made from goat milk.
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 Hollandse geitenkaas Cheese?
Hollandse Geitenkaas is a semi-hard cheese from the Netherlands, made from goat's milk. It is produced in a manner similar to Gouda cheese and can be naturally ripened with a rind or foil-ripened without a rind. The cheese is known for its soft, mild, and clean taste, which becomes more intense as it ages. The ripening process takes at least 25 days, and the cheese can be aged for more than a year. It is made using pasteurized goat's milk from Dutch dairy goat holdings. The cheese can include herbs, spices, and vegetables for added flavor. Hollandse Geitenkaas is recognized for its high quality and has a strong national and international reputation.
What's the Difference Between Cabrales Cheese and Hollandse geitenkaas Cheese?
- Milk type: Cabrales Cheese (cow's milk), Hollandse geitenkaas Cheese (Goat's milk)
- Milk treatment: Cabrales Cheese (unpasteurized), Hollandse geitenkaas Cheese (Pasteurized)
- Texture: Cabrales Cheese (unctuous, compact, no eyes), Hollandse geitenkaas Cheese (Slightly soft to pliable at four weeks, becomes firmer as moisture content decreases)
- Rind: Cabrales Cheese (Natural), Hollandse geitenkaas Cheese (Firm, smooth, dry, and clean when naturally ripened; no hard rind when foil-ripened)
- Aging: Cabrales Cheese (2 to 3 months), Hollandse geitenkaas Cheese (Minimum of 25 days, can be aged for more than one year)
- Taste: Cabrales Cheese (Intense, piquant), Hollandse geitenkaas Cheese (Soft, mild, and clean)
Side-by-Side Comparison
| Cabrales Cheese | Hollandse geitenkaas Cheese | |
|---|---|---|
| Country of Origin | Spain | — |
| Specific Origin | Asturias | — |
| Milk Type | Cow's milk | Goat's milk |
| Milk Treatment | Unpasteurized | Pasteurized |
| Texture | Unctuous, compact, no eyes | Slightly soft to pliable at four weeks, becomes firmer as moisture content decreases |
| Rind | Natural | Firm, smooth, dry, and clean when naturally ripened; no hard rind when foil-ripened |
| Aging | 2 to 3 months | Minimum of 25 days, can be aged for more than one year |
| Taste | Intense, piquant | Soft, mild, and clean |
Taste Comparison: Does Cabrales Cheese Taste Like Hollandse geitenkaas Cheese?
Cabrales Cheese reads as intense, piquant, while Hollandse geitenkaas Cheese brings soft, mild, and clean character. More specifically, Cabrales Cheese shows hints of hazelnuts, dark cocoa, sharp, metallic finish; intensely acid curd, while Hollandse geitenkaas Cheese leans toward becomes stronger/more intense as the cheese ripens. Aging plays into this as well. Cabrales Cheese at 2 to 3 months develops a different profile than Hollandse geitenkaas Cheese at minimum of 25 days, can be aged for more than one year.
Can You Substitute Cabrales Cheese for Hollandse geitenkaas Cheese?
Cabrales Cheese can stand in for Hollandse geitenkaas 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 slightly soft to pliable at four weeks, becomes firmer as moisture content decreases. Flavor-wise, Cabrales Cheese reads as intense, piquant while Hollandse geitenkaas Cheese brings soft, mild, and clean notes.
Which Is Better, Cabrales Cheese or Hollandse geitenkaas 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 slightly soft to pliable at four weeks, becomes firmer as moisture content decreases profile, Hollandse geitenkaas Cheese is the better fit. Flavor-wise, Cabrales Cheese suits recipes that want intense, piquant notes, while Hollandse geitenkaas Cheese fits dishes calling for soft, mild, and clean.
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Frequently Asked Questions
Is Cabrales Cheese the same as Hollandse geitenkaas Cheese?
No, they're distinct cheeses. Cabrales Cheese is made from cow milk; Hollandse geitenkaas Cheese uses goat. Aging also differs: Cabrales Cheese is typically aged 2 to 3 months, Hollandse geitenkaas Cheese minimum of 25 days, can be aged for more than one year.
Is Cabrales Cheese similar to Hollandse geitenkaas Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Cabrales Cheese for Hollandse geitenkaas Cheese?
You can, but expect a shift in richness and milk character.
Does Cabrales Cheese taste like Hollandse geitenkaas Cheese?
Cabrales Cheese reads as intense, piquant, while Hollandse geitenkaas Cheese is soft, mild, and clean.
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 Hollandse geitenkaas Cheese made of?
Hollandse geitenkaas Cheese is made from goat milk (pasteurized), using animal or microbial rennet. It's typically aged minimum of 25 days, can be aged for more than one year.
Which should I choose, Cabrales Cheese or Hollandse geitenkaas Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Cabrales Cheese is unctuous, compact, no eyes, while Hollandse geitenkaas Cheese is slightly soft to pliable at four weeks, becomes firmer as moisture content decreases.