Cabrales Cheese vs Idiazabal Cheese

Cabrales Cheese is a unctuous, compact, no eyes cow-milk cheese from Spain, while Idiazabal Cheese is firm, slightly elastic and made from sheep milk, originating in Spain.

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 Idiazabal Cheese?

Idiazabal is a pressed sheep's milk cheese from the Basque Country, made with unpasteurized milk and named after a town in Gipuzkoa. It is usually sold unsmoked, tastes strong and slightly piquant, and has held a Denomination of Origin since 1987.

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

• Milk type: Cabrales Cheese (cow's milk), Idiazabal Cheese (Sheep)
• Milk treatment: Cabrales Cheese (unpasteurized), Idiazabal Cheese (Raw)
• Texture: Cabrales Cheese (unctuous, compact, no eyes), Idiazabal Cheese (Firm, slightly elastic)
• Rind: Cabrales Cheese (Natural), Idiazabal Cheese (Hard, smooth)
• Aging: Cabrales Cheese (2 to 3 months), Idiazabal Cheese (60 days)
• Taste: Cabrales Cheese (Intense, piquant), Idiazabal Cheese (Intense, slightly piquant)

Side-by-Side Comparison

Taste Comparison: Does Cabrales Cheese Taste Like Idiazabal Cheese?

Cabrales Cheese reads as intense, piquant, while Idiazabal Cheese brings intense, slightly piquant character. On the nose, Cabrales Cheese offers strong, contrasted with Idiazabal Cheese's lactic, roasted, animal, nutty, vegetable. More specifically, Cabrales Cheese shows hints of hazelnuts, dark cocoa, sharp, metallic finish; intensely acid curd, while Idiazabal Cheese leans toward ranging from lactic and roasted notes to distinctive "acid" aromas due to lipolytic activity.. Aging plays into this as well. Cabrales Cheese at 2 to 3 months develops a different profile than Idiazabal Cheese at 60 days.

Can You Substitute Cabrales Cheese for Idiazabal Cheese?

Cabrales Cheese can stand in for Idiazabal 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 firm, slightly elastic. Flavor-wise, Cabrales Cheese reads as intense, piquant while Idiazabal Cheese brings intense, slightly piquant notes.

Which Is Better, Cabrales Cheese or Idiazabal 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 firm, slightly elastic profile, Idiazabal Cheese is the better fit. Flavor-wise, Cabrales Cheese suits recipes that want intense, piquant notes, while Idiazabal Cheese fits dishes calling for intense, slightly piquant.

Frequently Asked Questions

Is Cabrales Cheese the same as Idiazabal Cheese?

No, they're distinct cheeses. Cabrales Cheese is made from cow milk; Idiazabal Cheese uses sheep. Aging also differs: Cabrales Cheese is typically aged 2 to 3 months, Idiazabal Cheese 60 days.

Is Cabrales Cheese similar to Idiazabal Cheese?

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

Can I substitute Cabrales Cheese for Idiazabal Cheese?

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

Does Cabrales Cheese taste like Idiazabal Cheese?

Cabrales Cheese reads as intense, piquant, while Idiazabal Cheese is intense, slightly piquant. Aromas also diverge. Cabrales Cheese leans strong, and Idiazabal Cheese is closer to lactic, roasted, animal, nutty, vegetable.

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 Idiazabal Cheese made of?

Idiazabal Cheese is made from sheep milk (raw), using traditional lamb rennet. It's typically aged 60 days. It originates in Spain.

Which should I choose, Cabrales Cheese or Idiazabal Cheese?

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