Cabrales Cheese vs Kaffeost Cheese

Q: Is Cabrales Cheese the same as Kaffeost Cheese?

No. Cabrales Cheese and Kaffeost Cheese are distinct cheeses. See the side-by-side table for the specific differences in milk type, texture, and aging.

Q: Can I substitute Cabrales Cheese for Kaffeost Cheese?

In most recipes you can swap Cabrales Cheese for Kaffeost Cheese, though the result will shift in richness and milk character.

Q: Which should I choose, Cabrales Cheese or Kaffeost Cheese?

It depends on the dish. The texture and flavor rows in the table above are the best guide. Pick the one whose profile fits your recipe or board.

Cabrales Cheese is a unctuous, compact, no eyes cow-milk cheese from Spain, while Kaffeost Cheese is fresh, rubbery when cold, melty or smooth when warm and made from cow or 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 Kaffeost Cheese?

Bread cheese, called kaffeost in Swedish, is a Finnish fresh cheese from Southern Ostrobothnia, Northern Finland, and Kainuu, traditionally made from cow's colostrum. It is baked or grilled until marked brown, tastes mild, squeaks against the teeth, and is served with coffee.

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

Milk type: Cabrales Cheese (cow's milk), Kaffeost Cheese (cow, traditionally colostrum; sometimes goat)
Milk treatment: Cabrales Cheese (unpasteurized), Kaffeost Cheese (Whole milk, non-homogenized)
Texture: Cabrales Cheese (unctuous, compact, no eyes), Kaffeost Cheese (Fresh, Rubbery when cold, melty or smooth when warm)
Rind: Cabrales Cheese (Natural), Kaffeost Cheese (Dry, smoked, or baked crust (color varies by treatment))
Aging: Cabrales Cheese (2 to 3 months), Kaffeost Cheese (dried a few days; keeps for years when dried)
Taste: Cabrales Cheese (Intense, piquant), Kaffeost Cheese (Mild, round, boiled milk flavor)

Side-by-Side Comparison

	Cabrales Cheese	Kaffeost Cheese
Country of Origin	Spain	—
Specific Origin	Asturias	Southern Ostrobothnia, Northern Finland, And Kainuu, Finland
Milk Type	Cow's milk	Cow, traditionally colostrum; sometimes goat
Milk Treatment	Unpasteurized	Whole milk, non-homogenized
Texture	Unctuous, compact, no eyes	Fresh, Rubbery when cold, melty or smooth when warm
Rind	Natural	Dry, smoked, or baked crust (color varies by treatment)
Aging	2 to 3 months	Dried a few days; keeps for years when dried
Taste	Intense, piquant	Mild, round, boiled milk flavor

Taste Comparison: Does Cabrales Cheese Taste Like Kaffeost Cheese?

Cabrales Cheese reads as intense, piquant, while Kaffeost Cheese brings mild, round, boiled milk flavor character. On the nose, Cabrales Cheese offers strong, contrasted with Kaffeost Cheese's mild, smoky, milky, or slightly acidic. More specifically, Cabrales Cheese shows hints of hazelnuts, dark cocoa, sharp, metallic finish; intensely acid curd, while Kaffeost Cheese leans toward smoky, caramel, slightly acidic, or sweet depending on preparation. Aging plays into this as well. Cabrales Cheese at 2 to 3 months develops a different profile than Kaffeost Cheese at dried a few days; keeps for years when dried.

Can You Substitute Cabrales Cheese for Kaffeost Cheese?

Cabrales Cheese can stand in for Kaffeost 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 fresh, rubbery when cold, melty or smooth when warm. Flavor-wise, Cabrales Cheese reads as intense, piquant while Kaffeost Cheese brings mild, round, boiled milk flavor notes.

Which Is Better, Cabrales Cheese or Kaffeost 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 fresh, rubbery when cold, melty or smooth when warm profile, Kaffeost Cheese is the better fit. Flavor-wise, Cabrales Cheese suits recipes that want intense, piquant notes, while Kaffeost Cheese fits dishes calling for mild, round, boiled milk flavor.

Which is your favorite?

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Frequently Asked Questions

Is Cabrales Cheese the same as Kaffeost Cheese?

No, they're distinct cheeses. Cabrales Cheese is made from cow milk; Kaffeost Cheese uses cow or goat. Aging also differs: Cabrales Cheese is typically aged 2 to 3 months, Kaffeost Cheese dried a few days; keeps for years when dried.

Is Cabrales Cheese similar to Kaffeost Cheese?

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

Can I substitute Cabrales Cheese for Kaffeost Cheese?

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

Does Cabrales Cheese taste like Kaffeost Cheese?

Cabrales Cheese reads as intense, piquant, while Kaffeost Cheese is mild, round, boiled milk flavor. Aromas also diverge. Cabrales Cheese leans strong, and Kaffeost Cheese is closer to mild, smoky, milky, or slightly acidic.

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 Kaffeost Cheese made of?

Kaffeost Cheese is made from cow or goat milk (whole milk, non-homogenized). It's typically aged dried a few days; keeps for years when dried.

Which should I choose, Cabrales Cheese or Kaffeost Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Cabrales Cheese is unctuous, compact, no eyes, while Kaffeost Cheese is fresh, rubbery when cold, melty or smooth when warm.