Cabrales Cheese vs Kashkaval Cheese

Cabrales Cheese is a unctuous, compact, no eyes cow-milk cheese from Spain, while Kashkaval Cheese is medium-hard to hard, elastic and made from cow or sheep milk, originating in Bulgaria, Romania, Serbia and Turkey.

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 Kashkaval Cheese?

Kashkaval is a yellow cheese from the Balkans made with cow, sheep or goat milk, or a mixture of them. It melts and fries well, so it shows up on pizza, inside breakfast pastries and as a filling in Levantine baking.

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

• Origin: Cabrales Cheese (Spain), Kashkaval Cheese (Bulgaria, Romania, Serbia and Turkey)
• Milk type: Cabrales Cheese (cow's milk), Kashkaval Cheese (cow's or sheep's milk)
• Milk treatment: Cabrales Cheese (unpasteurized), Kashkaval Cheese (Varied)
• Texture: Cabrales Cheese (unctuous, compact, no eyes), Kashkaval Cheese (Medium-hard to hard, elastic)
• Rind: Cabrales Cheese (Natural), Kashkaval Cheese (Varied)
• Aging: Cabrales Cheese (2 to 3 months), Kashkaval Cheese (Minimum of two months)
• Taste: Cabrales Cheese (Intense, piquant), Kashkaval Cheese (Piquant)

Side-by-Side Comparison

Taste Comparison: Does Cabrales Cheese Taste Like Kashkaval Cheese?

Cabrales Cheese reads as intense, piquant, while Kashkaval Cheese brings piquant character. On the nose, Cabrales Cheese offers strong, contrasted with Kashkaval Cheese's varied. More specifically, Cabrales Cheese shows hints of hazelnuts, dark cocoa, sharp, metallic finish; intensely acid curd, while Kashkaval Cheese leans toward mildly salty and acidic, melts well, piquant flavor enhanced in 100% sheep’s milk cheeses.. Aging plays into this as well. Cabrales Cheese at 2 to 3 months develops a different profile than Kashkaval Cheese at minimum of two months.

Can You Substitute Cabrales Cheese for Kashkaval Cheese?

Cabrales Cheese can stand in for Kashkaval 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 medium-hard to hard, elastic. Flavor-wise, Cabrales Cheese reads as intense, piquant while Kashkaval Cheese brings piquant notes.

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

Frequently Asked Questions

Is Cabrales Cheese the same as Kashkaval Cheese?

No, they're distinct cheeses. Cabrales Cheese originates in Spain, while Kashkaval Cheese comes from Bulgaria, Romania, Serbia and Turkey. Cabrales Cheese is made from cow milk; Kashkaval Cheese uses cow or sheep. Aging also differs: Cabrales Cheese is typically aged 2 to 3 months, Kashkaval Cheese minimum of two months.

Is Cabrales Cheese similar to Kashkaval Cheese?

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

Can I substitute Cabrales Cheese for Kashkaval Cheese?

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

Does Cabrales Cheese taste like Kashkaval Cheese?

Cabrales Cheese reads as intense, piquant, while Kashkaval Cheese is piquant. Aromas also diverge. Cabrales Cheese leans strong, and Kashkaval Cheese is closer to varied.

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 Kashkaval Cheese made of?

Kashkaval Cheese is made from cow or sheep milk (varied), using varied rennet. It's typically aged minimum of two months. It originates in Bulgaria, Romania, Serbia and Turkey.

Which should I choose, Cabrales Cheese or Kashkaval Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Cabrales Cheese is unctuous, compact, no eyes, while Kashkaval Cheese is medium-hard to hard, elastic.