Cabrales Cheese vs Kefalotyri Cheese

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

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 Kefalotyri Cheese?

Kefalotyri is a hard, salty cheese from Greece and Cyprus, made from sheep milk, goat milk, or both. It is known for grating over pasta and vegetables, and for saganaki, where slices are fried in olive oil.

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

• Origin: Cabrales Cheese (Spain), Kefalotyri Cheese (Cyprus and Greece)
• Milk type: Cabrales Cheese (cow's milk), Kefalotyri Cheese (goat's or sheep's milk)
• Milk treatment: Cabrales Cheese (unpasteurized), Kefalotyri Cheese (pasteurized)
• Texture: Cabrales Cheese (unctuous, compact, no eyes), Kefalotyri Cheese (hard)
• Rind: Cabrales Cheese (Natural), Kefalotyri Cheese (natural)
• Taste: Cabrales Cheese (Intense, piquant), Kefalotyri Cheese (salty, sharp, spicy, strong, tangy)

Side-by-Side Comparison

Taste Comparison: Does Cabrales Cheese Taste Like Kefalotyri Cheese?

Cabrales Cheese reads as intense, piquant, while Kefalotyri Cheese brings salty, sharp, spicy, strong, tangy character. On the nose, Cabrales Cheese offers strong, contrasted with Kefalotyri Cheese's rich, strong. More specifically, Cabrales Cheese shows hints of hazelnuts, dark cocoa, sharp, metallic finish; intensely acid curd, while Kefalotyri Cheese leans toward drier and stronger when aged a year or more.

Can You Substitute Cabrales Cheese for Kefalotyri Cheese?

Cabrales Cheese can stand in for Kefalotyri 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 hard. Flavor-wise, Cabrales Cheese reads as intense, piquant while Kefalotyri Cheese brings salty, sharp, spicy, strong, tangy notes.

Which Is Better, Cabrales Cheese or Kefalotyri 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 hard profile, Kefalotyri Cheese is the better fit. Flavor-wise, Cabrales Cheese suits recipes that want intense, piquant notes, while Kefalotyri Cheese fits dishes calling for salty, sharp, spicy, strong, tangy.

Frequently Asked Questions

Is Cabrales Cheese the same as Kefalotyri Cheese?

No, they're distinct cheeses. Cabrales Cheese originates in Spain, while Kefalotyri Cheese comes from Cyprus and Greece. Cabrales Cheese is made from cow milk; Kefalotyri Cheese uses goat or sheep.

Is Cabrales Cheese similar to Kefalotyri Cheese?

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

Can I substitute Cabrales Cheese for Kefalotyri Cheese?

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

Does Cabrales Cheese taste like Kefalotyri Cheese?

Cabrales Cheese reads as intense, piquant, while Kefalotyri Cheese is salty, sharp, spicy, strong, tangy. Aromas also diverge. Cabrales Cheese leans strong, and Kefalotyri Cheese is closer to rich, strong.

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 Kefalotyri Cheese made of?

Kefalotyri Cheese is made from goat or sheep milk (pasteurized). It's typically aged 2 to 3 months. It originates in Cyprus and Greece.

Which should I choose, Cabrales Cheese or Kefalotyri Cheese?

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