Cabrales Cheese vs Kraški ovčji sir Cheese
Cabrales Cheese is a unctuous, compact, no eyes cow-milk cheese from Spain, while Kraški ovčji sir Cheese is compact, liable to fracture and made from sheep milk, originating in Slovenia.
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 Kraški ovčji sir Cheese?
Kraški ovčji sir is a hard sheep's milk cheese from the Karst region of Slovenia, made on individual farms from raw milk and carrying a protected designation of origin. It is aromatic, full to slightly piquant, and good for grating or slicing.
What's the Difference Between Cabrales Cheese and Kraški ovčji sir Cheese?
- Origin: Cabrales Cheese (Spain), Kraški ovčji sir Cheese (Slovenia)
- Milk type: Cabrales Cheese (cow's milk), Kraški ovčji sir Cheese (Raw sheep’s milk)
- Milk treatment: Cabrales Cheese (unpasteurized), Kraški ovčji sir Cheese (Raw or thermalized)
- Texture: Cabrales Cheese (unctuous, compact, no eyes), Kraški ovčji sir Cheese (Compact, liable to fracture)
- Rind: Cabrales Cheese (Natural), Kraški ovčji sir Cheese (Smooth and flat, yellow brownish)
- Aging: Cabrales Cheese (2 to 3 months), Kraški ovčji sir Cheese (2 to 3 months, up to 1 year)
- Taste: Cabrales Cheese (Intense, piquant), Kraški ovčji sir Cheese (Aromatic)
Side-by-Side Comparison
| Cabrales Cheese | Kraški ovčji sir Cheese | |
|---|---|---|
| Country of Origin | Spain | Slovenia |
| Specific Origin | Asturias | Karst Region |
| Milk Type | Cow's milk | Raw sheep’s milk |
| Milk Treatment | Unpasteurized | Raw or thermalized |
| Texture | Unctuous, compact, no eyes | Compact, liable to fracture |
| Rind | Natural | Smooth and flat, yellow brownish |
| Aging | 2 to 3 months | 2 to 3 months, up to 1 year |
| Taste | Intense, piquant | Aromatic |
Taste Comparison: Does Cabrales Cheese Taste Like Kraški ovčji sir Cheese?
Cabrales Cheese reads as intense, piquant, while Kraški ovčji sir Cheese brings aromatic character. On the nose, Cabrales Cheese offers strong, contrasted with Kraški ovčji sir Cheese's aromatic. More specifically, Cabrales Cheese shows hints of hazelnuts, dark cocoa, sharp, metallic finish; intensely acid curd, while Kraški ovčji sir Cheese leans toward traditional, made from istrska pramenka breed, compact and uniform texture with a few scattered eyes or fissures, straw yellow to gray brownish color, flavor becomes more piquant with age.. Aging plays into this as well. Cabrales Cheese at 2 to 3 months develops a different profile than Kraški ovčji sir Cheese at 2 to 3 months, up to 1 year.
Can You Substitute Cabrales Cheese for Kraški ovčji sir Cheese?
Cabrales Cheese can stand in for Kraški ovčji sir 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 compact, liable to fracture. Flavor-wise, Cabrales Cheese reads as intense, piquant while Kraški ovčji sir Cheese brings aromatic notes.
Which Is Better, Cabrales Cheese or Kraški ovčji sir 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 compact, liable to fracture profile, Kraški ovčji sir Cheese is the better fit. Flavor-wise, Cabrales Cheese suits recipes that want intense, piquant notes, while Kraški ovčji sir Cheese fits dishes calling for aromatic.
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Frequently Asked Questions
Is Cabrales Cheese the same as Kraški ovčji sir Cheese?
No, they're distinct cheeses. Cabrales Cheese originates in Spain, while Kraški ovčji sir Cheese comes from Slovenia. Cabrales Cheese is made from cow milk; Kraški ovčji sir Cheese uses sheep. Aging also differs: Cabrales Cheese is typically aged 2 to 3 months, Kraški ovčji sir Cheese 2 to 3 months, up to 1 year.
Is Cabrales Cheese similar to Kraški ovčji sir Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Cabrales Cheese for Kraški ovčji sir Cheese?
You can, but expect a shift in richness and milk character.
Does Cabrales Cheese taste like Kraški ovčji sir Cheese?
Cabrales Cheese reads as intense, piquant, while Kraški ovčji sir Cheese is aromatic. Aromas also diverge. Cabrales Cheese leans strong, and Kraški ovčji sir Cheese is closer to aromatic.
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 Kraški ovčji sir Cheese made of?
Kraški ovčji sir Cheese is made from sheep milk (raw or thermalized), using chymosin or chymosin-pepsin mix rennet. It's typically aged 2 to 3 months, up to 1 year. It originates in Slovenia.
Which should I choose, Cabrales Cheese or Kraški ovčji sir Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Cabrales Cheese is unctuous, compact, no eyes, while Kraški ovčji sir Cheese is compact, liable to fracture.