Cabrales Cheese vs Langres Cheese

Cabrales Cheese is a semi-soft, blue-veined cow-milk cheese from Spain, while Langres Cheese is semi-soft and made from cow milk, originating in France.

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 Langres Cheese?

Langres is a cow's milk cheese from the plateau of Langres in Champagne-Ardenne, France. It is a small cylinder with a Penicillium candidum rind tinted orange by annatto, known for the concave dent in its top called the fontaine.

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

• Origin: Cabrales Cheese (Spain), Langres Cheese (France)
• Texture: Cabrales Cheese (Semi-soft, blue-veined), Langres Cheese (Semi-soft)
• Rind: Cabrales Cheese (Natural), Langres Cheese (Soft, orange)
• Aging: Cabrales Cheese (2 to 3 months), Langres Cheese (5 weeks)
• Taste: Cabrales Cheese (Intense, piquant), Langres Cheese (Creamy, nutty)

Side-by-Side Comparison

Taste Comparison: Does Cabrales Cheese Taste Like Langres Cheese?

Cabrales Cheese reads as intense, piquant, while Langres Cheese brings creamy, nutty character. On the nose, Cabrales Cheese offers strong, contrasted with Langres Cheese's creamy aromas. More specifically, Cabrales Cheese shows hints of hazelnuts, dark cocoa, sharp, metallic finish; intensely acid curd, while Langres Cheese leans toward characterized by a soft-rind with an orange rind colored by annatto and a naturally formed bowl on the top called the “fontaine.” known for its creamy aromas and hazelnut taste, enhanced by slow maturation of milk and ripening with salt water. can be consumed alone, paired with pinot noir or champagne, or used in recipes like fondue champenoise.. Aging plays into this as well. Cabrales Cheese at 2 to 3 months develops a different profile than Langres Cheese at 5 weeks.

Can You Substitute Cabrales Cheese for Langres Cheese?

In most recipes, Cabrales Cheese and Langres Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect semi-soft, blue-veined bite and body where the recipe calls for semi-soft. Flavor-wise, Cabrales Cheese reads as intense, piquant while Langres Cheese brings creamy, nutty notes.

Which Is Better, Cabrales Cheese or Langres Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a semi-soft, blue-veined cheese, go with Cabrales Cheese. For a semi-soft profile, Langres Cheese is the better fit. Flavor-wise, Cabrales Cheese suits recipes that want intense, piquant notes, while Langres Cheese fits dishes calling for creamy, nutty.

Frequently Asked Questions

Is Cabrales Cheese the same as Langres Cheese?

No, they're distinct cheeses. Cabrales Cheese originates in Spain, while Langres Cheese comes from France. Aging also differs: Cabrales Cheese is typically aged 2 to 3 months, Langres Cheese 5 weeks.

Is Cabrales Cheese similar to Langres Cheese?

Somewhat. They share a cow-milk base but diverge in texture and flavor.

Can I substitute Cabrales Cheese for Langres Cheese?

You can, but expect a shift in bite and mouthfeel.

Does Cabrales Cheese taste like Langres Cheese?

Cabrales Cheese reads as intense, piquant, while Langres Cheese is creamy, nutty. Aromas also diverge. Cabrales Cheese leans strong, and Langres Cheese is closer to creamy aromas.

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 Langres Cheese made of?

Langres Cheese is made from cow milk (unpasteurized). It's typically aged 5 weeks. It originates in France.

Which should I choose, Cabrales Cheese or Langres Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Cabrales Cheese is semi-soft, blue-veined, while Langres Cheese is semi-soft.