Cabrales Cheese vs Limburger Cheese

Cabrales Cheese is a unctuous, compact, no eyes cow-milk cheese from Spain, while Limburger Cheese is firm to spreadable and made from cow milk, originating in Belgium.

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 Limburger Cheese?

Limburger is a washed-rind cow's milk cheese from the Herve area of the old Duchy of Limburg, now part of Belgium. It is known for the powerful smell it develops after about three months of ripening.

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

• Origin: Cabrales Cheese (Spain), Limburger Cheese (Belgium)
• Milk treatment: Cabrales Cheese (unpasteurized), Limburger Cheese (raw)
• Texture: Cabrales Cheese (unctuous, compact, no eyes), Limburger Cheese (Firm to spreadable)
• Rind: Cabrales Cheese (Natural), Limburger Cheese (Sticky, orange-brown)
• Aging: Cabrales Cheese (2 to 3 months), Limburger Cheese (3 months)
• Taste: Cabrales Cheese (Intense, piquant), Limburger Cheese (Meaty, farmyard)

Side-by-Side Comparison

Taste Comparison: Does Cabrales Cheese Taste Like Limburger Cheese?

Cabrales Cheese reads as intense, piquant, while Limburger Cheese brings meaty, farmyard character. On the nose, Cabrales Cheese offers strong, contrasted with Limburger Cheese's pungent, body odor-like. More specifically, Cabrales Cheese shows hints of hazelnuts, dark cocoa, sharp, metallic finish; intensely acid curd, while Limburger Cheese leans toward created in the 1800s by belgian trappist monks and renowned for its pungent odor, limburger cheese evolves from firm and crumbly to exceptionally creamy and stinky over three months. the odor, akin to smelly feet, is due to brevibacterium linens used in the brine wash. now predominantly produced in germany, with a significant historical presence in the american midwest, particularly wisconsin. traditionally served with dark bread, brown mustard, onion slices, and beer. despite its notoriety for its distinctive smell, limburger remains a famous washed-rind cheese, enjoyed in sandwiches or with boiled potatoes and butter.. Aging plays into this as well. Cabrales Cheese at 2 to 3 months develops a different profile than Limburger Cheese at 3 months.

Can You Substitute Cabrales Cheese for Limburger Cheese?

In most recipes, Cabrales Cheese and Limburger Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect unctuous, compact, no eyes bite and body where the recipe calls for firm to spreadable. Flavor-wise, Cabrales Cheese reads as intense, piquant while Limburger Cheese brings meaty, farmyard notes.

Which Is Better, Cabrales Cheese or Limburger 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 firm to spreadable profile, Limburger Cheese is the better fit. Flavor-wise, Cabrales Cheese suits recipes that want intense, piquant notes, while Limburger Cheese fits dishes calling for meaty, farmyard.

Frequently Asked Questions

Is Cabrales Cheese the same as Limburger Cheese?

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

Is Cabrales Cheese similar to Limburger Cheese?

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

Can I substitute Cabrales Cheese for Limburger Cheese?

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

Does Cabrales Cheese taste like Limburger Cheese?

Cabrales Cheese reads as intense, piquant, while Limburger Cheese is meaty, farmyard. Aromas also diverge. Cabrales Cheese leans strong, and Limburger Cheese is closer to pungent, body odor-like.

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 Limburger Cheese made of?

Limburger Cheese is made from cow milk (raw). It's typically aged 3 months. It originates in Belgium.

Which should I choose, Cabrales Cheese or Limburger Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Cabrales Cheese is unctuous, compact, no eyes, while Limburger Cheese is firm to spreadable.