Cabrales Cheese vs Livanjski sir Cheese
Cabrales Cheese is a unctuous, compact, no eyes cow-milk cheese from Spain, while Livanjski sir Cheese is compact, weakly elastic, easy to cut, dense texture and made from cow or sheep milk.
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 Livanjski sir Cheese?
Livanjski sir is a hard cheese from the Livno area of Bosnia and Herzegovina, made since the 19th century on the model of Gruyère. It comes from sheep's milk, cow's milk, or a blend of the two, and ripens for roughly 60 to 66 days.
What's the Difference Between Cabrales Cheese and Livanjski sir Cheese?
- Milk type: Cabrales Cheese (cow's milk), Livanjski sir Cheese (Cow's milk, sheep's milk, or a mixture)
- Milk treatment: Cabrales Cheese (unpasteurized), Livanjski sir Cheese (Pasteurized, thermalized, or raw)
- Texture: Cabrales Cheese (unctuous, compact, no eyes), Livanjski sir Cheese (Compact, weakly elastic, easy to cut, dense texture)
- Rind: Cabrales Cheese (Natural), Livanjski sir Cheese (Smooth, hard, golden yellow)
- Aging: Cabrales Cheese (2 to 3 months), Livanjski sir Cheese (Minimum 60 days, optimally 90 days)
- Taste: Cabrales Cheese (Intense, piquant), Livanjski sir Cheese (Slightly sweetish, piquant)
Side-by-Side Comparison
| Cabrales Cheese | Livanjski sir Cheese | |
|---|---|---|
| Country of Origin | Spain | — |
| Specific Origin | Asturias | Livno, Tomislavgrad, Kupres, Glamoč, Grahovo, And Drvar Municipalities |
| Milk Type | Cow's milk | Cow's milk, sheep's milk, or a mixture |
| Milk Treatment | Unpasteurized | Pasteurized, thermalized, or raw |
| Texture | Unctuous, compact, no eyes | Compact, weakly elastic, easy to cut, dense texture |
| Rind | Natural | Smooth, hard, golden yellow |
| Aging | 2 to 3 months | Minimum 60 days, optimally 90 days |
| Taste | Intense, piquant | Slightly sweetish, piquant |
Taste Comparison: Does Cabrales Cheese Taste Like Livanjski sir Cheese?
Cabrales Cheese reads as intense, piquant, while Livanjski sir Cheese brings slightly sweetish, piquant character. On the nose, Cabrales Cheese offers strong, contrasted with Livanjski sir Cheese's pronounced, typical for mature hard cheeses, reminiscent of aromatic herbs. More specifically, Cabrales Cheese shows hints of hazelnuts, dark cocoa, sharp, metallic finish; intensely acid curd, while Livanjski sir Cheese leans toward reminiscent of walnut kernels, spiciness intensifies with ripening. Aging plays into this as well. Cabrales Cheese at 2 to 3 months develops a different profile than Livanjski sir Cheese at minimum 60 days, optimally 90 days.
Can You Substitute Cabrales Cheese for Livanjski sir Cheese?
Cabrales Cheese can stand in for Livanjski 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, weakly elastic, easy to cut, dense texture. Flavor-wise, Cabrales Cheese reads as intense, piquant while Livanjski sir Cheese brings slightly sweetish, piquant notes.
Which Is Better, Cabrales Cheese or Livanjski 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, weakly elastic, easy to cut, dense texture profile, Livanjski sir Cheese is the better fit. Flavor-wise, Cabrales Cheese suits recipes that want intense, piquant notes, while Livanjski sir Cheese fits dishes calling for slightly sweetish, piquant.
Which is your favorite?
One click, anonymous. See what others chose.
Frequently Asked Questions
Is Cabrales Cheese the same as Livanjski sir Cheese?
No, they're distinct cheeses. Cabrales Cheese is made from cow milk; Livanjski sir Cheese uses cow or sheep. Aging also differs: Cabrales Cheese is typically aged 2 to 3 months, Livanjski sir Cheese minimum 60 days, optimally 90 days.
Is Cabrales Cheese similar to Livanjski sir Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Cabrales Cheese for Livanjski sir Cheese?
You can, but expect a shift in richness and milk character.
Does Cabrales Cheese taste like Livanjski sir Cheese?
Cabrales Cheese reads as intense, piquant, while Livanjski sir Cheese is slightly sweetish, piquant. Aromas also diverge. Cabrales Cheese leans strong, and Livanjski sir Cheese is closer to pronounced, typical for mature hard cheeses, reminiscent of aromatic herbs.
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 Livanjski sir Cheese made of?
Livanjski sir Cheese is made from cow or sheep milk (pasteurized, thermalized, or raw). It's typically aged minimum 60 days, optimally 90 days.
Which should I choose, Cabrales Cheese or Livanjski sir Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Cabrales Cheese is unctuous, compact, no eyes, while Livanjski sir Cheese is compact, weakly elastic, easy to cut, dense texture.