Cabrales Cheese vs Lor Cheese

Cabrales Cheese is a crumbly, open paste cow-milk cheese from Spain, while Lor Cheese is soft, originating in Iran.

What Is Cabrales Cheese?

Cabrales is a strong, pungent blue cheese from the Asturias region in northern Spain. It is traditionally made from a mixture of raw cow's, goat’s, and sheep's milk that is aged in natural limestone caves, facilitating the development of its intense flavor and blue veining. Cabrales is known for its deep, spicy earthiness and can be quite sharp, making it a favorite among blue cheese aficionados.

What Is Lor Cheese?

Lor is an Iranian whey cheese, similar to ricotta but firmer and less creamy. It is made from the whey of sheep's, goat's, or cow's milk with added milk and salt. This cheese is low in fat and mild in flavor, typically used in Iranian cuisine as a filling for pastries or as a spread.

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

• Origin: Cabrales Cheese (Spain), Lor Cheese (Iran)
• Milk type: Cabrales Cheese (cow's milk), Lor Cheese (Whey (from semihard cheeses like Peche))
• Milk treatment: Cabrales Cheese (unpasteurized), Lor Cheese (Heated at ~212°F (100°C) for 30 minutes)
• Texture: Cabrales Cheese (Crumbly, open paste), Lor Cheese (Soft)
• Aging: Cabrales Cheese (2 to 3 months), Lor Cheese (Fresh)
• Taste: Cabrales Cheese (Intense, piquant), Lor Cheese (Slightly sweet cream)

Side-by-Side Comparison

Taste Comparison: Does Cabrales Cheese Taste Like Lor Cheese?

Cabrales Cheese reads as intense, piquant, while Lor Cheese brings slightly sweet cream character. On the nose, Cabrales Cheese offers strong, contrasted with Lor Cheese's no particular smell. More specifically, Cabrales Cheese shows hints of hazelnuts, dark cocoa, sharp, metallic finish; intensely acid curd, while Lor Cheese leans toward rich in serum proteins, especially albumin and globulin; high nutritional value. Aging plays into this as well. Cabrales Cheese at 2 to 3 months develops a different profile than Lor Cheese at fresh.

Can You Substitute Cabrales Cheese for Lor Cheese?

Cabrales Cheese can stand in for Lor Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect crumbly, open paste bite and body where the recipe calls for soft. Flavor-wise, Cabrales Cheese reads as intense, piquant while Lor Cheese brings slightly sweet cream notes.

Which Is Better, Cabrales Cheese or Lor Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a crumbly, open paste cheese, go with Cabrales Cheese. For a soft profile, Lor Cheese is the better fit. Flavor-wise, Cabrales Cheese suits recipes that want intense, piquant notes, while Lor Cheese fits dishes calling for slightly sweet cream.

Frequently Asked Questions

Is Cabrales Cheese the same as Lor Cheese?

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

Is Cabrales Cheese similar to Lor Cheese?

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

Can I substitute Cabrales Cheese for Lor Cheese?

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

Does Cabrales Cheese taste like Lor Cheese?

Cabrales Cheese reads as intense, piquant, while Lor Cheese is slightly sweet cream. Aromas also diverge. Cabrales Cheese leans strong, and Lor Cheese is closer to no particular smell.

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 Lor Cheese made of?

Lor Cheese is made from milk (heated at ~212°f (100°c) for 30 minutes). It's typically aged fresh. It originates in Iran.

Which should I choose, Cabrales Cheese or Lor Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Cabrales Cheese is crumbly, open paste, while Lor Cheese is soft.