Cabrales Cheese vs Maasdam Cheese

Cabrales Cheese is a unctuous, compact, no eyes cow-milk cheese from Spain, while Maasdam Cheese is semi-hard and made from cow milk, originating in Netherlands.

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 Maasdam Cheese?

Maasdam is a Dutch cheese made in the style of Swiss Emmental, aged at least four weeks and marked by holes that form as it ripens. It tastes nutty and sweet, and it is softer than Emmental because it holds more moisture.

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

• Origin: Cabrales Cheese (Spain), Maasdam Cheese (Netherlands)
• Milk treatment: Cabrales Cheese (unpasteurized), Maasdam Cheese (pasteurized)
• Texture: Cabrales Cheese (unctuous, compact, no eyes), Maasdam Cheese (semi-hard)
• Rind: Cabrales Cheese (Natural), Maasdam Cheese (smooth, sometimes waxed)
• Aging: Cabrales Cheese (2 to 3 months), Maasdam Cheese (at least 4 weeks)
• Taste: Cabrales Cheese (Intense, piquant), Maasdam Cheese (nutty, sweet)

Side-by-Side Comparison

Taste Comparison: Does Cabrales Cheese Taste Like Maasdam Cheese?

Cabrales Cheese reads as intense, piquant, while Maasdam Cheese brings nutty, sweet character. Aging plays into this as well. Cabrales Cheese at 2 to 3 months develops a different profile than Maasdam Cheese at at least 4 weeks.

Can You Substitute Cabrales Cheese for Maasdam Cheese?

In most recipes, Cabrales Cheese and Maasdam 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 semi-hard. Flavor-wise, Cabrales Cheese reads as intense, piquant while Maasdam Cheese brings nutty, sweet notes.

Which Is Better, Cabrales Cheese or Maasdam 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 semi-hard profile, Maasdam Cheese is the better fit. Flavor-wise, Cabrales Cheese suits recipes that want intense, piquant notes, while Maasdam Cheese fits dishes calling for nutty, sweet.

Frequently Asked Questions

Is Cabrales Cheese the same as Maasdam Cheese?

No, they're distinct cheeses. Cabrales Cheese originates in Spain, while Maasdam Cheese comes from Netherlands. Aging also differs: Cabrales Cheese is typically aged 2 to 3 months, Maasdam Cheese at least 4 weeks.

Is Cabrales Cheese similar to Maasdam Cheese?

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

Can I substitute Cabrales Cheese for Maasdam Cheese?

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

Does Cabrales Cheese taste like Maasdam Cheese?

Cabrales Cheese reads as intense, piquant, while Maasdam Cheese is nutty, sweet.

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 Maasdam Cheese made of?

Maasdam Cheese is made from cow milk (pasteurized). It's typically aged at least 4 weeks. It originates in Netherlands.

Which should I choose, Cabrales Cheese or Maasdam Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Cabrales Cheese is unctuous, compact, no eyes, while Maasdam Cheese is semi-hard.