Cabrales Cheese vs Queso Manchego
Cabrales Cheese
Queso Manchego
Cabrales Cheese is a crumbly, open paste cow-milk cheese from Spain, while Queso Manchego is compact and made from sheep milk, originating in Spain.
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 Queso Manchego?
Manchego is a PDO-protected cheese made in the La Mancha region of Spain, exclusively from the milk of Manchega sheep. It has a firm and compact consistency and a buttery texture, with a distinctive flavor that is well-developed and tangy, often with a slight piquancy in older cheeses. Manchego is aged for a minimum of two months and up to two years, developing a deeper flavor and harder texture with time.
What's the Difference Between Cabrales Cheese and Queso Manchego?
- Milk type: Cabrales Cheese (cow's milk), Queso Manchego (sheep's milk)
- Milk treatment: Cabrales Cheese (unpasteurized), Queso Manchego (Raw or pasteurized)
- Texture: Cabrales Cheese (Crumbly, open paste), Queso Manchego (Compact)
- Rind: Cabrales Cheese (Natural), Queso Manchego (Pleita and flor imprints)
- Aging: Cabrales Cheese (2 to 3 months), Queso Manchego (Fresco (2 weeks), Semi-curado (3 weeks to 4 months), Curado (3-6 months), Viejo or Anejo (1 year))
- Taste: Cabrales Cheese (Intense, piquant), Queso Manchego (Slightly acidic)
Side-by-Side Comparison
| Cabrales Cheese | Queso Manchego | |
|---|---|---|
| Country of Origin | Spain | Spain |
| Specific Origin | Asturias | La Mancha Region |
| Milk Type | Cow's milk | Sheep's milk |
| Milk Treatment | Unpasteurized | Raw or pasteurized |
| Texture | Crumbly, open paste | Compact |
| Rind | Natural | Pleita and flor imprints |
| Aging | 2 to 3 months | Fresco (2 weeks), Semi-curado (3 weeks to 4 months), Curado (3-6 months), Viejo or Anejo (1 year) |
| Taste | Intense, piquant | Slightly acidic |
Pairing Comparison
What works with each cheese — wines, foods, breads, and more.
| Cabrales Cheese | Queso Manchego | |
|---|---|---|
| Best Pairings | — | Albariño, Almonds, Cava, Chorizo, Dried Figs, Dried Fruit, Tequila |
| Other Good Pairings | — | Apples, Apricot, Asian Pear, Cabernet Sauvignon, Crackers, Dirty Martini, Fig Jam, Grapes, Green Apple, Grüner Veltliner, Hard Cider, Honey, Honeycomb, Madeira, Malbec, Pear, Port, Scotch |
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Where to buy Cabrales Cheese and Queso Manchego
Cabrales Cheese
Queso Manchego
Taste Comparison: Does Cabrales Cheese Taste Like Queso Manchego?
Cabrales Cheese reads as intense, piquant, while Queso Manchego brings slightly acidic character. More specifically, Cabrales Cheese shows hints of hazelnuts, dark cocoa, sharp, metallic finish; intensely acid curd, while Queso Manchego leans toward slightly acidic with a sharp background of ovine milk components, increases over ripening and develops piquant notes. Aging plays into this as well. Cabrales Cheese at 2 to 3 months develops a different profile than Queso Manchego at fresco (2 weeks), semi-curado (3 weeks to 4 months), curado (3-6 months), viejo or anejo (1 year).
Can You Substitute Cabrales Cheese for Queso Manchego?
Cabrales Cheese can stand in for Queso Manchego 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 compact. Flavor-wise, Cabrales Cheese reads as intense, piquant while Queso Manchego brings slightly acidic notes.
Which Is Better, Cabrales Cheese or Queso Manchego?
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 compact profile, Queso Manchego is the better fit. Flavor-wise, Cabrales Cheese suits recipes that want intense, piquant notes, while Queso Manchego fits dishes calling for slightly acidic.
Frequently Asked Questions
Is Cabrales Cheese the same as Queso Manchego?
No, they're distinct cheeses. Cabrales Cheese is made from cow milk; Queso Manchego uses sheep. Aging also differs: Cabrales Cheese is typically aged 2 to 3 months, Queso Manchego fresco (2 weeks), semi-curado (3 weeks to 4 months), curado (3-6 months), viejo or anejo (1 year).
Is Cabrales Cheese similar to Queso Manchego?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Cabrales Cheese for Queso Manchego?
You can, but expect a shift in richness and milk character.
Does Cabrales Cheese taste like Queso Manchego?
Cabrales Cheese reads as intense, piquant, while Queso Manchego is slightly acidic.
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 Queso Manchego made of?
Queso Manchego is made from sheep milk (raw or pasteurized), using animal rennet. It's typically aged fresco (2 weeks), semi-curado (3 weeks to 4 months), curado (3-6 months), viejo or anejo (1 year). It originates in Spain.
Which should I choose, Cabrales Cheese or Queso Manchego?
It depends on the dish. The texture difference is the biggest practical tell. Cabrales Cheese is crumbly, open paste, while Queso Manchego is compact.
See full profiles: Cabrales Cheese and Queso Manchego.