Cabrales Cheese vs Manur Cheese
Cabrales Cheese is a unctuous, compact, no eyes cow-milk cheese from Spain, while Manur Cheese is hard, artisan and made from cow or sheep milk, originating in Serbia.
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 Manur Cheese?
Manur is a hard, artisan cheese from Serbia, made from either cow's or sheep's milk. It has a fat content of 40%, contributing to its rich and creamy texture. The flavor profile is primarily salty, making it a savory addition to any cheese board. Its natural rind adds an earthy touch, offering a rustic appeal. Manur is well-suited for grating over dishes or enjoying on its own with a slice of crusty bread. This cheese is a traditional Serbian specialty, showcasing the region's cheese-making craftsmanship.
What's the Difference Between Cabrales Cheese and Manur Cheese?
- Origin: Cabrales Cheese (Spain), Manur Cheese (Serbia)
- Milk type: Cabrales Cheese (cow's milk), Manur Cheese (cow's or sheep's milk)
- Texture: Cabrales Cheese (unctuous, compact, no eyes), Manur Cheese (hard, artisan)
- Rind: Cabrales Cheese (Natural), Manur Cheese (natural)
- Taste: Cabrales Cheese (Intense, piquant), Manur Cheese (salty)
Side-by-Side Comparison
| Cabrales Cheese | Manur Cheese | |
|---|---|---|
| Country of Origin | Spain | Serbia |
| Specific Origin | Asturias | — |
| Milk Type | Cow's milk | Cow's or sheep's milk |
| Milk Treatment | Unpasteurized | — |
| Texture | Unctuous, compact, no eyes | Hard, artisan |
| Rind | Natural | Natural |
| Aging | 2 to 3 months | — |
| Taste | Intense, piquant | Salty |
Taste Comparison: Does Cabrales Cheese Taste Like Manur Cheese?
Cabrales Cheese reads as intense, piquant, while Manur Cheese brings salty character.
Can You Substitute Cabrales Cheese for Manur Cheese?
Cabrales Cheese can stand in for Manur 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 hard, artisan. Flavor-wise, Cabrales Cheese reads as intense, piquant while Manur Cheese brings salty notes.
Which Is Better, Cabrales Cheese or Manur 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 hard, artisan profile, Manur Cheese is the better fit. Flavor-wise, Cabrales Cheese suits recipes that want intense, piquant notes, while Manur Cheese fits dishes calling for salty.
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Frequently Asked Questions
Is Cabrales Cheese the same as Manur Cheese?
No, they're distinct cheeses. Cabrales Cheese originates in Spain, while Manur Cheese comes from Serbia. Cabrales Cheese is made from cow milk; Manur Cheese uses cow or sheep.
Is Cabrales Cheese similar to Manur Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Cabrales Cheese for Manur Cheese?
You can, but expect a shift in richness and milk character.
Does Cabrales Cheese taste like Manur Cheese?
Cabrales Cheese reads as intense, piquant, while Manur Cheese is salty.
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 Manur Cheese made of?
Manur Cheese is made from cow or sheep milk. It originates in Serbia.
Which should I choose, Cabrales Cheese or Manur Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Cabrales Cheese is unctuous, compact, no eyes, while Manur Cheese is hard, artisan.