Cabrales Cheese vs Queso de Murcia al vino

Cabrales Cheese is a unctuous, compact, no eyes cow-milk cheese from Spain, while Queso de Murcia al vino is firm, elastic, uniform, creamy, unctuous and made from goat 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 Queso de Murcia al vino?

Queso de Murcia al vino is a fatty goat's milk cheese from the province of Murcia in south-east Spain, with a Protected Designation of Origin. It is made from unpasteurized milk of Murcian goats, and its rind is washed in local red wine while it matures, which turns it purplish red.

What's the Difference Between Cabrales Cheese and Queso de Murcia al vino?

• Milk type: Cabrales Cheese (cow's milk), Queso de Murcia al vino (Goat’s milk)
• Milk treatment: Cabrales Cheese (unpasteurized), Queso de Murcia al vino (raw)
• Texture: Cabrales Cheese (unctuous, compact, no eyes), Queso de Murcia al vino (Firm, elastic, uniform, creamy, unctuous)
• Rind: Cabrales Cheese (Natural), Queso de Murcia al vino (Maroon-violet, smooth, fine, without cracks)
• Aging: Cabrales Cheese (2 to 3 months), Queso de Murcia al vino (Minimum 30 days for 500g or smaller pieces)
• Taste: Cabrales Cheese (Intense, piquant), Queso de Murcia al vino (Low-to-medium intensity, persistent)

Side-by-Side Comparison

Taste Comparison: Does Cabrales Cheese Taste Like Queso de Murcia al vino?

Cabrales Cheese reads as intense, piquant, while Queso de Murcia al vino brings low-to-medium intensity, persistent character. On the nose, Cabrales Cheese offers strong, contrasted with Queso de Murcia al vino's average-to-low intensity, lactic, animal (goat), wine cellar notes. More specifically, Cabrales Cheese shows hints of hazelnuts, dark cocoa, sharp, metallic finish; intensely acid curd, while Queso de Murcia al vino leans toward balanced acidity and saltiness, fresh lactic notes (butter/cream), saltiness intensifies with age. Aging plays into this as well. Cabrales Cheese at 2 to 3 months develops a different profile than Queso de Murcia al vino at minimum 30 days for 500g or smaller pieces.

Can You Substitute Cabrales Cheese for Queso de Murcia al vino?

Cabrales Cheese can stand in for Queso de Murcia al vino 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 firm, elastic, uniform, creamy, unctuous. Flavor-wise, Cabrales Cheese reads as intense, piquant while Queso de Murcia al vino brings low-to-medium intensity, persistent notes.

Which Is Better, Cabrales Cheese or Queso de Murcia al vino?

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 firm, elastic, uniform, creamy, unctuous profile, Queso de Murcia al vino is the better fit. Flavor-wise, Cabrales Cheese suits recipes that want intense, piquant notes, while Queso de Murcia al vino fits dishes calling for low-to-medium intensity, persistent.

Frequently Asked Questions

Is Cabrales Cheese the same as Queso de Murcia al vino?

No, they're distinct cheeses. Cabrales Cheese is made from cow milk; Queso de Murcia al vino uses goat. Aging also differs: Cabrales Cheese is typically aged 2 to 3 months, Queso de Murcia al vino minimum 30 days for 500g or smaller pieces.

Is Cabrales Cheese similar to Queso de Murcia al vino?

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

Can I substitute Cabrales Cheese for Queso de Murcia al vino?

You can, but expect a shift in richness and milk character.

Does Cabrales Cheese taste like Queso de Murcia al vino?

Cabrales Cheese reads as intense, piquant, while Queso de Murcia al vino is low-to-medium intensity, persistent. Aromas also diverge. Cabrales Cheese leans strong, and Queso de Murcia al vino is closer to average-to-low intensity, lactic, animal (goat), wine cellar notes.

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 de Murcia al vino made of?

Queso de Murcia al vino is made from goat milk (raw), using animal rennet. It's typically aged minimum 30 days for 500g or smaller pieces.

Which should I choose, Cabrales Cheese or Queso de Murcia al vino?

It depends on the dish. The texture difference is the biggest practical tell. Cabrales Cheese is unctuous, compact, no eyes, while Queso de Murcia al vino is firm, elastic, uniform, creamy, unctuous.