Cabrales Cheese vs Nanoški sir Cheese
Cabrales Cheese is a unctuous, compact, no eyes cow-milk cheese from Spain, while Nanoški sir Cheese is hard and made from cow milk, originating in Slovenia.
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 Nanoški sir Cheese?
Nanoški sir is a hard cow's milk cheese from the upper Vipava Valley in Slovenia, protected at EU level since 2011. It slices cleanly and tastes slightly piquant, pleasantly salty and intense.
What's the Difference Between Cabrales Cheese and Nanoški sir Cheese?
- Origin: Cabrales Cheese (Spain), Nanoški sir Cheese (Slovenia)
- Milk treatment: Cabrales Cheese (unpasteurized), Nanoški sir Cheese (Thermized or partially pasteurized)
- Texture: Cabrales Cheese (unctuous, compact, no eyes), Nanoški sir Cheese (Hard)
- Rind: Cabrales Cheese (Natural), Nanoški sir Cheese (Smooth, firm, and dry)
- Aging: Cabrales Cheese (2 to 3 months), Nanoški sir Cheese (At least 60 days)
- Taste: Cabrales Cheese (Intense, piquant), Nanoški sir Cheese (Piquant, slightly nutty)
Side-by-Side Comparison
| Cabrales Cheese | Nanoški sir Cheese | |
|---|---|---|
| Country of Origin | Spain | Slovenia |
| Specific Origin | Asturias | Nanos Plateau, Vipava Valley |
| Milk Type | Cow's milk | Slovenian Brown cow |
| Milk Treatment | Unpasteurized | Thermized or partially pasteurized |
| Texture | Unctuous, compact, no eyes | Hard |
| Rind | Natural | Smooth, firm, and dry |
| Aging | 2 to 3 months | At least 60 days |
| Taste | Intense, piquant | Piquant, slightly nutty |
Taste Comparison: Does Cabrales Cheese Taste Like Nanoški sir Cheese?
Cabrales Cheese reads as intense, piquant, while Nanoški sir Cheese brings piquant, slightly nutty character. On the nose, Cabrales Cheese offers strong, contrasted with Nanoški sir Cheese's clean. More specifically, Cabrales Cheese shows hints of hazelnuts, dark cocoa, sharp, metallic finish; intensely acid curd, while Nanoški sir Cheese leans toward given by the microflora and vipavska burja wind. Aging plays into this as well. Cabrales Cheese at 2 to 3 months develops a different profile than Nanoški sir Cheese at at least 60 days.
Can You Substitute Cabrales Cheese for Nanoški sir Cheese?
In most recipes, Cabrales Cheese and Nanoški sir 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 hard. Flavor-wise, Cabrales Cheese reads as intense, piquant while Nanoški sir Cheese brings piquant, slightly nutty notes.
Which Is Better, Cabrales Cheese or Nanoški sir 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 profile, Nanoški sir Cheese is the better fit. Flavor-wise, Cabrales Cheese suits recipes that want intense, piquant notes, while Nanoški sir Cheese fits dishes calling for piquant, slightly nutty.
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Frequently Asked Questions
Is Cabrales Cheese the same as Nanoški sir Cheese?
No, they're distinct cheeses. Cabrales Cheese originates in Spain, while Nanoški sir Cheese comes from Slovenia. Aging also differs: Cabrales Cheese is typically aged 2 to 3 months, Nanoški sir Cheese at least 60 days.
Is Cabrales Cheese similar to Nanoški sir Cheese?
Somewhat. They share a cow-milk base but diverge in texture and flavor.
Can I substitute Cabrales Cheese for Nanoški sir Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Cabrales Cheese taste like Nanoški sir Cheese?
Cabrales Cheese reads as intense, piquant, while Nanoški sir Cheese is piquant, slightly nutty. Aromas also diverge. Cabrales Cheese leans strong, and Nanoški sir Cheese is closer to clean.
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 Nanoški sir Cheese made of?
Nanoški sir Cheese is made from cow milk (thermized or partially pasteurized), using animal rennet. It's typically aged at least 60 days. It originates in Slovenia.
Which should I choose, Cabrales Cheese or Nanoški sir Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Cabrales Cheese is unctuous, compact, no eyes, while Nanoški sir Cheese is hard.