Cabrales Cheese vs Paški Sir Cheese

Cabrales Cheese is a unctuous, compact, no eyes cow-milk cheese from Spain, while Paški Sir Cheese is slightly elastic, granular and made from sheep milk, originating in Croatia.

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 Paški Sir Cheese?

Paški sir is a hard sheep milk cheese from the Croatian island of Pag, where salt-laden wind shapes the plants the sheep eat. It carries Protected Designation of Origin status and has won gold and Super Gold at the World Cheese Awards.

What's the Difference Between Cabrales Cheese and Paški Sir Cheese?

• Origin: Cabrales Cheese (Spain), Paški Sir Cheese (Croatia)
• Milk type: Cabrales Cheese (cow's milk), Paški Sir Cheese (Sheep’s milk)
• Milk treatment: Cabrales Cheese (unpasteurized), Paški Sir Cheese (pasteurized)
• Texture: Cabrales Cheese (unctuous, compact, no eyes), Paški Sir Cheese (Slightly elastic, granular)
• Rind: Cabrales Cheese (Natural), Paški Sir Cheese (Hard)
• Aging: Cabrales Cheese (2 to 3 months), Paški Sir Cheese (Minimum of two months, up to five months)
• Taste: Cabrales Cheese (Intense, piquant), Paški Sir Cheese (salty, savory, tangy)

Side-by-Side Comparison

Taste Comparison: Does Cabrales Cheese Taste Like Paški Sir Cheese?

Cabrales Cheese reads as intense, piquant, while Paški Sir Cheese brings salty, savory, tangy character. On the nose, Cabrales Cheese offers strong, contrasted with Paški Sir Cheese's pleasant. Aging plays into this as well. Cabrales Cheese at 2 to 3 months develops a different profile than Paški Sir Cheese at minimum of two months, up to five months.

Can You Substitute Cabrales Cheese for Paški Sir Cheese?

Cabrales Cheese can stand in for Paški Sir 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 slightly elastic, granular. Flavor-wise, Cabrales Cheese reads as intense, piquant while Paški Sir Cheese brings salty, savory, tangy notes.

Which Is Better, Cabrales Cheese or Paški 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 slightly elastic, granular profile, Paški Sir Cheese is the better fit. Flavor-wise, Cabrales Cheese suits recipes that want intense, piquant notes, while Paški Sir Cheese fits dishes calling for salty, savory, tangy.

Frequently Asked Questions

Is Cabrales Cheese the same as Paški Sir Cheese?

No, they're distinct cheeses. Cabrales Cheese originates in Spain, while Paški Sir Cheese comes from Croatia. Cabrales Cheese is made from cow milk; Paški Sir Cheese uses sheep. Aging also differs: Cabrales Cheese is typically aged 2 to 3 months, Paški Sir Cheese minimum of two months, up to five months.

Is Cabrales Cheese similar to Paški Sir Cheese?

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

Can I substitute Cabrales Cheese for Paški Sir Cheese?

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

Does Cabrales Cheese taste like Paški Sir Cheese?

Cabrales Cheese reads as intense, piquant, while Paški Sir Cheese is salty, savory, tangy. Aromas also diverge. Cabrales Cheese leans strong, and Paški Sir Cheese is closer to pleasant.

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 Paški Sir Cheese made of?

Paški Sir Cheese is made from sheep milk (pasteurized), using natural rennet. It's typically aged minimum of two months, up to five months. It originates in Croatia.

Which should I choose, Cabrales Cheese or Paški Sir Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Cabrales Cheese is unctuous, compact, no eyes, while Paški Sir Cheese is slightly elastic, granular.