Cabrales Cheese vs Pecorino Crotonese Cheese

Cabrales Cheese is a unctuous, compact, no eyes cow-milk cheese from Spain, while Pecorino Crotonese Cheese is fresh - soft, regular, creamy; semi-hard - firm; ripened - slightly straw-colored, firm and made from sheep 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 Pecorino Crotonese Cheese?

Pecorino Crotonese is an Italian sheep's milk cheese and one of the pecorino varieties registered with the EU as a protected designation of origin. Pecorino is the family name for Italy's sheep's milk cheeses, and every region makes its own.

What's the Difference Between Cabrales Cheese and Pecorino Crotonese Cheese?

• Milk type: Cabrales Cheese (cow's milk), Pecorino Crotonese Cheese (Whole sheep's milk)
• Milk treatment: Cabrales Cheese (unpasteurized), Pecorino Crotonese Cheese (Raw, thermised, or pasteurised)
• Texture: Cabrales Cheese (unctuous, compact, no eyes), Pecorino Crotonese Cheese (Fresh - soft, regular, creamy; Semi-hard - firm; Ripened - slightly straw-colored, firm)
• Rind: Cabrales Cheese (Natural), Pecorino Crotonese Cheese (Fresh - thin; Semi-hard - thick, light brown; Ripened - hard, brown, may be coated with olive oil or olive dregs)
• Aging: Cabrales Cheese (2 to 3 months), Pecorino Crotonese Cheese (Fresh, semi-hard, ripened (more than six months for ripened))
• Taste: Cabrales Cheese (Intense, piquant), Pecorino Crotonese Cheese (Distinct, smooth, slightly tangy (fresh); Intense, well-balanced (semi-hard); Intense, distinct, slight piquant aftertaste (ripened))

Side-by-Side Comparison

Taste Comparison: Does Cabrales Cheese Taste Like Pecorino Crotonese Cheese?

Cabrales Cheese reads as intense, piquant, while Pecorino Crotonese Cheese brings distinct, smooth, slightly tangy (fresh); intense, well-balanced (semi-hard); intense, distinct, slight piquant aftertaste (ripened) character. On the nose, Cabrales Cheese offers strong, contrasted with Pecorino Crotonese Cheese's light scent of sheep's milk mixed with hay, mature wild grasses, hazelnut, and smoke. More specifically, Cabrales Cheese shows hints of hazelnuts, dark cocoa, sharp, metallic finish; intensely acid curd, while Pecorino Crotonese Cheese leans toward sheep's milk, hay, mature wild grasses, hazelnut, smoke. Aging plays into this as well. Cabrales Cheese at 2 to 3 months develops a different profile than Pecorino Crotonese Cheese at fresh, semi-hard, ripened (more than six months for ripened).

Can You Substitute Cabrales Cheese for Pecorino Crotonese Cheese?

Cabrales Cheese can stand in for Pecorino Crotonese 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 fresh - soft, regular, creamy; semi-hard - firm; ripened - slightly straw-colored, firm. Flavor-wise, Cabrales Cheese reads as intense, piquant while Pecorino Crotonese Cheese brings distinct, smooth, slightly tangy (fresh); intense, well-balanced (semi-hard); intense, distinct, slight piquant aftertaste (ripened) notes.

Which Is Better, Cabrales Cheese or Pecorino Crotonese 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 fresh - soft, regular, creamy; semi-hard - firm; ripened - slightly straw-colored, firm profile, Pecorino Crotonese Cheese is the better fit. Flavor-wise, Cabrales Cheese suits recipes that want intense, piquant notes, while Pecorino Crotonese Cheese fits dishes calling for distinct, smooth, slightly tangy (fresh); intense, well-balanced (semi-hard); intense, distinct, slight piquant aftertaste (ripened).

Frequently Asked Questions

Is Cabrales Cheese the same as Pecorino Crotonese Cheese?

No, they're distinct cheeses. Cabrales Cheese is made from cow milk; Pecorino Crotonese Cheese uses sheep. Aging also differs: Cabrales Cheese is typically aged 2 to 3 months, Pecorino Crotonese Cheese fresh, semi-hard, ripened (more than six months for ripened).

Is Cabrales Cheese similar to Pecorino Crotonese Cheese?

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

Can I substitute Cabrales Cheese for Pecorino Crotonese Cheese?

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

Does Cabrales Cheese taste like Pecorino Crotonese Cheese?

Cabrales Cheese reads as intense, piquant, while Pecorino Crotonese Cheese is distinct, smooth, slightly tangy (fresh); intense, well-balanced (semi-hard); intense, distinct, slight piquant aftertaste (ripened). Aromas also diverge. Cabrales Cheese leans strong, and Pecorino Crotonese Cheese is closer to light scent of sheep's milk mixed with hay, mature wild grasses, hazelnut, and smoke.

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 Pecorino Crotonese Cheese made of?

Pecorino Crotonese Cheese is made from sheep milk (raw, thermised, or pasteurised), using kid rennet pas rennet. It's typically aged fresh, semi-hard, ripened (more than six months for ripened).

Which should I choose, Cabrales Cheese or Pecorino Crotonese Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Cabrales Cheese is unctuous, compact, no eyes, while Pecorino Crotonese Cheese is fresh - soft, regular, creamy; semi-hard - firm; ripened - slightly straw-colored, firm.