Cabrales Cheese vs Penamellera Cheese
Cabrales Cheese is a unctuous, compact, no eyes cow-milk cheese from Spain, while Penamellera Cheese is semi-hard, artisan and made from cow, goat, and sheep milk, originating in Spain.
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 Penamellera Cheese?
Penamellera is a small Asturian cheese made mostly from cow's milk, sometimes with goat's or sheep's milk added. It is known for the grid pattern left on its rind by the hazel rods it dries on, and for a slightly acidic, faintly bitter flavor.
What's the Difference Between Cabrales Cheese and Penamellera Cheese?
- Milk type: Cabrales Cheese (cow's milk), Penamellera Cheese (cow's, goat's and sheep's milk)
- Milk treatment: Cabrales Cheese (unpasteurized), Penamellera Cheese (pasteurized)
- Texture: Cabrales Cheese (unctuous, compact, no eyes), Penamellera Cheese (semi-hard, artisan)
- Rind: Cabrales Cheese (Natural), Penamellera Cheese (natural)
- Aging: Cabrales Cheese (2 to 3 months), Penamellera Cheese (10 to 15 days)
- Taste: Cabrales Cheese (Intense, piquant), Penamellera Cheese (acidic, bitter, herbaceous)
Side-by-Side Comparison
| Cabrales Cheese | Penamellera Cheese | |
|---|---|---|
| Country of Origin | Spain | Spain |
| Specific Origin | Asturias | Asturias, Spain |
| Milk Type | Cow's milk | Cow's, goat's and sheep's milk |
| Milk Treatment | Unpasteurized | Pasteurized |
| Texture | Unctuous, compact, no eyes | Semi-hard, artisan |
| Rind | Natural | Natural |
| Aging | 2 to 3 months | 10 to 15 days |
| Taste | Intense, piquant | Acidic, bitter, herbaceous |
Taste Comparison: Does Cabrales Cheese Taste Like Penamellera Cheese?
Cabrales Cheese reads as intense, piquant, while Penamellera Cheese brings acidic, bitter, herbaceous character. On the nose, Cabrales Cheese offers strong, contrasted with Penamellera Cheese's aromatic, strong. More specifically, Cabrales Cheese shows hints of hazelnuts, dark cocoa, sharp, metallic finish; intensely acid curd, while Penamellera Cheese leans toward somewhat strong, slightly acidic, with faint bitter hints. Aging plays into this as well. Cabrales Cheese at 2 to 3 months develops a different profile than Penamellera Cheese at 10 to 15 days.
Can You Substitute Cabrales Cheese for Penamellera Cheese?
Cabrales Cheese can stand in for Penamellera 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 semi-hard, artisan. Flavor-wise, Cabrales Cheese reads as intense, piquant while Penamellera Cheese brings acidic, bitter, herbaceous notes.
Which Is Better, Cabrales Cheese or Penamellera 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 semi-hard, artisan profile, Penamellera Cheese is the better fit. Flavor-wise, Cabrales Cheese suits recipes that want intense, piquant notes, while Penamellera Cheese fits dishes calling for acidic, bitter, herbaceous.
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Frequently Asked Questions
Is Cabrales Cheese the same as Penamellera Cheese?
No, they're distinct cheeses. Cabrales Cheese is made from cow milk; Penamellera Cheese uses cow, goat, and sheep. Aging also differs: Cabrales Cheese is typically aged 2 to 3 months, Penamellera Cheese 10 to 15 days.
Is Cabrales Cheese similar to Penamellera Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Cabrales Cheese for Penamellera Cheese?
You can, but expect a shift in richness and milk character.
Does Cabrales Cheese taste like Penamellera Cheese?
Cabrales Cheese reads as intense, piquant, while Penamellera Cheese is acidic, bitter, herbaceous. Aromas also diverge. Cabrales Cheese leans strong, and Penamellera Cheese is closer to aromatic, strong.
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 Penamellera Cheese made of?
Penamellera Cheese is made from cow, goat, and sheep milk (pasteurized). It's typically aged 10 to 15 days. It originates in Spain.
Which should I choose, Cabrales Cheese or Penamellera Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Cabrales Cheese is unctuous, compact, no eyes, while Penamellera Cheese is semi-hard, artisan.