Cabrales Cheese vs Provolone Cheese

Cabrales Cheese is a unctuous, compact, no eyes cow-milk cheese from Spain, while Provolone Cheese is semi-hard, artisan and made from cow milk, originating in Italy.

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 Provolone Cheese?

Provolone is an Italian semi-hard cheese made from cow's milk with a stretched curd. It runs from the very sharp piccante, aged at least four months, to the mild dolce.

What's the Difference Between Cabrales Cheese and Provolone Cheese?

• Origin: Cabrales Cheese (Spain), Provolone Cheese (Italy)
• Texture: Cabrales Cheese (unctuous, compact, no eyes), Provolone Cheese (semi-hard, artisan)
• Aging: Cabrales Cheese (2 to 3 months), Provolone Cheese (at least 4 months for piccante)
• Taste: Cabrales Cheese (Intense, piquant), Provolone Cheese (tangy)

Side-by-Side Comparison

Taste Comparison: Does Cabrales Cheese Taste Like Provolone Cheese?

Cabrales Cheese reads as intense, piquant, while Provolone Cheese brings tangy character. On the nose, Cabrales Cheese offers strong, contrasted with Provolone Cheese's pleasant. Aging plays into this as well. Cabrales Cheese at 2 to 3 months develops a different profile than Provolone Cheese at at least 4 months for piccante.

Can You Substitute Cabrales Cheese for Provolone Cheese?

In most recipes, Cabrales Cheese and Provolone 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 semi-hard, artisan. Flavor-wise, Cabrales Cheese reads as intense, piquant while Provolone Cheese brings tangy notes.

Which Is Better, Cabrales Cheese or Provolone 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, Provolone Cheese is the better fit. Flavor-wise, Cabrales Cheese suits recipes that want intense, piquant notes, while Provolone Cheese fits dishes calling for tangy.

Frequently Asked Questions

Is Cabrales Cheese the same as Provolone Cheese?

No, they're distinct cheeses. Cabrales Cheese originates in Spain, while Provolone Cheese comes from Italy. Aging also differs: Cabrales Cheese is typically aged 2 to 3 months, Provolone Cheese at least 4 months for piccante.

Is Cabrales Cheese similar to Provolone Cheese?

Somewhat. They share a cow-milk base but diverge in texture and flavor.

Can I substitute Cabrales Cheese for Provolone Cheese?

You can, but expect a shift in bite and mouthfeel.

Does Cabrales Cheese taste like Provolone Cheese?

Cabrales Cheese reads as intense, piquant, while Provolone Cheese is tangy. Aromas also diverge. Cabrales Cheese leans strong, and Provolone 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 Provolone Cheese made of?

Provolone Cheese is made from cow milk. It's typically aged at least 4 months for piccante. It originates in Italy.

Which should I choose, Cabrales Cheese or Provolone Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Cabrales Cheese is unctuous, compact, no eyes, while Provolone Cheese is semi-hard, artisan.