Cabrales Cheese vs Pule Cheese
Cabrales Cheese is a unctuous, compact, no eyes cow-milk cheese from Spain, while Pule Cheese is artisan, originating in Serbia.
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 Pule Cheese?
Pule, or magareći sir, is a Serbian cheese made from 60% Balkan donkey milk and 40% goat's milk at the Zasavica Nature Reserve. It is reported to be the world's most expensive cheese at US$1300 per kilogram.
What's the Difference Between Cabrales Cheese and Pule Cheese?
- Origin: Cabrales Cheese (Spain), Pule Cheese (Serbia)
- Milk type: Cabrales Cheese (cow's milk), Pule Cheese (donkey's milk)
- Texture: Cabrales Cheese (unctuous, compact, no eyes), Pule Cheese (artisan)
- Taste: Cabrales Cheese (Intense, piquant), Pule Cheese (nutty and earthy)
Side-by-Side Comparison
| Cabrales Cheese | Pule Cheese | |
|---|---|---|
| Country of Origin | Spain | Serbia |
| Specific Origin | Asturias | Zasavica |
| Milk Type | Cow's milk | Donkey's milk |
| Milk Treatment | Unpasteurized | — |
| Texture | Unctuous, compact, no eyes | Artisan |
| Rind | Natural | — |
| Aging | 2 to 3 months | — |
| Taste | Intense, piquant | Nutty and earthy |
Taste Comparison: Does Cabrales Cheese Taste Like Pule Cheese?
Cabrales Cheese reads as intense, piquant, while Pule Cheese brings nutty and earthy character. More specifically, Cabrales Cheese shows hints of hazelnuts, dark cocoa, sharp, metallic finish; intensely acid curd, while Pule Cheese leans toward nutty and earthy, reputedly similar to manchego.
Can You Substitute Cabrales Cheese for Pule Cheese?
Cabrales Cheese can stand in for Pule 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 artisan. Flavor-wise, Cabrales Cheese reads as intense, piquant while Pule Cheese brings nutty and earthy notes.
Which Is Better, Cabrales Cheese or Pule 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 artisan profile, Pule Cheese is the better fit. Flavor-wise, Cabrales Cheese suits recipes that want intense, piquant notes, while Pule Cheese fits dishes calling for nutty and earthy.
Which is your favorite?
One click, anonymous. See what others chose.
Frequently Asked Questions
Is Cabrales Cheese the same as Pule Cheese?
No, they're distinct cheeses. Cabrales Cheese originates in Spain, while Pule Cheese comes from Serbia.
Is Cabrales Cheese similar to Pule Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Cabrales Cheese for Pule Cheese?
You can, but expect a shift in bite and mouthfeel.
Does Cabrales Cheese taste like Pule Cheese?
Cabrales Cheese reads as intense, piquant, while Pule Cheese is nutty and earthy.
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 Pule Cheese made of?
Pule Cheese is made from milk. It originates in Serbia.
Which should I choose, Cabrales Cheese or Pule Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Cabrales Cheese is unctuous, compact, no eyes, while Pule Cheese is artisan.