Cabrales Cheese vs Queijo da Beira Baixa

Cabrales Cheese is a crumbly, open paste cow-milk cheese from Spain, while Queijo da Beira Baixa is semi-hard, semi-soft, hard, or very hard (depending on type) and made from goat and sheep milk.

What Is Cabrales Cheese?

Cabrales is a strong, pungent blue cheese from the Asturias region in northern Spain. It is traditionally made from a mixture of raw cow's, goat’s, and sheep's milk that is aged in natural limestone caves, facilitating the development of its intense flavor and blue veining. Cabrales is known for its deep, spicy earthiness and can be quite sharp, making it a favorite among blue cheese aficionados.

What Is Queijo da Beira Baixa?

Queijo da Beira Baixa is a type of cheese from Portugal, specifically from the Beira Baixa region. It includes three types: Amarelo, Castelo Branco, and Picante. The cheese is made from raw milk of Merino sheep and Charnequeiro goats, or other breeds adapted to the region. The cheese is known for its intense aroma and pronounced, clean, and spicy flavor, which intensifies with age. The minimum curing period is 40 days for Amarelo and Castelo Branco types, and 120 days for the Picante type. The cheese can be marketed whole or in portions, and some types may be immersed in olive oil or sealed with paprika paste. The production and maturation of the cheese take place in the demarcated geographical area of Beira Baixa.

What's the Difference Between Cabrales Cheese and Queijo da Beira Baixa?

• Milk type: Cabrales Cheese (cow's milk), Queijo da Beira Baixa (Sheep and Goat)
• Milk treatment: Cabrales Cheese (unpasteurized), Queijo da Beira Baixa (Raw)
• Texture: Cabrales Cheese (Crumbly, open paste), Queijo da Beira Baixa (Semi-hard, semi-soft, hard, or very hard (depending on type))
• Rind: Cabrales Cheese (Natural), Queijo da Beira Baixa (Semi-hard, firm, solid, or rindless (depending on type))
• Aging: Cabrales Cheese (2 to 3 months), Queijo da Beira Baixa (Minimum 40 days for Amarelo and Castelo Branco types, 120 days for Picante type)
• Taste: Cabrales Cheese (Intense, piquant), Queijo da Beira Baixa (Intense, clean, slightly acidic, spicy, and salty (depending on type))

Side-by-Side Comparison

Taste Comparison: Does Cabrales Cheese Taste Like Queijo da Beira Baixa?

Cabrales Cheese reads as intense, piquant, while Queijo da Beira Baixa brings intense, clean, slightly acidic, spicy, and salty (depending on type) character. On the nose, Cabrales Cheese offers strong, contrasted with Queijo da Beira Baixa's intense. More specifically, Cabrales Cheese shows hints of hazelnuts, dark cocoa, sharp, metallic finish; intensely acid curd, while Queijo da Beira Baixa leans toward slightly spicy, salty, and powerful. Aging plays into this as well. Cabrales Cheese at 2 to 3 months develops a different profile than Queijo da Beira Baixa at minimum 40 days for amarelo and castelo branco types, 120 days for picante type.

Can You Substitute Cabrales Cheese for Queijo da Beira Baixa?

Cabrales Cheese can stand in for Queijo da Beira Baixa in many dishes, but the switch will shift the overall character of the recipe. Expect crumbly, open paste bite and body where the recipe calls for semi-hard, semi-soft, hard, or very hard (depending on type). Flavor-wise, Cabrales Cheese reads as intense, piquant while Queijo da Beira Baixa brings intense, clean, slightly acidic, spicy, and salty (depending on type) notes.

Which Is Better, Cabrales Cheese or Queijo da Beira Baixa?

There's no single winner. It depends on your recipe and the profile you want. If you want a crumbly, open paste cheese, go with Cabrales Cheese. For a semi-hard, semi-soft, hard, or very hard (depending on type) profile, Queijo da Beira Baixa is the better fit. Flavor-wise, Cabrales Cheese suits recipes that want intense, piquant notes, while Queijo da Beira Baixa fits dishes calling for intense, clean, slightly acidic, spicy, and salty (depending on type).

Frequently Asked Questions

Is Cabrales Cheese the same as Queijo da Beira Baixa?

No, they're distinct cheeses. Cabrales Cheese is made from cow milk; Queijo da Beira Baixa uses goat and sheep. Aging also differs: Cabrales Cheese is typically aged 2 to 3 months, Queijo da Beira Baixa minimum 40 days for amarelo and castelo branco types, 120 days for picante type.

Is Cabrales Cheese similar to Queijo da Beira Baixa?

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

Can I substitute Cabrales Cheese for Queijo da Beira Baixa?

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

Does Cabrales Cheese taste like Queijo da Beira Baixa?

Cabrales Cheese reads as intense, piquant, while Queijo da Beira Baixa is intense, clean, slightly acidic, spicy, and salty (depending on type). Aromas also diverge. Cabrales Cheese leans strong, and Queijo da Beira Baixa is closer to intense.

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 Queijo da Beira Baixa made of?

Queijo da Beira Baixa is made from goat and sheep milk (raw), using cardoon preparation or animal rennet (depending on type) rennet. It's typically aged minimum 40 days for amarelo and castelo branco types, 120 days for picante type.

Which should I choose, Cabrales Cheese or Queijo da Beira Baixa?

It depends on the dish. The texture difference is the biggest practical tell. Cabrales Cheese is crumbly, open paste, while Queijo da Beira Baixa is semi-hard, semi-soft, hard, or very hard (depending on type).