Cabrales Cheese vs Queijo de Cabra Transmontano

Cabrales Cheese is a unctuous, compact, no eyes cow-milk cheese from Spain, while Queijo de Cabra Transmontano is closed, semi-hard to extra-hard, not buttery and made from goat 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 Queijo de Cabra Transmontano?

Queijo de Cabra Transmontano is a Portuguese protected designation of origin cheese made from raw milk of Serrana goats in Trás-os-Montes. It has a firm white paste, a strong aroma and a slightly piquant taste, and ages at least 60 days, or 90 days for the Velho version.

What's the Difference Between Cabrales Cheese and Queijo de Cabra Transmontano?

• Milk type: Cabrales Cheese (cow's milk), Queijo de Cabra Transmontano (Goat's milk)
• Milk treatment: Cabrales Cheese (unpasteurized), Queijo de Cabra Transmontano (Raw)
• Texture: Cabrales Cheese (unctuous, compact, no eyes), Queijo de Cabra Transmontano (Closed, semi-hard to extra-hard, not buttery)
• Rind: Cabrales Cheese (Natural), Queijo de Cabra Transmontano (Semi-hard to extra-hard, unbroken, well-formed, smooth, white or paprika-red in color)
• Aging: Cabrales Cheese (2 to 3 months), Queijo de Cabra Transmontano (Minimum ripening time of 60 to 90 days)
• Taste: Cabrales Cheese (Intense, piquant), Queijo de Cabra Transmontano (Clean taste, usually with a slight tang)

Side-by-Side Comparison

Taste Comparison: Does Cabrales Cheese Taste Like Queijo de Cabra Transmontano?

Cabrales Cheese reads as intense, piquant, while Queijo de Cabra Transmontano brings clean taste, usually with a slight tang character. On the nose, Cabrales Cheese offers strong, contrasted with Queijo de Cabra Transmontano's intense, pleasant. Aging plays into this as well. Cabrales Cheese at 2 to 3 months develops a different profile than Queijo de Cabra Transmontano at minimum ripening time of 60 to 90 days.

Can You Substitute Cabrales Cheese for Queijo de Cabra Transmontano?

Cabrales Cheese can stand in for Queijo de Cabra Transmontano 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 closed, semi-hard to extra-hard, not buttery. Flavor-wise, Cabrales Cheese reads as intense, piquant while Queijo de Cabra Transmontano brings clean taste, usually with a slight tang notes.

Which Is Better, Cabrales Cheese or Queijo de Cabra Transmontano?

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 closed, semi-hard to extra-hard, not buttery profile, Queijo de Cabra Transmontano is the better fit. Flavor-wise, Cabrales Cheese suits recipes that want intense, piquant notes, while Queijo de Cabra Transmontano fits dishes calling for clean taste, usually with a slight tang.

Frequently Asked Questions

Is Cabrales Cheese the same as Queijo de Cabra Transmontano?

No, they're distinct cheeses. Cabrales Cheese is made from cow milk; Queijo de Cabra Transmontano uses goat. Aging also differs: Cabrales Cheese is typically aged 2 to 3 months, Queijo de Cabra Transmontano minimum ripening time of 60 to 90 days.

Is Cabrales Cheese similar to Queijo de Cabra Transmontano?

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

Can I substitute Cabrales Cheese for Queijo de Cabra Transmontano?

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

Does Cabrales Cheese taste like Queijo de Cabra Transmontano?

Cabrales Cheese reads as intense, piquant, while Queijo de Cabra Transmontano is clean taste, usually with a slight tang. Aromas also diverge. Cabrales Cheese leans strong, and Queijo de Cabra Transmontano is closer to intense, 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 Queijo de Cabra Transmontano made of?

Queijo de Cabra Transmontano is made from goat milk (raw), using animal rennet. It's typically aged minimum ripening time of 60 to 90 days.

Which should I choose, Cabrales Cheese or Queijo de Cabra Transmontano?

It depends on the dish. The texture difference is the biggest practical tell. Cabrales Cheese is unctuous, compact, no eyes, while Queijo de Cabra Transmontano is closed, semi-hard to extra-hard, not buttery.