Cabrales Cheese vs Queijo de Évora

Q: Is Cabrales Cheese the same as Queijo de Évora?

No. Cabrales Cheese and Queijo de Évora are distinct cheeses. See the side-by-side table for the specific differences in milk type, texture, and aging.

Q: Can I substitute Cabrales Cheese for Queijo de Évora?

In most recipes you can swap Cabrales Cheese for Queijo de Évora, though the result will shift in richness and milk character.

Q: Does Cabrales Cheese taste like Queijo de Évora?

They have distinct flavor profiles. See the side-by-side table above for details.

Q: Which should I choose, Cabrales Cheese or Queijo de Évora?

It depends on the dish. The texture and flavor rows in the table above are the best guide. Pick the one whose profile fits your recipe or board.

Cabrales Cheese

Queijo de Évora

Cabrales Cheese is a unctuous, compact, no eyes cow-milk cheese from Spain, while Queijo de Évora is semi-hard and made from sheep 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 Évora?

Queijo de Évora is a PDO ewe's milk cheese from Évora, in Portugal's Alentejo. It is cured, hard or semi-hard, yellowish in color, and known for a slightly acidic flavor with a light peppery bite.

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

Milk type: Cabrales Cheese (cow's milk), Queijo de Évora (Ewe's milk)
Milk treatment: Cabrales Cheese (unpasteurized), Queijo de Évora (Raw)
Texture: Cabrales Cheese (unctuous, compact, no eyes), Queijo de Évora (Semi-hard)
Rind: Cabrales Cheese (Natural), Queijo de Évora (Sealed)

Side-by-Side Comparison

	Cabrales Cheese	Queijo de Évora
Country of Origin	Spain	—
Specific Origin	Asturias	Évora, Alentejo, Portugal
Milk Type	Cow's milk	Ewe's milk
Milk Treatment	Unpasteurized	Raw
Texture	Unctuous, compact, no eyes	Semi-hard
Rind	Natural	Sealed
Aging	2 to 3 months	—
Taste	Intense, piquant	—

Taste Comparison: Does Cabrales Cheese Taste Like Queijo de Évora?

Their flavor profiles are distinct.

Can You Substitute Cabrales Cheese for Queijo de Évora?

Cabrales Cheese can stand in for Queijo de Évora 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.

Which Is Better, Cabrales Cheese or Queijo de Évora?

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 profile, Queijo de Évora is the better fit.

Which is your favorite?

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Frequently Asked Questions

Is Cabrales Cheese the same as Queijo de Évora?

No, they're distinct cheeses. Cabrales Cheese is made from cow milk; Queijo de Évora uses sheep.

Is Cabrales Cheese similar to Queijo de Évora?

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

Can I substitute Cabrales Cheese for Queijo de Évora?

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

Does Cabrales Cheese taste like Queijo de Évora?

They have distinct flavor profiles. The taste row in the table above is the best direct comparison.

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 Évora made of?

Queijo de Évora is made from sheep milk (raw), using cardoon (cynara cardunculus) rennet.

Which should I choose, Cabrales Cheese or Queijo de Évora?

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