Cabrales Cheese vs Queso Camerano

Cabrales Cheese is a unctuous, compact, no eyes cow-milk cheese from Spain, while Queso Camerano is soft to semi-soft (fresh, soft); semi-hard to hard (semi-cured, cured) 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 Queso Camerano?

Queso Camerano is a goat's milk cheese from the Sierra de los Cameros in La Rioja, Spain, sold fresh, tierno, semi-cured or cured. It is known for the basketwork pattern left by the cilla, the wicker mold it is pressed in, and has held protected designation of origin status since 2009.

What's the Difference Between Cabrales Cheese and Queso Camerano?

• Milk type: Cabrales Cheese (cow's milk), Queso Camerano (Goat)
• Milk treatment: Cabrales Cheese (unpasteurized), Queso Camerano (Pasteurized (for fresh, soft, and semi-cured); raw or pasteurized (for cured))
• Texture: Cabrales Cheese (unctuous, compact, no eyes), Queso Camerano (Soft to semi-soft (fresh, soft); semi-hard to hard (semi-cured, cured))
• Rind: Cabrales Cheese (Natural), Queso Camerano (None (fresh, soft); defined with mold (semi-cured, cured))
• Aging: Cabrales Cheese (2 to 3 months), Queso Camerano (Fresh (0 days), Soft (15+ days), Semi-cured (30+ days), Cured (75+ days))
• Taste: Cabrales Cheese (Intense, piquant), Queso Camerano (Mild, slightly acidic (fresh); stronger, slightly salty, musty (aged))

Side-by-Side Comparison

Taste Comparison: Does Cabrales Cheese Taste Like Queso Camerano?

Cabrales Cheese reads as intense, piquant, while Queso Camerano brings mild, slightly acidic (fresh); stronger, slightly salty, musty (aged) character. On the nose, Cabrales Cheese offers strong, contrasted with Queso Camerano's lactic, grassy (fresh); musty, aged whey (semi-cured, cured). More specifically, Cabrales Cheese shows hints of hazelnuts, dark cocoa, sharp, metallic finish; intensely acid curd, while Queso Camerano leans toward whey-like in fresh and soft; musty in aged versions. Aging plays into this as well. Cabrales Cheese at 2 to 3 months develops a different profile than Queso Camerano at fresh (0 days), soft (15+ days), semi-cured (30+ days), cured (75+ days).

Can You Substitute Cabrales Cheese for Queso Camerano?

Cabrales Cheese can stand in for Queso Camerano 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 soft to semi-soft (fresh, soft); semi-hard to hard (semi-cured, cured). Flavor-wise, Cabrales Cheese reads as intense, piquant while Queso Camerano brings mild, slightly acidic (fresh); stronger, slightly salty, musty (aged) notes.

Which Is Better, Cabrales Cheese or Queso Camerano?

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 soft to semi-soft (fresh, soft); semi-hard to hard (semi-cured, cured) profile, Queso Camerano is the better fit. Flavor-wise, Cabrales Cheese suits recipes that want intense, piquant notes, while Queso Camerano fits dishes calling for mild, slightly acidic (fresh); stronger, slightly salty, musty (aged).

Frequently Asked Questions

Is Cabrales Cheese the same as Queso Camerano?

No, they're distinct cheeses. Cabrales Cheese is made from cow milk; Queso Camerano uses goat. Aging also differs: Cabrales Cheese is typically aged 2 to 3 months, Queso Camerano fresh (0 days), soft (15+ days), semi-cured (30+ days), cured (75+ days).

Is Cabrales Cheese similar to Queso Camerano?

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

Can I substitute Cabrales Cheese for Queso Camerano?

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

Does Cabrales Cheese taste like Queso Camerano?

Cabrales Cheese reads as intense, piquant, while Queso Camerano is mild, slightly acidic (fresh); stronger, slightly salty, musty (aged). Aromas also diverge. Cabrales Cheese leans strong, and Queso Camerano is closer to lactic, grassy (fresh); musty, aged whey (semi-cured, cured).

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 Queso Camerano made of?

Queso Camerano is made from goat milk (pasteurized (for fresh, soft, and semi-cured); raw or pasteurized (for cured)), using kid, lamb or industrial rennet. It's typically aged fresh (0 days), soft (15+ days), semi-cured (30+ days), cured (75+ days).

Which should I choose, Cabrales Cheese or Queso Camerano?

It depends on the dish. The texture difference is the biggest practical tell. Cabrales Cheese is unctuous, compact, no eyes, while Queso Camerano is soft to semi-soft (fresh, soft); semi-hard to hard (semi-cured, cured).