Cabrales Cheese vs Queso de Acehúche

Cabrales Cheese is a unctuous, compact, no eyes cow-milk cheese from Spain, while Queso de Acehúche is semi-hard, elastic, slightly moist 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 de Acehúche?

Queso de Acehúche is a pressed uncooked cheese from the province of Cáceres in Extremadura, Spain, made with whole raw goat's milk. It has held a European PDO since 2022 and is known for its soft elastic paste and yellow to ochre rind, sometimes rubbed with olive oil or paprika.

What's the Difference Between Cabrales Cheese and Queso de Acehúche?

• Milk type: Cabrales Cheese (cow's milk), Queso de Acehúche (Goat)
• Milk treatment: Cabrales Cheese (unpasteurized), Queso de Acehúche (Raw)
• Texture: Cabrales Cheese (unctuous, compact, no eyes), Queso de Acehúche (Semi-hard, elastic, slightly moist)
• Rind: Cabrales Cheese (Natural), Queso de Acehúche (Waxy, yellow to dark ochre, may develop a smear; can be coated in paprika or oil)
• Aging: Cabrales Cheese (2 to 3 months), Queso de Acehúche (Minimum 40 days)
• Taste: Cabrales Cheese (Intense, piquant), Queso de Acehúche (Low saltiness, moderate acidity, low bitterness, low pungency, more pronounced in aged cheeses)

Side-by-Side Comparison

Taste Comparison: Does Cabrales Cheese Taste Like Queso de Acehúche?

Cabrales Cheese reads as intense, piquant, while Queso de Acehúche brings low saltiness, moderate acidity, low bitterness, low pungency, more pronounced in aged cheeses character. On the nose, Cabrales Cheese offers strong, contrasted with Queso de Acehúche's medium to high intensity, lactic (goat’s milk) with putrid notes. More specifically, Cabrales Cheese shows hints of hazelnuts, dark cocoa, sharp, metallic finish; intensely acid curd, while Queso de Acehúche leans toward medium to high persistence. Aging plays into this as well. Cabrales Cheese at 2 to 3 months develops a different profile than Queso de Acehúche at minimum 40 days.

Can You Substitute Cabrales Cheese for Queso de Acehúche?

Cabrales Cheese can stand in for Queso de Acehúche 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, elastic, slightly moist. Flavor-wise, Cabrales Cheese reads as intense, piquant while Queso de Acehúche brings low saltiness, moderate acidity, low bitterness, low pungency, more pronounced in aged cheeses notes.

Which Is Better, Cabrales Cheese or Queso de Acehúche?

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, elastic, slightly moist profile, Queso de Acehúche is the better fit. Flavor-wise, Cabrales Cheese suits recipes that want intense, piquant notes, while Queso de Acehúche fits dishes calling for low saltiness, moderate acidity, low bitterness, low pungency, more pronounced in aged cheeses.

Frequently Asked Questions

Is Cabrales Cheese the same as Queso de Acehúche?

No, they're distinct cheeses. Cabrales Cheese is made from cow milk; Queso de Acehúche uses goat. Aging also differs: Cabrales Cheese is typically aged 2 to 3 months, Queso de Acehúche minimum 40 days.

Is Cabrales Cheese similar to Queso de Acehúche?

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

Can I substitute Cabrales Cheese for Queso de Acehúche?

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

Does Cabrales Cheese taste like Queso de Acehúche?

Cabrales Cheese reads as intense, piquant, while Queso de Acehúche is low saltiness, moderate acidity, low bitterness, low pungency, more pronounced in aged cheeses. Aromas also diverge. Cabrales Cheese leans strong, and Queso de Acehúche is closer to medium to high intensity, lactic (goat’s milk) with putrid notes.

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 de Acehúche made of?

Queso de Acehúche is made from goat milk (raw). It's typically aged minimum 40 days.

Which should I choose, Cabrales Cheese or Queso de Acehúche?

It depends on the dish. The texture difference is the biggest practical tell. Cabrales Cheese is unctuous, compact, no eyes, while Queso de Acehúche is semi-hard, elastic, slightly moist.