Cabrales Cheese vs Queso del Montsec

Cabrales Cheese is a unctuous, compact, no eyes cow-milk cheese from Spain, while Queso del Montsec is soft, artisan and made from goat milk, originating in Spain.

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 del Montsec?

Queso del Montsec is a soft, artisan cheese made from unpasteurized goat's milk in Catalonia, Spain. Known for its natural rind, this cheese offers a spicy, herbaceous flavor profile. Its aroma is earthy and grassy, reflecting the rich landscape where the goats graze. The texture is soft, making it an excellent choice for spreading on bread or pairing with fruits and nuts. As it matures, the flavors become more pronounced, providing a satisfying experience for cheese enthusiasts. This cheese is a product of traditional cheese-making techniques, capturing the essence of its regional origins.

What's the Difference Between Cabrales Cheese and Queso del Montsec?

• Milk type: Cabrales Cheese (cow's milk), Queso del Montsec (goat's milk)
• Texture: Cabrales Cheese (unctuous, compact, no eyes), Queso del Montsec (soft, artisan)
• Rind: Cabrales Cheese (Natural), Queso del Montsec (natural)
• Taste: Cabrales Cheese (Intense, piquant), Queso del Montsec (herbaceous, spicy)

Side-by-Side Comparison

Taste Comparison: Does Cabrales Cheese Taste Like Queso del Montsec?

Cabrales Cheese reads as intense, piquant, while Queso del Montsec brings herbaceous, spicy character. On the nose, Cabrales Cheese offers strong, contrasted with Queso del Montsec's earthy, grassy.

Can You Substitute Cabrales Cheese for Queso del Montsec?

Cabrales Cheese can stand in for Queso del Montsec 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, artisan. Flavor-wise, Cabrales Cheese reads as intense, piquant while Queso del Montsec brings herbaceous, spicy notes.

Which Is Better, Cabrales Cheese or Queso del Montsec?

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, artisan profile, Queso del Montsec is the better fit. Flavor-wise, Cabrales Cheese suits recipes that want intense, piquant notes, while Queso del Montsec fits dishes calling for herbaceous, spicy.

Frequently Asked Questions

Is Cabrales Cheese the same as Queso del Montsec?

No, they're distinct cheeses. Cabrales Cheese is made from cow milk; Queso del Montsec uses goat.

Is Cabrales Cheese similar to Queso del Montsec?

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

Can I substitute Cabrales Cheese for Queso del Montsec?

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

Does Cabrales Cheese taste like Queso del Montsec?

Cabrales Cheese reads as intense, piquant, while Queso del Montsec is herbaceous, spicy. Aromas also diverge. Cabrales Cheese leans strong, and Queso del Montsec is closer to earthy, grassy.

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 del Montsec made of?

Queso del Montsec is made from goat milk (unpasteurized). It originates in Spain.

Which should I choose, Cabrales Cheese or Queso del Montsec?

It depends on the dish. The texture difference is the biggest practical tell. Cabrales Cheese is unctuous, compact, no eyes, while Queso del Montsec is soft, artisan.