Cabrales Cheese vs Redykołka Cheese

Cabrales Cheese is a unctuous, compact, no eyes cow-milk cheese from Spain, while Redykołka Cheese is elastic and slightly hard and made from cow or 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 Redykołka Cheese?

Redykołka is a smoked cheese from the Podhale region of Poland, made from the leftover Bundz used for Oscypek. It is known for decorative shapes such as animals, hearts and wreaths, and for a strong smoked aroma with a spicy, slightly salty taste.

What's the Difference Between Cabrales Cheese and Redykołka Cheese?

• Milk type: Cabrales Cheese (cow's milk), Redykołka Cheese (Sheep's milk, up to 40% cow's milk)
• Milk treatment: Cabrales Cheese (unpasteurized), Redykołka Cheese (Unpasteurised)
• Texture: Cabrales Cheese (unctuous, compact, no eyes), Redykołka Cheese (Elastic and slightly hard)
• Rind: Cabrales Cheese (Natural), Redykołka Cheese (Glistening straw color, smooth and elastic, may be slightly rough)
• Aging: Cabrales Cheese (2 to 3 months), Redykołka Cheese (3-7 days of smoking)
• Taste: Cabrales Cheese (Intense, piquant), Redykołka Cheese (Slightly salty)

Side-by-Side Comparison

Taste Comparison: Does Cabrales Cheese Taste Like Redykołka Cheese?

Cabrales Cheese reads as intense, piquant, while Redykołka Cheese brings slightly salty character. On the nose, Cabrales Cheese offers strong, contrasted with Redykołka Cheese's smoked. More specifically, Cabrales Cheese shows hints of hazelnuts, dark cocoa, sharp, metallic finish; intensely acid curd, while Redykołka Cheese leans toward pronounced smoked aroma. Aging plays into this as well. Cabrales Cheese at 2 to 3 months develops a different profile than Redykołka Cheese at 3-7 days of smoking.

Can You Substitute Cabrales Cheese for Redykołka Cheese?

Cabrales Cheese can stand in for Redykołka Cheese 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 elastic and slightly hard. Flavor-wise, Cabrales Cheese reads as intense, piquant while Redykołka Cheese brings slightly salty notes.

Which Is Better, Cabrales Cheese or Redykołka Cheese?

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 elastic and slightly hard profile, Redykołka Cheese is the better fit. Flavor-wise, Cabrales Cheese suits recipes that want intense, piquant notes, while Redykołka Cheese fits dishes calling for slightly salty.

Frequently Asked Questions

Is Cabrales Cheese the same as Redykołka Cheese?

No, they're distinct cheeses. Cabrales Cheese is made from cow milk; Redykołka Cheese uses cow or sheep. Aging also differs: Cabrales Cheese is typically aged 2 to 3 months, Redykołka Cheese 3-7 days of smoking.

Is Cabrales Cheese similar to Redykołka Cheese?

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

Can I substitute Cabrales Cheese for Redykołka Cheese?

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

Does Cabrales Cheese taste like Redykołka Cheese?

Cabrales Cheese reads as intense, piquant, while Redykołka Cheese is slightly salty. Aromas also diverge. Cabrales Cheese leans strong, and Redykołka Cheese is closer to smoked.

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 Redykołka Cheese made of?

Redykołka Cheese is made from cow or sheep milk (unpasteurised). It's typically aged 3-7 days of smoking.

Which should I choose, Cabrales Cheese or Redykołka Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Cabrales Cheese is unctuous, compact, no eyes, while Redykołka Cheese is elastic and slightly hard.