Cabrales Cheese vs Roquefort Cheese

Cabrales Cheese is a semi-soft, blue-veined cow-milk cheese from Spain, while Roquefort Cheese is semi-soft, creamy, blue-veined and made from sheep milk, originating in France.

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 Roquefort Cheese?

Roquefort is a blue cheese made from raw Lacaune sheep's milk in southern France. Only cheese ripened in the natural Combalou caves of Roquefort-sur-Soulzon may carry the name. It is tangy and creamy, with no rind and a sharp bite from the blue veins.

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

• Origin: Cabrales Cheese (Spain), Roquefort Cheese (France)
• Milk type: Cabrales Cheese (Cow's milk), Roquefort Cheese (Sheep's milk)
• Texture: Cabrales Cheese (Semi-soft, blue-veined), Roquefort Cheese (Semi-soft, creamy, blue-veined)
• Rind: Cabrales Cheese (Natural), Roquefort Cheese (none)
• Aging: Cabrales Cheese (2 to 3 months), Roquefort Cheese (Minimum of 90 days, average of 5 months)
• Taste: Cabrales Cheese (Intense, piquant), Roquefort Cheese (Mild to strong)

Side-by-Side Comparison

Taste Comparison: Does Cabrales Cheese Taste Like Roquefort Cheese?

Cabrales Cheese reads as intense, piquant, while Roquefort Cheese brings mild to strong character. On the nose, Cabrales Cheese offers strong, contrasted with Roquefort Cheese's sweet. More specifically, Cabrales Cheese shows hints of hazelnuts, dark cocoa, sharp, metallic finish; intensely acid curd, while Roquefort Cheese leans toward buttercream smooth to salty and sharp. Aging plays into this as well. Cabrales Cheese at 2 to 3 months develops a different profile than Roquefort Cheese at minimum of 90 days, average of 5 months.

Can You Substitute Cabrales Cheese for Roquefort Cheese?

Cabrales Cheese can stand in for Roquefort Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect semi-soft, blue-veined bite and body where the recipe calls for semi-soft, creamy, blue-veined. Flavor-wise, Cabrales Cheese reads as intense, piquant while Roquefort Cheese brings mild to strong notes.

Which Is Better, Cabrales Cheese or Roquefort Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a semi-soft, blue-veined cheese, go with Cabrales Cheese. For a semi-soft, creamy, blue-veined profile, Roquefort Cheese is the better fit. Flavor-wise, Cabrales Cheese suits recipes that want intense, piquant notes, while Roquefort Cheese fits dishes calling for mild to strong.

Frequently Asked Questions

Is Cabrales Cheese the same as Roquefort Cheese?

No, they're distinct cheeses. Cabrales Cheese originates in Spain, while Roquefort Cheese comes from France. Cabrales Cheese is made from cow milk; Roquefort Cheese uses sheep. Aging also differs: Cabrales Cheese is typically aged 2 to 3 months, Roquefort Cheese minimum of 90 days, average of 5 months.

Is Cabrales Cheese similar to Roquefort Cheese?

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

Can I substitute Cabrales Cheese for Roquefort Cheese?

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

Does Cabrales Cheese taste like Roquefort Cheese?

Cabrales Cheese reads as intense, piquant, while Roquefort Cheese is mild to strong. Aromas also diverge. Cabrales Cheese leans strong, and Roquefort Cheese is closer to sweet.

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 Roquefort Cheese made of?

Roquefort Cheese is made from sheep milk (unpasteurized), using animal rennet. It's typically aged minimum of 90 days, average of 5 months. It originates in France.

Which should I choose, Cabrales Cheese or Roquefort Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Cabrales Cheese is semi-soft, blue-veined, while Roquefort Cheese is semi-soft, creamy, blue-veined.