Cabrales Cheese vs Queijo Serpa

Q: Is Cabrales Cheese the same as Queijo Serpa?

No. Cabrales Cheese and Queijo Serpa are distinct cheeses from Spain and Portugal respectively. See the side-by-side table for the specific differences in milk type, texture, and aging.

Q: Can I substitute Cabrales Cheese for Queijo Serpa?

In most recipes you can swap Cabrales Cheese for Queijo Serpa, though the result will shift in richness and milk character.

Q: Which should I choose, Cabrales Cheese or Queijo Serpa?

It depends on the dish. The texture and flavor rows in the table above are the best guide. Pick the one whose profile fits your recipe or board.

Cabrales Cheese is a unctuous, compact, no eyes cow-milk cheese from Spain, while Queijo Serpa is buttery, semi-soft consistency and made from sheep milk, originating in Portugal.

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 Queijo Serpa?

Queijo Serpa is a cured, semi-soft cheese from Serpa in the Alentejo region of Portugal, made with raw sheep milk set with cardoon extract. It holds PDO status and is listed on the Ark of Taste.

What's the Difference Between Cabrales Cheese and Queijo Serpa?

Origin: Cabrales Cheese (Spain), Queijo Serpa (Portugal)
Milk type: Cabrales Cheese (cow's milk), Queijo Serpa (Sheep)
Milk treatment: Cabrales Cheese (unpasteurized), Queijo Serpa (raw)
Texture: Cabrales Cheese (unctuous, compact, no eyes), Queijo Serpa (Buttery, semi-soft consistency)
Aging: Cabrales Cheese (2 to 3 months), Queijo Serpa (30 to 45 days extra ripening)
Taste: Cabrales Cheese (Intense, piquant), Queijo Serpa (Almost fermented, sweet and bitter)

Side-by-Side Comparison

	Cabrales Cheese	Queijo Serpa
Country of Origin	Spain	Portugal
Specific Origin	Asturias	Subdistricts Of Mértola, Beja, Castro Verde, Almodovar, Cuba, Ourique, Moura, Serpa, Vidigueira, Aljustrel, Ferreira Do Alentejo, Alvito, And Specific Parishes In Odemira, Santiago Do Cacém, Grândola, And Alcácer Do Sal.
Milk Type	Cow's milk	Sheep
Milk Treatment	Unpasteurized	Raw
Texture	Unctuous, compact, no eyes	Buttery, semi-soft consistency
Rind	Natural	—
Aging	2 to 3 months	30 to 45 days extra ripening
Taste	Intense, piquant	Almost fermented, sweet and bitter

Taste Comparison: Does Cabrales Cheese Taste Like Queijo Serpa?

Cabrales Cheese reads as intense, piquant, while Queijo Serpa brings almost fermented, sweet and bitter character. More specifically, Cabrales Cheese shows hints of hazelnuts, dark cocoa, sharp, metallic finish; intensely acid curd, while Queijo Serpa leans toward strongly proteolytic, buttery, yellowish paste. Aging plays into this as well. Cabrales Cheese at 2 to 3 months develops a different profile than Queijo Serpa at 30 to 45 days extra ripening.

Can You Substitute Cabrales Cheese for Queijo Serpa?

Cabrales Cheese can stand in for Queijo Serpa 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 buttery, semi-soft consistency. Flavor-wise, Cabrales Cheese reads as intense, piquant while Queijo Serpa brings almost fermented, sweet and bitter notes.

Which Is Better, Cabrales Cheese or Queijo Serpa?

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 buttery, semi-soft consistency profile, Queijo Serpa is the better fit. Flavor-wise, Cabrales Cheese suits recipes that want intense, piquant notes, while Queijo Serpa fits dishes calling for almost fermented, sweet and bitter.

Which is your favorite?

One click, anonymous. See what others chose.

Frequently Asked Questions

Is Cabrales Cheese the same as Queijo Serpa?

No, they're distinct cheeses. Cabrales Cheese originates in Spain, while Queijo Serpa comes from Portugal. Cabrales Cheese is made from cow milk; Queijo Serpa uses sheep. Aging also differs: Cabrales Cheese is typically aged 2 to 3 months, Queijo Serpa 30 to 45 days extra ripening.

Is Cabrales Cheese similar to Queijo Serpa?

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

Can I substitute Cabrales Cheese for Queijo Serpa?

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

Does Cabrales Cheese taste like Queijo Serpa?

Cabrales Cheese reads as intense, piquant, while Queijo Serpa is almost fermented, sweet and bitter.

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 Queijo Serpa made of?

Queijo Serpa is made from sheep milk (raw), using cardoon (cynara cardunculus l.) rennet. It's typically aged 30 to 45 days extra ripening. It originates in Portugal.

Which should I choose, Cabrales Cheese or Queijo Serpa?

It depends on the dish. The texture difference is the biggest practical tell. Cabrales Cheese is unctuous, compact, no eyes, while Queijo Serpa is buttery, semi-soft consistency.