Cabrales Cheese vs Queijo Serra da Estrela

Cabrales Cheese is a unctuous, compact, no eyes cow-milk cheese from Spain, while Queijo Serra da Estrela is closed, slightly buttery, creamy and smooth (standard); closed or with some eyes, slightly dry crumbly body (velho) 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 Serra da Estrela?

Serra da Estrela is a sheep's milk cheese from the mountains of central Portugal, protected as a PDO in the European Union and the UK. It is coagulated with thistle instead of rennet, and its paste runs from nearly semi-liquid when young to solid but sliceable with age.

What's the Difference Between Cabrales Cheese and Queijo Serra da Estrela?

• Origin: Cabrales Cheese (Spain), Queijo Serra da Estrela (Portugal)
• Milk type: Cabrales Cheese (cow's milk), Queijo Serra da Estrela (Sheep)
• Milk treatment: Cabrales Cheese (unpasteurized), Queijo Serra da Estrela (Raw)
• Texture: Cabrales Cheese (unctuous, compact, no eyes), Queijo Serra da Estrela (Closed, slightly buttery, creamy and smooth (standard); closed or with some eyes, slightly dry crumbly body (Velho))
• Rind: Cabrales Cheese (Natural), Queijo Serra da Estrela (Smooth and semi-soft (standard), smooth to slightly wrinkled and hard to extra hard (Velho))
• Aging: Cabrales Cheese (2 to 3 months), Queijo Serra da Estrela (Minimum 30 days; 120 days for "Velho")
• Taste: Cabrales Cheese (Intense, piquant), Queijo Serra da Estrela (Smooth, clean, and slightly acidic (standard); pleasant, lingering, clean, strong to slightly strong and slightly spicy/salty (Velho))

Side-by-Side Comparison

Taste Comparison: Does Cabrales Cheese Taste Like Queijo Serra da Estrela?

Cabrales Cheese reads as intense, piquant, while Queijo Serra da Estrela brings smooth, clean, and slightly acidic (standard); pleasant, lingering, clean, strong to slightly strong and slightly spicy/salty (velho) character. On the nose, Cabrales Cheese offers strong, contrasted with Queijo Serra da Estrela's pungent. More specifically, Cabrales Cheese shows hints of hazelnuts, dark cocoa, sharp, metallic finish; intensely acid curd, while Queijo Serra da Estrela leans toward slightly acidic, strong to slightly strong, slightly spicy/salty. Aging plays into this as well. Cabrales Cheese at 2 to 3 months develops a different profile than Queijo Serra da Estrela at minimum 30 days; 120 days for "velho".

Can You Substitute Cabrales Cheese for Queijo Serra da Estrela?

Cabrales Cheese can stand in for Queijo Serra da Estrela 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 closed, slightly buttery, creamy and smooth (standard); closed or with some eyes, slightly dry crumbly body (velho). Flavor-wise, Cabrales Cheese reads as intense, piquant while Queijo Serra da Estrela brings smooth, clean, and slightly acidic (standard); pleasant, lingering, clean, strong to slightly strong and slightly spicy/salty (velho) notes.

Which Is Better, Cabrales Cheese or Queijo Serra da Estrela?

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 closed, slightly buttery, creamy and smooth (standard); closed or with some eyes, slightly dry crumbly body (velho) profile, Queijo Serra da Estrela is the better fit. Flavor-wise, Cabrales Cheese suits recipes that want intense, piquant notes, while Queijo Serra da Estrela fits dishes calling for smooth, clean, and slightly acidic (standard); pleasant, lingering, clean, strong to slightly strong and slightly spicy/salty (velho).

Frequently Asked Questions

Is Cabrales Cheese the same as Queijo Serra da Estrela?

No, they're distinct cheeses. Cabrales Cheese originates in Spain, while Queijo Serra da Estrela comes from Portugal. Cabrales Cheese is made from cow milk; Queijo Serra da Estrela uses sheep. Aging also differs: Cabrales Cheese is typically aged 2 to 3 months, Queijo Serra da Estrela minimum 30 days; 120 days for "velho".

Is Cabrales Cheese similar to Queijo Serra da Estrela?

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

Can I substitute Cabrales Cheese for Queijo Serra da Estrela?

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

Does Cabrales Cheese taste like Queijo Serra da Estrela?

Cabrales Cheese reads as intense, piquant, while Queijo Serra da Estrela is smooth, clean, and slightly acidic (standard); pleasant, lingering, clean, strong to slightly strong and slightly spicy/salty (velho). Aromas also diverge. Cabrales Cheese leans strong, and Queijo Serra da Estrela is closer to pungent.

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 Serra da Estrela made of?

Queijo Serra da Estrela is made from sheep milk (raw), using cardoon flower (cynara cardunculus, l) rennet. It's typically aged minimum 30 days; 120 days for "velho". It originates in Portugal.

Which should I choose, Cabrales Cheese or Queijo Serra da Estrela?

It depends on the dish. The texture difference is the biggest practical tell. Cabrales Cheese is unctuous, compact, no eyes, while Queijo Serra da Estrela is closed, slightly buttery, creamy and smooth (standard); closed or with some eyes, slightly dry crumbly body (velho).