Cabrales Cheese vs Sulguni Cheese

Cabrales Cheese is a unctuous, compact, no eyes cow-milk cheese from Spain, while Sulguni Cheese is semi-firm and made from cow and buffalo milk, originating in Georgia.

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 Sulguni Cheese?

Sulguni is a brined cheese from the Samegrelo region of Georgia, made from cow or buffalo milk. Sour and moderately salty, with a dimpled, elastic body, it is nicknamed pickled cheese and usually served in wedges or deep-fried.

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

• Origin: Cabrales Cheese (Spain), Sulguni Cheese (Georgia)
• Milk type: Cabrales Cheese (cow's milk), Sulguni Cheese (buffalo's and cow's milk)
• Texture: Cabrales Cheese (unctuous, compact, no eyes), Sulguni Cheese (semi-firm)
• Aging: Cabrales Cheese (2 to 3 months), Sulguni Cheese (1 to 2 days)
• Taste: Cabrales Cheese (Intense, piquant), Sulguni Cheese (salty, smokey , sour)

Side-by-Side Comparison

Taste Comparison: Does Cabrales Cheese Taste Like Sulguni Cheese?

Cabrales Cheese reads as intense, piquant, while Sulguni Cheese brings salty, smokey , sour character. More specifically, Cabrales Cheese shows hints of hazelnuts, dark cocoa, sharp, metallic finish; intensely acid curd, while Sulguni Cheese leans toward sour, moderately salty. Aging plays into this as well. Cabrales Cheese at 2 to 3 months develops a different profile than Sulguni Cheese at 1 to 2 days.

Can You Substitute Cabrales Cheese for Sulguni Cheese?

Cabrales Cheese can stand in for Sulguni 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 semi-firm. Flavor-wise, Cabrales Cheese reads as intense, piquant while Sulguni Cheese brings salty, smokey , sour notes.

Which Is Better, Cabrales Cheese or Sulguni 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 semi-firm profile, Sulguni Cheese is the better fit. Flavor-wise, Cabrales Cheese suits recipes that want intense, piquant notes, while Sulguni Cheese fits dishes calling for salty, smokey , sour.

Frequently Asked Questions

Is Cabrales Cheese the same as Sulguni Cheese?

No, they're distinct cheeses. Cabrales Cheese originates in Spain, while Sulguni Cheese comes from Georgia. Cabrales Cheese is made from cow milk; Sulguni Cheese uses cow and buffalo. Aging also differs: Cabrales Cheese is typically aged 2 to 3 months, Sulguni Cheese 1 to 2 days.

Is Cabrales Cheese similar to Sulguni Cheese?

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

Can I substitute Cabrales Cheese for Sulguni Cheese?

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

Does Cabrales Cheese taste like Sulguni Cheese?

Cabrales Cheese reads as intense, piquant, while Sulguni Cheese is salty, smokey , sour.

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 Sulguni Cheese made of?

Sulguni Cheese is made from cow and buffalo milk. It's typically aged 1 to 2 days. It originates in Georgia.

Which should I choose, Cabrales Cheese or Sulguni Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Cabrales Cheese is unctuous, compact, no eyes, while Sulguni Cheese is semi-firm.