Cabrales Cheese vs Swaledale Cheese

Cabrales Cheese is a unctuous, compact, no eyes cow-milk cheese from Spain, while Swaledale Cheese is moist, medium firm and made from cow, goat, or sheep milk, originating in England.

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 Swaledale Cheese?

Swaledale is a full fat hard cheese from Richmond in Swaledale, North Yorkshire, made with unpasteurised cow, sheep or goat milk. It is known for its moist medium firm texture and a rind of grey-blue mould or natural wax.

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

• Origin: Cabrales Cheese (Spain), Swaledale Cheese (England)
• Milk type: Cabrales Cheese (cow's milk), Swaledale Cheese (cow, sheep, goat)
• Milk treatment: Cabrales Cheese (unpasteurized), Swaledale Cheese (raw)
• Texture: Cabrales Cheese (unctuous, compact, no eyes), Swaledale Cheese (moist, medium firm)
• Rind: Cabrales Cheese (Natural), Swaledale Cheese (grey-blue mould or natural wax)
• Aging: Cabrales Cheese (2 to 3 months), Swaledale Cheese (3 to 4 weeks)

Side-by-Side Comparison

Taste Comparison: Does Cabrales Cheese Taste Like Swaledale Cheese?

Their flavor profiles are distinct. More specifically, Cabrales Cheese shows hints of hazelnuts, dark cocoa, sharp, metallic finish; intensely acid curd, while Swaledale Cheese leans toward fresh and bracken-like, with a sweet caramel undertone from ewes' milk. Aging plays into this as well. Cabrales Cheese at 2 to 3 months develops a different profile than Swaledale Cheese at 3 to 4 weeks.

Can You Substitute Cabrales Cheese for Swaledale Cheese?

Cabrales Cheese can stand in for Swaledale 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 moist, medium firm.

Which Is Better, Cabrales Cheese or Swaledale 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 moist, medium firm profile, Swaledale Cheese is the better fit.

Frequently Asked Questions

Is Cabrales Cheese the same as Swaledale Cheese?

No, they're distinct cheeses. Cabrales Cheese originates in Spain, while Swaledale Cheese comes from England. Cabrales Cheese is made from cow milk; Swaledale Cheese uses cow, goat, or sheep. Aging also differs: Cabrales Cheese is typically aged 2 to 3 months, Swaledale Cheese 3 to 4 weeks.

Is Cabrales Cheese similar to Swaledale Cheese?

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

Can I substitute Cabrales Cheese for Swaledale Cheese?

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

Does Cabrales Cheese taste like Swaledale Cheese?

They have distinct flavor profiles. The taste row in the table above is the best direct comparison.

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 Swaledale Cheese made of?

Swaledale Cheese is made from cow, goat, or sheep milk (raw), using rennet added after culturing rennet. It's typically aged 3 to 4 weeks. It originates in England.

Which should I choose, Cabrales Cheese or Swaledale Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Cabrales Cheese is unctuous, compact, no eyes, while Swaledale Cheese is moist, medium firm.