Cabrales Cheese vs Taleggio Cheese

Q: Is Cabrales Cheese the same as Taleggio Cheese?

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

Q: Can I substitute Cabrales Cheese for Taleggio Cheese?

In most recipes you can swap Cabrales Cheese for Taleggio Cheese, though the result will shift in bite and mouthfeel.

Q: Which should I choose, Cabrales Cheese or Taleggio Cheese?

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

Taleggio Cheese

Cabrales Cheese is a crumbly, open paste cow-milk cheese from Spain, while Taleggio Cheese is soft, slightly melting under the rind, firmer towards the center and made from cow milk, originating in Italy.

What Is Cabrales Cheese?

Cabrales is a strong, pungent blue cheese from the Asturias region in northern Spain. It is traditionally made from a mixture of raw cow's, goat’s, and sheep's milk that is aged in natural limestone caves, facilitating the development of its intense flavor and blue veining. Cabrales is known for its deep, spicy earthiness and can be quite sharp, making it a favorite among blue cheese aficionados.

What Is Taleggio Cheese?

Taleggio is a semi-soft, washed-rind cheese from the Lombardy region of Italy. It has a strong aroma but a surprisingly mild, fruity, and slightly tangy flavor with a creamy texture that becomes more pronounced as the cheese ages. Taleggio is excellent for melting and is often used in risottos or on polenta.

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

Origin: Cabrales Cheese (Spain), Taleggio Cheese (Italy)
Milk treatment: Cabrales Cheese (unpasteurized), Taleggio Cheese (Heated to 90–95°F)
Texture: Cabrales Cheese (Crumbly, open paste), Taleggio Cheese (Soft, slightly melting under the rind, firmer towards the center)
Rind: Cabrales Cheese (Natural), Taleggio Cheese (Soft, thin, pinkish-red)
Aging: Cabrales Cheese (2 to 3 months), Taleggio Cheese (At least 35 (up to 50) days)
Taste: Cabrales Cheese (Intense, piquant), Taleggio Cheese (Sweet, delicate, slightly sour)

Side-by-Side Comparison

	Cabrales Cheese	Taleggio Cheese
Country of Origin	Spain	Italy
Specific Origin	Asturias	Val Taleggio, Po Valley
Milk Type	Cow's milk	Cow's milk
Milk Treatment	Unpasteurized	Heated to 90–95°F
Texture	Crumbly, open paste	Soft, slightly melting under the rind, firmer towards the center
Rind	Natural	Soft, thin, pinkish-red
Aging	2 to 3 months	At least 35 (up to 50) days
Taste	Intense, piquant	Sweet, delicate, slightly sour

Taste Comparison: Does Cabrales Cheese Taste Like Taleggio Cheese?

Cabrales Cheese reads as intense, piquant, while Taleggio Cheese brings sweet, delicate, slightly sour character. On the nose, Cabrales Cheese offers strong, contrasted with Taleggio Cheese's herbaceous, aromatic. More specifically, Cabrales Cheese shows hints of hazelnuts, dark cocoa, sharp, metallic finish; intensely acid curd, while Taleggio Cheese leans toward herbaceous, aromatic, intensifies and becomes more complex over time. Aging plays into this as well. Cabrales Cheese at 2 to 3 months develops a different profile than Taleggio Cheese at at least 35 (up to 50) days.

Can You Substitute Cabrales Cheese for Taleggio Cheese?

In most recipes, Cabrales Cheese and Taleggio Cheese can be swapped with reasonable results. Both are cow-milk cheeses, so the base character carries over. Expect crumbly, open paste bite and body where the recipe calls for soft, slightly melting under the rind, firmer towards the center. Flavor-wise, Cabrales Cheese reads as intense, piquant while Taleggio Cheese brings sweet, delicate, slightly sour notes.

Which Is Better, Cabrales Cheese or Taleggio Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a crumbly, open paste cheese, go with Cabrales Cheese. For a soft, slightly melting under the rind, firmer towards the center profile, Taleggio Cheese is the better fit. Flavor-wise, Cabrales Cheese suits recipes that want intense, piquant notes, while Taleggio Cheese fits dishes calling for sweet, delicate, slightly sour.

Which is your favorite?

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Frequently Asked Questions

Is Cabrales Cheese the same as Taleggio Cheese?

No, they're distinct cheeses. Cabrales Cheese originates in Spain, while Taleggio Cheese comes from Italy. Aging also differs: Cabrales Cheese is typically aged 2 to 3 months, Taleggio Cheese at least 35 (up to 50) days.

Is Cabrales Cheese similar to Taleggio Cheese?

Somewhat. They share a cow-milk base but diverge in texture and flavor.

Can I substitute Cabrales Cheese for Taleggio Cheese?

You can, but expect a shift in bite and mouthfeel.

Does Cabrales Cheese taste like Taleggio Cheese?

Cabrales Cheese reads as intense, piquant, while Taleggio Cheese is sweet, delicate, slightly sour. Aromas also diverge. Cabrales Cheese leans strong, and Taleggio Cheese is closer to herbaceous, aromatic.

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 Taleggio Cheese made of?

Taleggio Cheese is made from cow milk (heated to 90–95°f), using calf rennet. It's typically aged at least 35 (up to 50) days. It originates in Italy.

Which should I choose, Cabrales Cheese or Taleggio Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Cabrales Cheese is crumbly, open paste, while Taleggio Cheese is soft, slightly melting under the rind, firmer towards the center.