Cabrales Cheese vs Tronchon Cheese
Cabrales Cheese is a unctuous, compact, no eyes cow-milk cheese from Spain, while Tronchon Cheese is semi-firm and made from goat or sheep milk, originating in Spain.
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 Tronchon Cheese?
Tronchon is a Spanish cheese from sheep's milk, goat's milk or a mix of the two, typical of Teruel and Castellón and southern Tarragona. It is known for its trunk-like shape with crater-shaped hollows in the side and its intense, buttery flavor.
What's the Difference Between Cabrales Cheese and Tronchon Cheese?
- Milk type: Cabrales Cheese (cow's milk), Tronchon Cheese (sheep's, goat's, or a blend of the two)
- Milk treatment: Cabrales Cheese (unpasteurized), Tronchon Cheese (pasteurized)
- Texture: Cabrales Cheese (unctuous, compact, no eyes), Tronchon Cheese (semi-firm)
- Rind: Cabrales Cheese (Natural), Tronchon Cheese (natural)
- Aging: Cabrales Cheese (2 to 3 months), Tronchon Cheese (at least 90 days for hard versions, less for soft)
- Taste: Cabrales Cheese (Intense, piquant), Tronchon Cheese (intense, oily and buttery)
Side-by-Side Comparison
| Cabrales Cheese | Tronchon Cheese | |
|---|---|---|
| Country of Origin | Spain | Spain |
| Specific Origin | Asturias | Teruel And Castellón Provinces And Southern Tarragona, Spain |
| Milk Type | Cow's milk | Sheep's, goat's, or a blend of the two |
| Milk Treatment | Unpasteurized | Pasteurized |
| Texture | Unctuous, compact, no eyes | Semi-firm |
| Rind | Natural | Natural |
| Aging | 2 to 3 months | At least 90 days for hard versions, less for soft |
| Taste | Intense, piquant | Intense, oily and buttery |
Taste Comparison: Does Cabrales Cheese Taste Like Tronchon Cheese?
Cabrales Cheese reads as intense, piquant, while Tronchon Cheese brings intense, oily and buttery character. On the nose, Cabrales Cheese offers strong, contrasted with Tronchon Cheese's pleasant. More specifically, Cabrales Cheese shows hints of hazelnuts, dark cocoa, sharp, metallic finish; intensely acid curd, while Tronchon Cheese leans toward clear goat or sheep milk note, aromatic herbs, slightly sharp, wild plants. Aging plays into this as well. Cabrales Cheese at 2 to 3 months develops a different profile than Tronchon Cheese at at least 90 days for hard versions, less for soft.
Can You Substitute Cabrales Cheese for Tronchon Cheese?
Cabrales Cheese can stand in for Tronchon 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 Tronchon Cheese brings intense, oily and buttery notes.
Which Is Better, Cabrales Cheese or Tronchon 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, Tronchon Cheese is the better fit. Flavor-wise, Cabrales Cheese suits recipes that want intense, piquant notes, while Tronchon Cheese fits dishes calling for intense, oily and buttery.
Which is your favorite?
One click, anonymous. See what others chose.
Frequently Asked Questions
Is Cabrales Cheese the same as Tronchon Cheese?
No, they're distinct cheeses. Cabrales Cheese is made from cow milk; Tronchon Cheese uses goat or sheep. Aging also differs: Cabrales Cheese is typically aged 2 to 3 months, Tronchon Cheese at least 90 days for hard versions, less for soft.
Is Cabrales Cheese similar to Tronchon Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Cabrales Cheese for Tronchon Cheese?
You can, but expect a shift in richness and milk character.
Does Cabrales Cheese taste like Tronchon Cheese?
Cabrales Cheese reads as intense, piquant, while Tronchon Cheese is intense, oily and buttery. Aromas also diverge. Cabrales Cheese leans strong, and Tronchon Cheese is closer to pleasant.
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 Tronchon Cheese made of?
Tronchon Cheese is made from goat or sheep milk (pasteurized). It's typically aged at least 90 days for hard versions, less for soft. It originates in Spain.
Which should I choose, Cabrales Cheese or Tronchon Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Cabrales Cheese is unctuous, compact, no eyes, while Tronchon Cheese is semi-firm.