Cabrales Cheese vs Queso de Valdeón

Cabrales Cheese is a crumbly, open paste cow-milk cheese from Spain, while Queso de Valdeón is low elasticity, crumbly, melts in the mouth and made from cow, goat, and sheep milk, originating in Spain.

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 Queso de Valdeón?

Queso de Valdeón is a full-fat blue cheese from Posada de Valdeón in León, Spain. It is made from raw or pasteurized cow’s milk or a mixture of cow’s, sheep’s, and goat’s milk, using lactic acid and enzymatic coagulation. The cheese is cylindrical with slightly concave surfaces, weighing between 0.2 and 3 kg. It has a natural, thin, yellowish-gray rind, and a smooth interior with numerous irregular greenish-blue veins. The paste is ivory to cream-colored, with low elasticity and a crumbly, melting texture. Its flavor is intense, salty, and piquant, becoming more pronounced with aging, especially when sheep’s or goat’s milk is used. The cheese is ripened for at least two months if made from raw milk and one month if made from pasteurized milk, under the unique high-mountain climate of the Picos de Europa. Queso de Valdeón is also sold in creamed form, maintaining its strong, tangy, and moldy aroma.

What's the Difference Between Cabrales Cheese and Queso de Valdeón?

• Milk type: Cabrales Cheese (cow's milk), Queso de Valdeón (Cow’s, or a mix of cow’s, sheep’s, and goat’s milk)
• Milk treatment: Cabrales Cheese (unpasteurized), Queso de Valdeón (Raw or pasteurized)
• Texture: Cabrales Cheese (Crumbly, open paste), Queso de Valdeón (Low elasticity, crumbly, melts in the mouth)
• Rind: Cabrales Cheese (Natural), Queso de Valdeón (Natural, thin, yellowish-gray)
• Aging: Cabrales Cheese (2 to 3 months), Queso de Valdeón (Minimum 2 months (raw milk), 1 month (pasteurized milk))
• Taste: Cabrales Cheese (Intense, piquant), Queso de Valdeón (Intense, salty, piquant, lightly ardent)

Side-by-Side Comparison

Taste Comparison: Does Cabrales Cheese Taste Like Queso de Valdeón?

Cabrales Cheese reads as intense, piquant, while Queso de Valdeón brings intense, salty, piquant, lightly ardent character. On the nose, Cabrales Cheese offers strong, contrasted with Queso de Valdeón's lightly acidic or lactic in semi-ripe cheese; persistent moldy scent when aged. More specifically, Cabrales Cheese shows hints of hazelnuts, dark cocoa, sharp, metallic finish; intensely acid curd, while Queso de Valdeón leans toward fruity, spicy, persistent mold aroma. Aging plays into this as well. Cabrales Cheese at 2 to 3 months develops a different profile than Queso de Valdeón at minimum 2 months (raw milk), 1 month (pasteurized milk).

Can You Substitute Cabrales Cheese for Queso de Valdeón?

Cabrales Cheese can stand in for Queso de Valdeón in many dishes, but the switch will shift the overall character of the recipe. Expect crumbly, open paste bite and body where the recipe calls for low elasticity, crumbly, melts in the mouth. Flavor-wise, Cabrales Cheese reads as intense, piquant while Queso de Valdeón brings intense, salty, piquant, lightly ardent notes.

Which Is Better, Cabrales Cheese or Queso de Valdeón?

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 low elasticity, crumbly, melts in the mouth profile, Queso de Valdeón is the better fit. Flavor-wise, Cabrales Cheese suits recipes that want intense, piquant notes, while Queso de Valdeón fits dishes calling for intense, salty, piquant, lightly ardent.

Frequently Asked Questions

Is Cabrales Cheese the same as Queso de Valdeón?

No, they're distinct cheeses. Cabrales Cheese is made from cow milk; Queso de Valdeón uses cow, goat, and sheep. Aging also differs: Cabrales Cheese is typically aged 2 to 3 months, Queso de Valdeón minimum 2 months (raw milk), 1 month (pasteurized milk).

Is Cabrales Cheese similar to Queso de Valdeón?

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

Can I substitute Cabrales Cheese for Queso de Valdeón?

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

Does Cabrales Cheese taste like Queso de Valdeón?

Cabrales Cheese reads as intense, piquant, while Queso de Valdeón is intense, salty, piquant, lightly ardent. Aromas also diverge. Cabrales Cheese leans strong, and Queso de Valdeón is closer to lightly acidic or lactic in semi-ripe cheese; persistent moldy scent when aged.

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 Queso de Valdeón made of?

Queso de Valdeón is made from cow, goat, and sheep milk (raw or pasteurized). It's typically aged minimum 2 months (raw milk), 1 month (pasteurized milk). It originates in Spain.

Which should I choose, Cabrales Cheese or Queso de Valdeón?

It depends on the dish. The texture difference is the biggest practical tell. Cabrales Cheese is crumbly, open paste, while Queso de Valdeón is low elasticity, crumbly, melts in the mouth.