Idiazabal Cheese vs San Michali Cheese

Idiazabal Cheese is a firm, slightly elastic sheep-milk cheese from Spain, while San Michali Cheese is compact, with very small irregular holes and made from cow milk, originating in Greece.

What Is Idiazabal Cheese?

Idiazabal is a pressed sheep's milk cheese from the Basque Country, made with unpasteurized milk and named after a town in Gipuzkoa. It is usually sold unsmoked, tastes strong and slightly piquant, and has held a Denomination of Origin since 1987.

What Is San Michali Cheese?

San Michali is a hard cow's milk cheese from the Greek island of Syros, aged at least four months. It carries PDO status, tastes salty and piquant, and is one of the most expensive cheeses in Greece.

What's the Difference Between Idiazabal Cheese and San Michali Cheese?

• Origin: Idiazabal Cheese (Spain), San Michali Cheese (Greece)
• Milk type: Idiazabal Cheese (Sheep), San Michali Cheese (Cow’s milk)
• Milk treatment: Idiazabal Cheese (Raw), San Michali Cheese (Pasteurized)
• Texture: Idiazabal Cheese (Firm, slightly elastic), San Michali Cheese (Compact, with very small irregular holes)
• Rind: Idiazabal Cheese (Hard, smooth), San Michali Cheese (Often covered with paraffin)
• Aging: Idiazabal Cheese (60 days), San Michali Cheese (At least four months)
• Taste: Idiazabal Cheese (Intense, slightly piquant), San Michali Cheese (Salty, peppery)

Side-by-Side Comparison

Taste Comparison: Does Idiazabal Cheese Taste Like San Michali Cheese?

Idiazabal Cheese reads as intense, slightly piquant, while San Michali Cheese brings salty, peppery character. Aging plays into this as well. Idiazabal Cheese at 60 days develops a different profile than San Michali Cheese at at least four months.

Can You Substitute Idiazabal Cheese for San Michali Cheese?

Idiazabal Cheese can stand in for San Michali Cheese in many dishes, but the switch will shift the overall character of the recipe. Expect firm, slightly elastic bite and body where the recipe calls for compact, with very small irregular holes. Flavor-wise, Idiazabal Cheese reads as intense, slightly piquant while San Michali Cheese brings salty, peppery notes.

Which Is Better, Idiazabal Cheese or San Michali Cheese?

There's no single winner. It depends on your recipe and the profile you want. If you want a firm, slightly elastic cheese, go with Idiazabal Cheese. For a compact, with very small irregular holes profile, San Michali Cheese is the better fit. Flavor-wise, Idiazabal Cheese suits recipes that want intense, slightly piquant notes, while San Michali Cheese fits dishes calling for salty, peppery.

Frequently Asked Questions

Is Idiazabal Cheese the same as San Michali Cheese?

No, they're distinct cheeses. Idiazabal Cheese originates in Spain, while San Michali Cheese comes from Greece. Idiazabal Cheese is made from sheep milk; San Michali Cheese uses cow. Aging also differs: Idiazabal Cheese is typically aged 60 days, San Michali Cheese at least four months.

Is Idiazabal Cheese similar to San Michali Cheese?

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

Can I substitute Idiazabal Cheese for San Michali Cheese?

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

Does Idiazabal Cheese taste like San Michali Cheese?

Idiazabal Cheese reads as intense, slightly piquant, while San Michali Cheese is salty, peppery.

What is Idiazabal Cheese made of?

Idiazabal Cheese is made from sheep milk (raw), using traditional lamb rennet. It's typically aged 60 days. It originates in Spain.

What is San Michali Cheese made of?

San Michali Cheese is made from cow milk (pasteurized). It's typically aged at least four months. It originates in Greece.

Which should I choose, Idiazabal Cheese or San Michali Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Idiazabal Cheese is firm, slightly elastic, while San Michali Cheese is compact, with very small irregular holes.