Idiazabal Cheese vs San Simón da Costa Cheese
Idiazabal Cheese is a firm, slightly elastic sheep-milk cheese from Spain, while San Simón da Costa Cheese is semi-hard and creamy, with small irregular holes and made from cow milk.
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 Simón da Costa Cheese?
San Simón da Costa is a smoked cow's milk cheese from the Terra Chá region of Galicia, Spain. It is pressed into a pear shape, smoked over birch wood, and has held Protected Designation of Origin status since 2008.
What's the Difference Between Idiazabal Cheese and San Simón da Costa Cheese?
- Milk type: Idiazabal Cheese (Sheep), San Simón da Costa Cheese (cow)
- Milk treatment: Idiazabal Cheese (Raw), San Simón da Costa Cheese (raw or pasteurized)
- Texture: Idiazabal Cheese (Firm, slightly elastic), San Simón da Costa Cheese (semi-hard and creamy, with small irregular holes)
- Rind: Idiazabal Cheese (Hard, smooth), San Simón da Costa Cheese (smooth, hard, waxy, brown, 1 to 3 mm thick)
- Aging: Idiazabal Cheese (60 days), San Simón da Costa Cheese (at least 30 days ('bufón') or 45 days)
- Taste: Idiazabal Cheese (Intense, slightly piquant), San Simón da Costa Cheese (mild, slightly salty, smoky)
Side-by-Side Comparison
| Idiazabal Cheese | San Simón da Costa Cheese | |
|---|---|---|
| Country of Origin | Spain | — |
| Specific Origin | Basque Country, Navarre | Terra Chá, Galicia, Spain |
| Milk Type | Sheep | Cow |
| Milk Treatment | Raw | Raw or pasteurized |
| Texture | Firm, slightly elastic | Semi-hard and creamy, with small irregular holes |
| Rind | Hard, smooth | Smooth, hard, waxy, brown, 1 to 3 mm thick |
| Aging | 60 days | At least 30 days ('bufón') or 45 days |
| Taste | Intense, slightly piquant | Mild, slightly salty, smoky |
Taste Comparison: Does Idiazabal Cheese Taste Like San Simón da Costa Cheese?
Idiazabal Cheese reads as intense, slightly piquant, while San Simón da Costa Cheese brings mild, slightly salty, smoky character. On the nose, Idiazabal Cheese offers lactic, roasted, animal, nutty, vegetable, contrasted with San Simón da Costa Cheese's birch smoke. More specifically, Idiazabal Cheese shows ranging from lactic and roasted notes to distinctive "acid" aromas due to lipolytic activity., while San Simón da Costa Cheese leans toward mild with a hint of spiciness, slightly salty, birch smoke. Aging plays into this as well. Idiazabal Cheese at 60 days develops a different profile than San Simón da Costa Cheese at at least 30 days ('bufón') or 45 days.
Can You Substitute Idiazabal Cheese for San Simón da Costa Cheese?
Idiazabal Cheese can stand in for San Simón da Costa 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 semi-hard and creamy, with small irregular holes. Flavor-wise, Idiazabal Cheese reads as intense, slightly piquant while San Simón da Costa Cheese brings mild, slightly salty, smoky notes.
Which Is Better, Idiazabal Cheese or San Simón da Costa 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 semi-hard and creamy, with small irregular holes profile, San Simón da Costa Cheese is the better fit. Flavor-wise, Idiazabal Cheese suits recipes that want intense, slightly piquant notes, while San Simón da Costa Cheese fits dishes calling for mild, slightly salty, smoky.
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Frequently Asked Questions
Is Idiazabal Cheese the same as San Simón da Costa Cheese?
No, they're distinct cheeses. Idiazabal Cheese is made from sheep milk; San Simón da Costa Cheese uses cow. Aging also differs: Idiazabal Cheese is typically aged 60 days, San Simón da Costa Cheese at least 30 days ('bufón') or 45 days.
Is Idiazabal Cheese similar to San Simón da Costa Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Idiazabal Cheese for San Simón da Costa Cheese?
You can, but expect a shift in richness and milk character.
Does Idiazabal Cheese taste like San Simón da Costa Cheese?
Idiazabal Cheese reads as intense, slightly piquant, while San Simón da Costa Cheese is mild, slightly salty, smoky. Aromas also diverge. Idiazabal Cheese leans lactic, roasted, animal, nutty, vegetable, and San Simón da Costa Cheese is closer to birch smoke.
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 Simón da Costa Cheese made of?
San Simón da Costa Cheese is made from cow milk (raw or pasteurized), using animal rennet. It's typically aged at least 30 days ('bufón') or 45 days.
Which should I choose, Idiazabal Cheese or San Simón da Costa Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Idiazabal Cheese is firm, slightly elastic, while San Simón da Costa Cheese is semi-hard and creamy, with small irregular holes.