Idiazabal Cheese vs Sörmlands Ädel Cheese
Idiazabal Cheese is a firm, slightly elastic sheep-milk cheese from Spain, while Sörmlands Ädel Cheese is soft/semi-soft, elastic 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 Sörmlands Ädel Cheese?
Sörmlands Ädel is a soft, blue-veined cheese from Sweden, made with low-pasteurized organic whole cow’s milk. It is cylindrical, measuring 19–21 cm in diameter and 10–12 cm in height, with a weight of 2.8–3.0 kg. The cheese matures for 5–12 months and has a moisture content of 45–48%. It has a creamy, round, and complex flavor with acidic, umami, and caramel notes, and an aroma of sour cream butter, damp cellar, mushroom, and truffle. The cheese has a warm yellow surface with walnut brown and dark grey nuances and a homogeneous yellow interior with bluish-green veining. Its texture is soft to semi-soft with a slightly elastic consistency. The production follows traditional methods in Södermanland, Sweden, and uses a unique combination of Penicillium roqueforti strains.
What's the Difference Between Idiazabal Cheese and Sörmlands Ädel Cheese?
- Milk type: Idiazabal Cheese (Sheep), Sörmlands Ädel Cheese (Cow)
- Milk treatment: Idiazabal Cheese (Raw), Sörmlands Ädel Cheese (Low-pasteurized)
- Texture: Idiazabal Cheese (Firm, slightly elastic), Sörmlands Ädel Cheese (Soft/semi-soft, elastic)
- Rind: Idiazabal Cheese (Hard, smooth), Sörmlands Ädel Cheese (Flowery, warm yellow with walnut brown and dark grey nuances)
- Aging: Idiazabal Cheese (60 days), Sörmlands Ädel Cheese (5–12 months)
- Taste: Idiazabal Cheese (Intense, slightly piquant), Sörmlands Ädel Cheese (Wide, round, creamy, and complex)
Side-by-Side Comparison
| Idiazabal Cheese | Sörmlands Ädel Cheese | |
|---|---|---|
| Country of Origin | Spain | — |
| Specific Origin | Basque Country, Navarre | Södermanland |
| Milk Type | Sheep | Cow |
| Milk Treatment | Raw | Low-pasteurized |
| Texture | Firm, slightly elastic | Soft/semi-soft, elastic |
| Rind | Hard, smooth | Flowery, warm yellow with walnut brown and dark grey nuances |
| Aging | 60 days | 5–12 months |
| Taste | Intense, slightly piquant | Wide, round, creamy, and complex |
Taste Comparison: Does Idiazabal Cheese Taste Like Sörmlands Ädel Cheese?
Idiazabal Cheese reads as intense, slightly piquant, while Sörmlands Ädel Cheese brings wide, round, creamy, and complex character. On the nose, Idiazabal Cheese offers lactic, roasted, animal, nutty, vegetable, contrasted with Sörmlands Ädel Cheese's sour cream butter, damp cellar, mushroom, truffle, mild bitter orange. More specifically, Idiazabal Cheese shows ranging from lactic and roasted notes to distinctive "acid" aromas due to lipolytic activity., while Sörmlands Ädel Cheese leans toward acidic, umami, cellar, stable, caramel. Aging plays into this as well. Idiazabal Cheese at 60 days develops a different profile than Sörmlands Ädel Cheese at 5–12 months.
Can You Substitute Idiazabal Cheese for Sörmlands Ädel Cheese?
Idiazabal Cheese can stand in for Sörmlands Ädel 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 soft/semi-soft, elastic. Flavor-wise, Idiazabal Cheese reads as intense, slightly piquant while Sörmlands Ädel Cheese brings wide, round, creamy, and complex notes.
Which Is Better, Idiazabal Cheese or Sörmlands Ädel 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 soft/semi-soft, elastic profile, Sörmlands Ädel Cheese is the better fit. Flavor-wise, Idiazabal Cheese suits recipes that want intense, slightly piquant notes, while Sörmlands Ädel Cheese fits dishes calling for wide, round, creamy, and complex.
Which is your favorite?
One click, anonymous. See what others chose.
Frequently Asked Questions
Is Idiazabal Cheese the same as Sörmlands Ädel Cheese?
No, they're distinct cheeses. Idiazabal Cheese is made from sheep milk; Sörmlands Ädel Cheese uses cow. Aging also differs: Idiazabal Cheese is typically aged 60 days, Sörmlands Ädel Cheese 5–12 months.
Is Idiazabal Cheese similar to Sörmlands Ädel Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Idiazabal Cheese for Sörmlands Ädel Cheese?
You can, but expect a shift in richness and milk character.
Does Idiazabal Cheese taste like Sörmlands Ädel Cheese?
Idiazabal Cheese reads as intense, slightly piquant, while Sörmlands Ädel Cheese is wide, round, creamy, and complex. Aromas also diverge. Idiazabal Cheese leans lactic, roasted, animal, nutty, vegetable, and Sörmlands Ädel Cheese is closer to sour cream butter, damp cellar, mushroom, truffle, mild bitter orange.
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 Sörmlands Ädel Cheese made of?
Sörmlands Ädel Cheese is made from cow milk (low-pasteurized), using natural rennet. It's typically aged 5–12 months.
Which should I choose, Idiazabal Cheese or Sörmlands Ädel Cheese?
It depends on the dish. The texture difference is the biggest practical tell. Idiazabal Cheese is firm, slightly elastic, while Sörmlands Ädel Cheese is soft/semi-soft, elastic.