Idiazabal Cheese vs Vulscombe Cheese

Q: Is Idiazabal Cheese the same as Vulscombe Cheese?

No. Idiazabal Cheese and Vulscombe Cheese are distinct cheeses from Spain and England and United Kingdom respectively. See the side-by-side table for the specific differences in milk type, texture, and aging.

Q: Can I substitute Idiazabal Cheese for Vulscombe Cheese?

In most recipes you can swap Idiazabal Cheese for Vulscombe Cheese, though the result will shift in richness and milk character.

Q: Which should I choose, Idiazabal Cheese or Vulscombe Cheese?

It depends on the dish. The texture and flavor rows in the table above are the best guide. Pick the one whose profile fits your recipe or board.

Idiazabal Cheese is a firm, slightly elastic sheep-milk cheese from Spain, while Vulscombe Cheese is fresh soft, artisan and made from goat milk, originating in England and United Kingdom.

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 Vulscombe Cheese?

Vulscombe is a fresh, soft cheese produced in Tiverton, England, using pasteurized goat's milk. It has a creamy white appearance and is known for its mild yet spicy flavor profile. The cheese carries a goaty and herbal aroma, offering a rich and refreshing taste experience. Without a rind, Vulscombe maintains a smooth and delicate texture, making it an excellent choice for spreading on bread or pairing with fresh vegetables. Its artisan quality reflects the careful craftsmanship in its production. With a fat content of 45%, it offers a satisfying creaminess without being overpowering. Ideal for those who appreciate the subtlety and freshness of goat's milk cheeses.

What's the Difference Between Idiazabal Cheese and Vulscombe Cheese?

Origin: Idiazabal Cheese (Spain), Vulscombe Cheese (England and United Kingdom)
Milk type: Idiazabal Cheese (Sheep), Vulscombe Cheese (goat's milk)
Milk treatment: Idiazabal Cheese (Raw), Vulscombe Cheese (pasteurized)
Texture: Idiazabal Cheese (Firm, slightly elastic), Vulscombe Cheese (fresh soft, artisan)
Rind: Idiazabal Cheese (Hard, smooth), Vulscombe Cheese (rindless)
Taste: Idiazabal Cheese (Intense, slightly piquant), Vulscombe Cheese (herbaceous, mild, spicy)

Side-by-Side Comparison

	Idiazabal Cheese	Vulscombe Cheese
Country of Origin	Spain	England And United Kingdom
Specific Origin	Basque Country, Navarre	Tiverton, England
Milk Type	Sheep	Goat's milk
Milk Treatment	Raw	Pasteurized
Texture	Firm, slightly elastic	Fresh soft, artisan
Rind	Hard, smooth	Rindless
Aging	60 days	—
Taste	Intense, slightly piquant	Herbaceous, mild, spicy

Taste Comparison: Does Idiazabal Cheese Taste Like Vulscombe Cheese?

Idiazabal Cheese reads as intense, slightly piquant, while Vulscombe Cheese brings herbaceous, mild, spicy character. On the nose, Idiazabal Cheese offers lactic, roasted, animal, nutty, vegetable, contrasted with Vulscombe Cheese's goaty, herbal, rich.

Can You Substitute Idiazabal Cheese for Vulscombe Cheese?

Idiazabal Cheese can stand in for Vulscombe 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 fresh soft, artisan. Flavor-wise, Idiazabal Cheese reads as intense, slightly piquant while Vulscombe Cheese brings herbaceous, mild, spicy notes.

Which Is Better, Idiazabal Cheese or Vulscombe 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 fresh soft, artisan profile, Vulscombe Cheese is the better fit. Flavor-wise, Idiazabal Cheese suits recipes that want intense, slightly piquant notes, while Vulscombe Cheese fits dishes calling for herbaceous, mild, spicy.

Which is your favorite?

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Frequently Asked Questions

Is Idiazabal Cheese the same as Vulscombe Cheese?

No, they're distinct cheeses. Idiazabal Cheese originates in Spain, while Vulscombe Cheese comes from England and United Kingdom. Idiazabal Cheese is made from sheep milk; Vulscombe Cheese uses goat.

Is Idiazabal Cheese similar to Vulscombe Cheese?

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

Can I substitute Idiazabal Cheese for Vulscombe Cheese?

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

Does Idiazabal Cheese taste like Vulscombe Cheese?

Idiazabal Cheese reads as intense, slightly piquant, while Vulscombe Cheese is herbaceous, mild, spicy. Aromas also diverge. Idiazabal Cheese leans lactic, roasted, animal, nutty, vegetable, and Vulscombe Cheese is closer to goaty, herbal, rich.

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 Vulscombe Cheese made of?

Vulscombe Cheese is made from goat milk (pasteurized). It originates in England and United Kingdom.

Which should I choose, Idiazabal Cheese or Vulscombe Cheese?

It depends on the dish. The texture difference is the biggest practical tell. Idiazabal Cheese is firm, slightly elastic, while Vulscombe Cheese is fresh soft, artisan.