Penamellera Cheese vs Queso de Flor de Guía
Penamellera Cheese is a semi-hard, artisan cow, goat, and sheep-milk cheese from Spain, while Queso de Flor de Guía is dense, compact, pasty and made from cow, goat, and sheep milk.
What Is Penamellera Cheese?
Penamellera is a small Asturian cheese made mostly from cow's milk, sometimes with goat's or sheep's milk added. It is known for the grid pattern left on its rind by the hazel rods it dries on, and for a slightly acidic, faintly bitter flavor.
What Is Queso de Flor de Guía?
Queso de Flor de Guía is a full-fat or half-fat cheese from Spain, specifically produced in Gáldar, Moya, and Santa María de Guía in Gran Canaria. It is made primarily from Canary Island sheep’s milk, with up to 40% Canary Island cattle milk and up to 10% Canary Island goat milk. The milk is curdled exclusively using vegetable rennet derived from the dried flower heads of Cynara cardunculus var. ferocissima and Cynara scolymus. The cheese has a cylindrical shape and varies in size from 0.5 to 5 kg. Its texture is dense, compact, and pasty, with a very soft and creamy interior when semi-mature and a harder body when fully matured. The flavor is highly aromatic, acidic, and bitter, with mild burning and astringent sensations. It matures for at least 15 days for semi-mature cheese and over 60 days for mature cheese.
What's the Difference Between Penamellera Cheese and Queso de Flor de Guía?
- Texture: Penamellera Cheese (semi-hard, artisan), Queso de Flor de Guía (Dense, compact, pasty)
- Rind: Penamellera Cheese (natural), Queso de Flor de Guía (Soft and elastic when young, dark brown and harder when mature)
- Aging: Penamellera Cheese (10 to 15 days), Queso de Flor de Guía (15+ days (semi-mature), 60+ days (mature))
- Taste: Penamellera Cheese (acidic, bitter, herbaceous), Queso de Flor de Guía (Aromatic, acidic, and bitter)
Side-by-Side Comparison
| Penamellera Cheese | Queso de Flor de Guía | |
|---|---|---|
| Country of Origin | Spain | — |
| Specific Origin | Asturias, Spain | Gáldar, Moya, And Santa María De Guía, Gran Canaria |
| Milk Type | Cow's, goat's and sheep's milk | Sheep (Canary Island breed), with up to 40% cow and 10% goat milk |
| Milk Treatment | Pasteurized | — |
| Texture | Semi-hard, artisan | Dense, compact, pasty |
| Rind | Natural | Soft and elastic when young, dark brown and harder when mature |
| Aging | 10 to 15 days | 15+ days (semi-mature), 60+ days (mature) |
| Taste | Acidic, bitter, herbaceous | Aromatic, acidic, and bitter |
Taste Comparison: Does Penamellera Cheese Taste Like Queso de Flor de Guía?
Penamellera Cheese reads as acidic, bitter, herbaceous, while Queso de Flor de Guía brings aromatic, acidic, and bitter character. On the nose, Penamellera Cheese offers aromatic, strong, contrasted with Queso de Flor de Guía's medium intensity, with lactic and vegetal notes. More specifically, Penamellera Cheese shows somewhat strong, slightly acidic, with faint bitter hints, while Queso de Flor de Guía leans toward lactic, vegetal (cardoon and nuts). Aging plays into this as well. Penamellera Cheese at 10 to 15 days develops a different profile than Queso de Flor de Guía at 15+ days (semi-mature), 60+ days (mature).
Can You Substitute Penamellera Cheese for Queso de Flor de Guía?
In most recipes, Penamellera Cheese and Queso de Flor de Guía can be swapped with reasonable results. Both are cow, goat, and sheep-milk cheeses, so the base character carries over. Expect semi-hard, artisan bite and body where the recipe calls for dense, compact, pasty. Flavor-wise, Penamellera Cheese reads as acidic, bitter, herbaceous while Queso de Flor de Guía brings aromatic, acidic, and bitter notes.
Which Is Better, Penamellera Cheese or Queso de Flor de Guía?
There's no single winner. It depends on your recipe and the profile you want. If you want a semi-hard, artisan cheese, go with Penamellera Cheese. For a dense, compact, pasty profile, Queso de Flor de Guía is the better fit. Flavor-wise, Penamellera Cheese suits recipes that want acidic, bitter, herbaceous notes, while Queso de Flor de Guía fits dishes calling for aromatic, acidic, and bitter.
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Frequently Asked Questions
Is Penamellera Cheese the same as Queso de Flor de Guía?
No, they're distinct cheeses. Aging also differs: Penamellera Cheese is typically aged 10 to 15 days, Queso de Flor de Guía 15+ days (semi-mature), 60+ days (mature).
Is Penamellera Cheese similar to Queso de Flor de Guía?
Somewhat. They share a cow, goat, and sheep-milk base but diverge in texture and flavor.
Can I substitute Penamellera Cheese for Queso de Flor de Guía?
You can, but expect a shift in bite and mouthfeel.
Does Penamellera Cheese taste like Queso de Flor de Guía?
Penamellera Cheese reads as acidic, bitter, herbaceous, while Queso de Flor de Guía is aromatic, acidic, and bitter. Aromas also diverge. Penamellera Cheese leans aromatic, strong, and Queso de Flor de Guía is closer to medium intensity, with lactic and vegetal notes.
What is Penamellera Cheese made of?
Penamellera Cheese is made from cow, goat, and sheep milk (pasteurized). It's typically aged 10 to 15 days. It originates in Spain.
What is Queso de Flor de Guía made of?
Queso de Flor de Guía is made from cow, goat, and sheep milk, using vegetable (cynara cardunculus var. ferocissima, cynara scolymus) rennet. It's typically aged 15+ days (semi-mature), 60+ days (mature).
Which should I choose, Penamellera Cheese or Queso de Flor de Guía?
It depends on the dish. The texture difference is the biggest practical tell. Penamellera Cheese is semi-hard, artisan, while Queso de Flor de Guía is dense, compact, pasty.