Penamellera Cheese vs Queso de Guía
Penamellera Cheese is a semi-hard, artisan cow, goat, and sheep-milk cheese from Spain, while Queso de Guía is dense, compact, sometimes creamy 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 Guía?
Queso de Guía is a Spanish cheese from Gran Canaria, made mostly from sheep's milk with some cow and goat milk added. It carries a protected designation of origin granted in 2006 and is sold either soft and creamy or hard and sharp.
What's the Difference Between Penamellera Cheese and Queso de Guía?
- Milk treatment: Penamellera Cheese (pasteurized), Queso de Guía (raw, for the artesano designation)
- Texture: Penamellera Cheese (semi-hard, artisan), Queso de Guía (Dense, compact, sometimes creamy)
- Rind: Penamellera Cheese (natural), Queso de Guía (Ivory when young, thick and dark brown when mature)
- Aging: Penamellera Cheese (10 to 15 days), Queso de Guía (15+ days (semi-mature), 60+ days (mature))
- Taste: Penamellera Cheese (acidic, bitter, herbaceous), Queso de Guía (Salty and acidic, with occasional bitterness and sharpness)
Side-by-Side Comparison
| Penamellera Cheese | Queso de Guía | |
|---|---|---|
| Country of Origin | Spain | — |
| Specific Origin | Asturias, Spain | Gran Canaria, Canary Islands, Spain |
| 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 | Raw, for the artesano designation |
| Texture | Semi-hard, artisan | Dense, compact, sometimes creamy |
| Rind | Natural | Ivory when young, thick and dark brown when mature |
| Aging | 10 to 15 days | 15+ days (semi-mature), 60+ days (mature) |
| Taste | Acidic, bitter, herbaceous | Salty and acidic, with occasional bitterness and sharpness |
Taste Comparison: Does Penamellera Cheese Taste Like Queso de Guía?
Penamellera Cheese reads as acidic, bitter, herbaceous, while Queso de Guía brings salty and acidic, with occasional bitterness and sharpness character. On the nose, Penamellera Cheese offers aromatic, strong, contrasted with Queso de Guía's medium intensity, mainly lactic. More specifically, Penamellera Cheese shows somewhat strong, slightly acidic, with faint bitter hints, while Queso de Guía leans toward predominantly lactic, with animal notes. Aging plays into this as well. Penamellera Cheese at 10 to 15 days develops a different profile than Queso de Guía at 15+ days (semi-mature), 60+ days (mature).
Can You Substitute Penamellera Cheese for Queso de Guía?
In most recipes, Penamellera Cheese and Queso 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, sometimes creamy. Flavor-wise, Penamellera Cheese reads as acidic, bitter, herbaceous while Queso de Guía brings salty and acidic, with occasional bitterness and sharpness notes.
Which Is Better, Penamellera Cheese or Queso 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, sometimes creamy profile, Queso de Guía is the better fit. Flavor-wise, Penamellera Cheese suits recipes that want acidic, bitter, herbaceous notes, while Queso de Guía fits dishes calling for salty and acidic, with occasional bitterness and sharpness.
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Frequently Asked Questions
Is Penamellera Cheese the same as Queso de Guía?
No, they're distinct cheeses. Aging also differs: Penamellera Cheese is typically aged 10 to 15 days, Queso de Guía 15+ days (semi-mature), 60+ days (mature).
Is Penamellera Cheese similar to Queso 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 Guía?
You can, but expect a shift in bite and mouthfeel.
Does Penamellera Cheese taste like Queso de Guía?
Penamellera Cheese reads as acidic, bitter, herbaceous, while Queso de Guía is salty and acidic, with occasional bitterness and sharpness. Aromas also diverge. Penamellera Cheese leans aromatic, strong, and Queso de Guía is closer to medium intensity, mainly lactic.
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 Guía made of?
Queso de Guía is made from cow, goat, and sheep milk (raw, for the artesano designation), using animal rennet and/or vegetable rennet (cynara cardunculus var. ferocissima, cynara scolymus) and/or starter cultures rennet. It's typically aged 15+ days (semi-mature), 60+ days (mature).
Which should I choose, Penamellera Cheese or Queso de Guía?
It depends on the dish. The texture difference is the biggest practical tell. Penamellera Cheese is semi-hard, artisan, while Queso de Guía is dense, compact, sometimes creamy.