Penamellera Cheese vs Queso de Media Flor de Guía
Penamellera Cheese is a semi-hard, artisan cow, goat, and sheep-milk cheese from Spain, while Queso de Media Flor de Guía is dense, compact, sometimes rubbery or 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 Media Flor de Guía?
Queso de Media Flor de Guía is a full-fat or half-fat cheese produced in the same region as Queso de Flor de Guía, using the same milk proportions. However, its curdling process involves at least 50% vegetable rennet, with the remainder being animal rennet or other starter cultures. It has a cylindrical shape, with a diameter of 15–30 cm and a height of 4–8 cm. Its texture varies from creamy to very hard depending on its maturity. The cheese has a mild acidic flavor with slight sharpness, and its aroma includes lactic, vegetal, and sometimes floral or roasted notes. It is matured for at least 15 days for semi-mature and over 60 days for mature cheese.
What's the Difference Between Penamellera Cheese and Queso de Media Flor de Guía?
- Texture: Penamellera Cheese (semi-hard, artisan), Queso de Media Flor de Guía (Dense, compact, sometimes rubbery or creamy)
- Rind: Penamellera Cheese (natural), Queso de Media Flor de Guía (Ivory-colored when young, thick and brown when mature)
- Aging: Penamellera Cheese (10 to 15 days), Queso de Media Flor de Guía (15+ days (semi-mature), 60+ days (mature))
- Taste: Penamellera Cheese (acidic, bitter, herbaceous), Queso de Media Flor de Guía (Mildly acidic with slight sharpness)
Side-by-Side Comparison
| Penamellera Cheese | Queso de Media 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, sometimes rubbery or creamy |
| Rind | Natural | Ivory-colored when young, thick and brown when mature |
| Aging | 10 to 15 days | 15+ days (semi-mature), 60+ days (mature) |
| Taste | Acidic, bitter, herbaceous | Mildly acidic with slight sharpness |
Taste Comparison: Does Penamellera Cheese Taste Like Queso de Media Flor de Guía?
Penamellera Cheese reads as acidic, bitter, herbaceous, while Queso de Media Flor de Guía brings mildly acidic with slight sharpness character. On the nose, Penamellera Cheese offers aromatic, strong, contrasted with Queso de Media Flor de Guía's medium-high intensity. More specifically, Penamellera Cheese shows somewhat strong, slightly acidic, with faint bitter hints, while Queso de Media Flor de Guía leans toward lactic, vegetal (cardoon and nuts), animal (rennet), sometimes floral or roasted. Aging plays into this as well. Penamellera Cheese at 10 to 15 days develops a different profile than Queso de Media Flor de Guía at 15+ days (semi-mature), 60+ days (mature).
Can You Substitute Penamellera Cheese for Queso de Media Flor de Guía?
In most recipes, Penamellera Cheese and Queso de Media 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, sometimes rubbery or creamy. Flavor-wise, Penamellera Cheese reads as acidic, bitter, herbaceous while Queso de Media Flor de Guía brings mildly acidic with slight sharpness notes.
Which Is Better, Penamellera Cheese or Queso de Media 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, sometimes rubbery or creamy profile, Queso de Media Flor de Guía is the better fit. Flavor-wise, Penamellera Cheese suits recipes that want acidic, bitter, herbaceous notes, while Queso de Media Flor de Guía fits dishes calling for mildly acidic with slight sharpness.
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Frequently Asked Questions
Is Penamellera Cheese the same as Queso de Media Flor de Guía?
No, they're distinct cheeses. Aging also differs: Penamellera Cheese is typically aged 10 to 15 days, Queso de Media Flor de Guía 15+ days (semi-mature), 60+ days (mature).
Is Penamellera Cheese similar to Queso de Media 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 Media Flor de Guía?
You can, but expect a shift in bite and mouthfeel.
Does Penamellera Cheese taste like Queso de Media Flor de Guía?
Penamellera Cheese reads as acidic, bitter, herbaceous, while Queso de Media Flor de Guía is mildly acidic with slight sharpness. Aromas also diverge. Penamellera Cheese leans aromatic, strong, and Queso de Media Flor de Guía is closer to medium-high intensity.
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 Media Flor de Guía made of?
Queso de Media Flor de Guía is made from cow, goat, and sheep milk, using at least 50% vegetable rennet, remainder can be animal rennet or starter cultures rennet. It's typically aged 15+ days (semi-mature), 60+ days (mature).
Which should I choose, Penamellera Cheese or Queso de Media 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 Media Flor de Guía is dense, compact, sometimes rubbery or creamy.