Penamellera Cheese vs Queso Los Beyos
Penamellera Cheese is a semi-hard, artisan cow, goat, and sheep-milk cheese from Spain, while Queso Los Beyos is hard to semi-hard, closed, friable, crumbly, minimal elasticity and made from cow, goat, or 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 Los Beyos?
Queso de Los Beyos is a protected geographical indication cheese from the Los Beyos gorge, shared by Ponga and Amieva in Asturias and Oseja de Sajambre in Leon, Spain. It is a small smoked cheese of cow, goat, or sheep milk, semi-hard to hard, with a mild acidic tang.
What's the Difference Between Penamellera Cheese and Queso Los Beyos?
- Milk type: Penamellera Cheese (cow's, goat's and sheep's milk), Queso Los Beyos (Cow’s, sheep’s, or goat’s milk (never mixed))
- Milk treatment: Penamellera Cheese (pasteurized), Queso Los Beyos (Raw or pasteurized)
- Texture: Penamellera Cheese (semi-hard, artisan), Queso Los Beyos (Hard to semi-hard, closed, friable, crumbly, minimal elasticity)
- Rind: Penamellera Cheese (natural), Queso Los Beyos (Thin, coarse, creamy yellow to light brown)
- Aging: Penamellera Cheese (10 to 15 days), Queso Los Beyos (Minimum 15 days, or 60 days if made from raw milk)
- Taste: Penamellera Cheese (acidic, bitter, herbaceous), Queso Los Beyos (Mild (cow’s milk), more intense (sheep’s and goat’s milk))
Side-by-Side Comparison
| Penamellera Cheese | Queso Los Beyos | |
|---|---|---|
| Country of Origin | Spain | — |
| Specific Origin | Asturias, Spain | Oseja De Sajambre (Castile-Leon), Ponga, And Amieva (Asturias) |
| Milk Type | Cow's, goat's and sheep's milk | Cow’s, sheep’s, or goat’s milk (never mixed) |
| Milk Treatment | Pasteurized | Raw or pasteurized |
| Texture | Semi-hard, artisan | Hard to semi-hard, closed, friable, crumbly, minimal elasticity |
| Rind | Natural | Thin, coarse, creamy yellow to light brown |
| Aging | 10 to 15 days | Minimum 15 days, or 60 days if made from raw milk |
| Taste | Acidic, bitter, herbaceous | Mild (cow’s milk), more intense (sheep’s and goat’s milk) |
Taste Comparison: Does Penamellera Cheese Taste Like Queso Los Beyos?
Penamellera Cheese reads as acidic, bitter, herbaceous, while Queso Los Beyos brings mild (cow’s milk), more intense (sheep’s and goat’s milk) character. On the nose, Penamellera Cheese offers aromatic, strong, contrasted with Queso Los Beyos's mild in cow’s milk cheese, stronger in sheep’s and goat’s cheese. More specifically, Penamellera Cheese shows somewhat strong, slightly acidic, with faint bitter hints, while Queso Los Beyos leans toward slightly salty, lightly acidic, fresh milky aftertaste (cow’s), stronger and longer-lasting in sheep’s and goat’s versions. Aging plays into this as well. Penamellera Cheese at 10 to 15 days develops a different profile than Queso Los Beyos at minimum 15 days, or 60 days if made from raw milk.
Can You Substitute Penamellera Cheese for Queso Los Beyos?
Penamellera Cheese can stand in for Queso Los Beyos in many dishes, but the switch will shift the overall character of the recipe. Expect semi-hard, artisan bite and body where the recipe calls for hard to semi-hard, closed, friable, crumbly, minimal elasticity. Flavor-wise, Penamellera Cheese reads as acidic, bitter, herbaceous while Queso Los Beyos brings mild (cow’s milk), more intense (sheep’s and goat’s milk) notes.
Which Is Better, Penamellera Cheese or Queso Los Beyos?
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 hard to semi-hard, closed, friable, crumbly, minimal elasticity profile, Queso Los Beyos is the better fit. Flavor-wise, Penamellera Cheese suits recipes that want acidic, bitter, herbaceous notes, while Queso Los Beyos fits dishes calling for mild (cow’s milk), more intense (sheep’s and goat’s milk).
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Frequently Asked Questions
Is Penamellera Cheese the same as Queso Los Beyos?
No, they're distinct cheeses. Penamellera Cheese is made from cow, goat, and sheep milk; Queso Los Beyos uses cow, goat, or sheep. Aging also differs: Penamellera Cheese is typically aged 10 to 15 days, Queso Los Beyos minimum 15 days, or 60 days if made from raw milk.
Is Penamellera Cheese similar to Queso Los Beyos?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Penamellera Cheese for Queso Los Beyos?
You can, but expect a shift in richness and milk character.
Does Penamellera Cheese taste like Queso Los Beyos?
Penamellera Cheese reads as acidic, bitter, herbaceous, while Queso Los Beyos is mild (cow’s milk), more intense (sheep’s and goat’s milk). Aromas also diverge. Penamellera Cheese leans aromatic, strong, and Queso Los Beyos is closer to mild in cow’s milk cheese, stronger in sheep’s and goat’s cheese.
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 Los Beyos made of?
Queso Los Beyos is made from cow, goat, or sheep milk (raw or pasteurized), using animal rennet. It's typically aged minimum 15 days, or 60 days if made from raw milk.
Which should I choose, Penamellera Cheese or Queso Los Beyos?
It depends on the dish. The texture difference is the biggest practical tell. Penamellera Cheese is semi-hard, artisan, while Queso Los Beyos is hard to semi-hard, closed, friable, crumbly, minimal elasticity.