Cabrales
Strong Asturian artisan blue cheese
Artisan cheese made by farmers from unpasteurised cow’s milk or a mixture of cow, sheep and goat’s milk produced within the Cabrales region of the Picos de Europa.
Once the cheese is made, it is stored in mountain caves where the relative humidity is around 90% and where the temperature ranges between 8 and 12ºC for between two and four months. This allows the blue/green mould to develop that gives Cabrales its characteristic appearance.
Cabrales has a deep, strong, taste and can be eaten on its own with bread or crackers and it is often used as an ingredient to flavour sauces.