This DOP blue cheese is made in the artisan tradition by rural dairy farmers, from a blend of cow, goat and sheep’s milk. All of the milk used in the production must come exclusively from the herds raised in a small zone of production in Northern Spain. Cabrales is aged 2-6 months in natural caves in the mountains nearby. It has a whiter, more compact texture when young. When mature, it darkens in color to almost grayish with more blue veining and becomes less compact. It has a sharp, spicy, flavor with a long finish and is perfect for those who like their blues with a bite.
Chilly and humid conditions in the caves facilitate the growth of bluish-green penicillium mould on this highly prized cheese. Unlike other blue cheeses injected with penicillium, Cabrales cures from the outside of the cheese to the inward.
A finished Cabrales can be characterized by its strong, penetrating aroma and sharp, acidic, slightly salty taste. It pairs well with red wine, fresh figs, salami, sweet sherry and dry sausages. The cheese is treasured as a base for sauces, for melting over grilled or roasted meats and goes well along with baguette slices, crackers, or fruit.
