Cabrales Cheese (D.O.)

Cabrales, also known as Queso Cabrales, Queso de Cabrales or Cabraliego, is a D.O. or P.D.O. (Protected Designation of Origin) Spanish semi-hard, fatty blue cheese prepared within the administrative region of Cabrales Council. The area is located at the foot of the Picos de Europa Mountains in Asturias.

Cabrales cheese can be made from unpasteurized cow’s milk or blended with goat and/or sheep milk. It is aged between two and four months in naturally formed limestone caves. Chilly and humid conditions in the caves facilitate the natural growth of bluish-green penicillium mould on this 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 and it may be well paired with red wine, fresh figs, salami, sweet sherry and dry sausages.

This cheese is treasured as a base for sauces, melting over grilled or roasted meats. It goes well along with baguette slices, crackers, or fruit.

A traditional Cabrales used to be sold wrapped in moist Acer pseudoplatanus leaves. But today, the regulation requires the cheese to be sold in a dark-green colored aluminium foil with the PDO Queso de Cabrales stamp.

Size: 6 lb