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Cabrales
Cabrales cheese hails from Asturias, Spain, aged in natural caves under the Picos de Europa. These conditions, perfect since the tenth century, cultivate its distinctive sharpness. With PDO status since 1981, it's made from cow, goat, and sheep milk, each adding unique flavors.
The process involves curdling milk with rennet to form a crumbly curd, then aging it in caves for months. This natural method allows blue mold to infuse the cheese, creating a bold, spicy taste with undertones of hazelnuts and cocoa.
Traditionally encased in Sycamore leaves, now in green tinfoil, Cabrales pairs well with orujo, embodying Asturias' deep cheese-making traditions. Its intense flavor makes it a standout in cheese and wine pairings, a true reflection of its mountainous origins.
Important Facts
| Country of Origin | Spain |
| Specific Origin | Asturias |
| Certification | PDO (1981) |
| Milk Type | Cow's, occasionally goat's and sheep's |
| Rind | Natural |
| Texture | Crumbly, open paste |
| Flavor | Intense, piquant |
| Forms | Cylindrical |
| Age | 2 to 3 months |
| Rennet Type | Kid rennet |
