Cabrales

Cabrales is a strong, pungent blue cheese from the Asturias region in northern Spain. It is traditionally made from a mixture of raw cow's, goat’s, and sheep's milk that is aged in natural limestone caves, facilitating the development of its intense flavor and blue veining. Cabrales is known for its deep, spicy earthiness and can be quite sharp, making it a favorite among blue cheese aficionados.

Helge Høifødt, CC BY-SA 3.0, via Wikimedia Commons

Key Facts

Country of Origin	Spain
Specific Origin	Asturias
Protection	PDO (1981), PDO (1996)
Milk Type	Cow's milk
Milk Treatment	Unpasteurized
Rind	Natural
Texture	Crumbly, open paste
Flavor	Intense, piquant
Aroma	Strong
Forms	Cylindrical
Age	2 to 3 months
Rennet Type	Kid rennet
Alternative Spellings	Queso de Cabrales
Also Known As	Cabrales DOP, Cabrales PDO

What is Cabrales Cheese?

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.