Queso Cabrales is one of Spain’s most famous blue cheeses. Read on to learn about its history, how it is made and what it tastes like.
Where does Queso Cabrales come from?
Cabrales is fatty blue cheese that originates from the administrative region of Cabrales and some small towns in the Upper Peñamerella region. Those areas are located at the foot of the Picos de Europa mountains in Asturias.
Presently, local cheesemakers use raw cow’s milk or a blend with goat and/or sheep milk. Moreover, they age their wheels of Cabrales between two and six months in natural limestone caves. Chilly and humid conditions in the caves facilitate the growth of bluish-green Penicillium mould.
What does Cabrales taste like?
When ripe, Cabrales has a smooth texture, punctuated with holes and pockets of blue. The creamy paste is studded with crunchy granules of crystallized amino acids. At six months, the cheese develops a strong, penetrating aroma and sharp, acidic, slightly savoury taste.
How to serve Cabrales
Unsurprisingly, it pairs well with a full-bodied red wine, salami and something sweet such as fresh figs, honey and sweet Sherry. Moreover, you can serve Cabrales on your tapas plate alongside a sliced baguette, crackers, or stone fruit.
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