Asturias Archives | Cheese Atlas https://thecheeseatlas.com/tag/asturias/ Best Cheeses of the World Tue, 23 May 2023 03:50:06 +0000 en-AU hourly 1 https://wordpress.org/?v=7.0 https://thecheeseatlas.com/wp-content/uploads/2021/08/Small_LogoMark-PepperStem.png Asturias Archives | Cheese Atlas https://thecheeseatlas.com/tag/asturias/ 32 32 196917962 Queso Cabrales https://thecheeseatlas.com/cheese-profiles/cabrales/ https://thecheeseatlas.com/cheese-profiles/cabrales/#respond Sun, 17 Jul 2022 02:03:57 +0000 https://thecheeseatlas.com/?p=30986 A celebrated blue

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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.

Wheel of Cabrales blue cheese wrapped in green leaves
Queso Cabrales - World Record Academy

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. 

Thank you for reading

Thank you for reading this post about yet another amazing artisanal cheese. Have you tried this cheese before? Drop us a comment below with your thoughts.

If you enjoy learning about new cheeses, you can subscribe to our newsletter below. You will hear from us about once a week as we share new cheese profiles with you.

Finally, keep scrolling to find some more cheeses and recipes that have been recommended for you. Keep it cheesy!

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]]> https://thecheeseatlas.com/cheese-profiles/cabrales/feed/ 0 30986 Queso de Valdeón https://thecheeseatlas.com/cheese-profiles/queso-de-valdeon/ https://thecheeseatlas.com/cheese-profiles/queso-de-valdeon/#respond Sun, 17 Jul 2022 01:38:01 +0000 https://thecheeseatlas.com/?p=30960 Spain's most intense blue

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Queso de Valdeón might just be Spain’s most famous blue cheese. Read on to discover the history of this remarkable cheese, and learn how best to enjoy it.

Blue cheese wrapped in green leaves
Blue cheese wrapped in green leaves - Mondelo Press

Where does Queso de Valdeón come from?

Queso de Valdeón is a blue cheese made all year round with cow’s and goat’s milk in the Picos de Europa mountains. Cheese production in the Valdeón valley dates back to pre-Roman times, and goat milk was used as a raw material in this period. 

In the second half of the 19th century cheese production was an important occupation in the Valdeón valley. When their cattle grazed in the high pastures during the summer, the farmers would use their milk to make cheese in the huts themselves.

How is Queso de Valdeón made?

This Spanish blue is a cheese of long maturation (minimum two months to reach the point between semi-matured and matured). It has a rough and irregular rind, with dark grey tones and small red and bluish spots.

The cheesemakers wrap each wheel in plageru (sycamore) leaves. As a result, the cheese’s paste is soft and pale yellow, full of small cavities where a white and greenish blue mould is concentrated.

How to serve Queso de Valdeón

Overall, the stellar blue cheese’s flavour is intensely blue, with slightly lactic and savoury notes that become more pronounced as the cheese matures.

Queso Azul de Valdeón is best served spread on warm crunchy bread accompanied with a glass of Gruner Veltliner, Riesling, or a sweeter dessert wine such as Sauternes or Muscat. 

Thank you for reading

Thank you for reading this post about yet another amazing artisanal cheese. Have you tried this cheese before? Drop us a comment below with your thoughts.

If you enjoy learning about new cheeses, you can subscribe to our newsletter below. You will hear from us about once a week as we share new cheese profiles with you.

Finally, keep scrolling to find some more cheeses and recipes that have been recommended for you. Keep it cheesy!

The post Queso de Valdeón appeared first on Cheese Atlas.

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