Cabrales Cheese

Cabrales cheese is a distinguished blue-veined cheese from the Asturias region in northern Spain, renowned for its intense flavor and artisanal production methods. Made primarily from cow's milk, though it can also include goat and sheep milk, Cabrales is characterized by its semi-hard texture and striking blue-green veins that result from the Penicillium mold introduced during the aging process. The cheese has a natural, rustic rind that often appears moist and slightly sticky, a testament to its traditional cave-aging in the limestone caves of the Picos de Europa mountains. Its bold, piquant aroma and complex flavor profile make it a favorite among cheese connoisseurs.

Cabrales cheese has a rich history deeply rooted in the Asturian culture, dating back to the Middle Ages. It was traditionally made by local farmers who utilized the unique microclimate of the Picos de Europa mountains to age the cheese in natural caves. This method not only imparted the cheese with its distinctive flavor but also allowed it to develop its characteristic blue veins. Over the centuries, Cabrales has become a symbol of Asturian heritage and is celebrated in local festivals and culinary traditions. Its production is protected by the Denomination of Origin (D.O.) status, ensuring that only cheese made in the designated area and following traditional methods can bear the Cabrales name.

The production of Cabrales cheese begins with the collection of fresh cow's milk, sometimes blended with goat and sheep milk. The milk is heated and curdled using natural rennet. After the curds are cut and drained, they are placed into molds and lightly pressed to form the cheese wheels. The cheese is then salted and transferred to the natural limestone caves of the Picos de Europa, where it is aged for a minimum of two months. During this period, the cheese is regularly turned and brushed to encourage the growth of Penicillium mold, which creates the iconic blue veins. The cave's humidity and temperature fluctuations play a crucial role in developing the cheese's complex flavors and textures.

Cabrales cheese boasts a robust and tangy flavor with a sharp, slightly spicy finish. Its aroma is pungent and earthy, reflecting its cave-aged origins. The texture is creamy yet crumbly, with the blue veins adding a distinct sharpness and depth. The cheese's intensity can vary depending on its age, with older cheeses offering a more pronounced and complex taste.

Cabrales pairs wonderfully with full-bodied red wines such as Rioja or Tempranillo, which complement its bold flavors. For beer enthusiasts, a rich stout or porter can balance the cheese's intensity. Traditional accompaniments include crusty bread, quince paste, and walnuts. For a modern twist, try it drizzled with honey or incorporated into a savory blue cheese and pear tart. Its strong flavor also makes it an excellent addition to salads or as a topping for grilled meats.