Cabrales cheese Totally Explained

Everything about Cabrales Cheese totally explained

Cabrales cheese (Spanish queso de Cabrales, Asturian quesu Cabrales) is a natural cheese made in the artisan tradition by rural dairy farmers. This cheese can be made of pure cow’s milk, but, depending on availability, can also be blended with some goat and/or sheep milk as well. All the milk used in its production must come exclusively from herds raised in a small zone of production in Asturias, in northern Spain.
Cabrales is aged from two to six months in natural caves in the limestone mountains of the area. In these caves, the relative humidity is typically 90% and the temperature is a cool 7–13°C (45–55°F). These conditions favor the development of penicillium molds, yielding veins of blue-greenish color. Cabrales has a strong flavour, sometimes quite acid, and can be very complex when made with mixed milks. Like Gorgonzola and Roquefort, it's a famous blue cheese whose name is often used by inferior imitations. Note: Contrary to popular belief, authentic Cabrales is usually unwrapped, not wrapped in leaves. Spanish blue cheese wrapped in leaves is either called Valdeón or Picon.

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