Cheese story
What is Cabrales?
A powerful Asturian blue cheese matured in mountain caves.
Origin
Asturias, Spain
Milk
cow, goat and/or sheep
Board role
Blue / salty
Cheese profile
Country
Spain
Region
Asturias
Milk type
cow, goat and/or sheep
Texture
blue, semi-soft
Rind
natural
Ageing
2 to 5 months
Vegetarian
Check the rennet / producer
Milk treatment
traditionally raw
Flavour profile: intense, spicy, salty, blue
Origin, protection and character
Cabrales comes from Spain, especially Asturias. Its character comes from the balance of milk, texture, rind, ageing and local serving traditions.
Protected status
PDO/DOP
Typical ageing
2 to 5 months
How to serve Cabrales
cheese boards, sauces, steak
Good food matches
cider
honey
walnuts
Serving tip
Take it out of the fridge before serving so the texture softens and the flavour opens up. Softer cheeses usually need less time than hard aged cheeses.
Buying tip
Look for clean aroma, good texture and a style that matches the board: fresh and bright, soft and creamy, hard and nutty, blue and salty, or bold and washed-rind.
