Cabrales cheese

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The traditional Cabrales cheese is a blue cheese with an international reputation and an incredible versatility in its consumption. It is produced in a traditional manner and it is matured in natural caves with high humidity and the presence of "penicilium." This mold gives the cheese an extraordinary flavor and potency.

You can buy Cabrales in three sizes, whole cheeses of about 500 grs, in wedges of 100 grs. or in wedges of 330 grs (wedges from a 2,5Kg cheese)

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Cabrales cheese
The traditional Cabrales cheese is a blue cheese with an international reputation and an incredible versatility in its consumption. It is produced in a traditional manner and it is matured in natural caves with high humidity and the presence of "penicilium." This mold gives the cheese an extraordinary flavor and potency.
You can buy Cabrales in three sizes, whole cheeses of about 500 grs, in wedges of 100 grs. or in wedges of 330 grs (wedges from a 2,5Kg cheese)
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Data sheet

Weight	500 grs. / 100 grs.
Milk	Vaca y oveja
Mature period	Entre 2 y 4 meses
Flavour intensity	Strong
Geographical area	Asturias
Country	Spain
Pairing	Sidra, frutos secos, fruta (uvas, manzanas, etc.)
Curdling agent	Natural
Kind of milk	Raw
Format	Unit

More info

Cabrales Cheese

These cabrales are produced by a young couple whose family has been producing traditional cheese for many generations. It is made in the La Pandiella cheese factory.

Cabrales cheese is a type of blue cheese that is made in the Kingdom of Asturias (Spain) from the milk of cows, goats, and sheep. Its area of production is limited to the council of Cabrales and some locations in Peñamellera Alta. The cheese's rind is barely present; it has a creamy and soft surface similar to the inside of the cheese. When it is mature, it has a greenish-blue color and the cheese is creamy, with a strong smell. The cheese will be more or less yellow depending on how much cow's milk is used, therefore it generally appears as a rather white color.

Its versatility of use is very broad; from its direct consumption combined with a good red wine or with natural cider as it is consumed in Asturias, even as an accompaniment in more flavorful sauces for meat and fish.