Cabrales Cheese
Cabrales is the best known of the Spanish blue cheeses. It is produced
in a very small section of Spain and it's producers jealously guard it's
origin and authenticity.
The cheese is produced in limited quantities using
traditional methods. It is made primarily with raw cow's milk, however
blends of goat and sheep milk may also be used. The aging period for Cabrales is a minimum of 3 months, most of which occurs in caves in Picos de
Europa where the conditions are
cold and very humid. The cheeses are turned periodically until the
paste is completely grown with mold, thus acquiring it's deep blue veining
and thick texture.
Cabrales has a very strong and intense flavor which
lingers. It is piquant with powerful aromas and a hint of mellowness.
It's texture is thick and creamy with color ranging from off-white to
caramel.
Enjoy Cabrales melted over meats, paired with fruits such
as grapes and figs, or mix with cream for a soft spread to use on bread. |
