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Spanish Cabrales

Cows Meet the Pigs Meet the Goats

Cabrales is a PDO (Protected Designation of Origin) awarded, Spanish semi-hard, fatty blue cheese, prepared within the administrative region of Cabrales Council.
The cheese is a mixture of raw cow’s, goat’s and sheep's milk aged between two and four months in natural formed limestone caves. Chilly and humid conditions in the caves facilitate the growth of bluish-green penicillium mould.  Unlike other blue cheeses injected with penicillium, Cabrales cures from the outside of the cheese to the inward.

A finished Cabrales can be characterized by its strong, penetrating aroma and sharp, acidic, slightly salty taste. It pairs well with red wine, fresh figs, salami, sweet sherry and dry sausages.