What is Cabrales cheese?

Panned and full -fledged Cabrales cheese (in Spanish, QueSo de Cabrales ) is the famous blue cheese made in the Asturia area in northern Spain. Real craft cheese, Cabrales is produced by hand in small doses under very specific conditions.

There are certain qualities that distinguish Cabrales among the blue cheeses of the world. There is no doubt that several of them result from the unique features of his geography of origin. Cabrales cheese is produced only in one place in the world: in the village of Cabrales and its immediate surroundings, in the Spanish province of Asturia, high in the Picos de Europa. Since the beginning of the 80's.

Rock mountain mountains in this area are difficult, rough terrain. Thanks to the erosion of the water, the deep cave for limestone. It is at damp, cold depths of these caves. There are conditions for improvement of renowned blue cheese Cabrales.

Milk Farmers from blackPenameller Alta, from which Cabrales is part, use raw milk from their cows and ewes and goats in spring and summer to make the cheese. Cabrales authentic cheese is produced according to the same techniques that have been used for centuries.

caves in which the cheese heals for two to six months is carefully selected. It must be at the correct altitude, pointing north, maintaining a relative humidity of around 90 percent, having a constant temperature between 45 and 55 ° F (7 and 13 ° C) and experiencing optimal air circulation.

Unlike other blue cheeses, which are injected with penicillium mold spores to form blue veins that run inside, cheese cheese from the outside. Once individual cheeses, usually in five Liberels, are set to cure in limestone caves, are sometimes rotated manually until the blue-green form has penetrated the paste or body of cheese.

The interior of the finished Cabrale cheeseS is a creamy and half -top, live with blue and appointed small cavities. The jelly -brown bark is natural, sticky and strongly scented. The taste of Cabrales is better than the taste of many other blue cheeses and can be characterized as sharp, assertive, slightly acidic and quite salty. It is well paired with red wine, fresh figs, grapes, sweet sherry and dry sausages like salami.

Cabrales is an excellent blue cheese for melting grilled or baked meat. Shattering with a little unsalted butter or strong cream, it is tasty served as a span for slices of baguettes, biscuits or fruit.