Cabrales cheese

Cabrales cheese is a traditional, natural cheese made in the Asturias region of Spain. It is named after the municipality of Cabrales, where it is primarily produced. The cheese is made from unpasteurized cow's milk, or a blend of cow, goat, and sheep's milk. It is one of the most recognized blue cheeses in the world due to its strong flavor and pungent aroma.

History

The exact origins of Cabrales cheese are unknown, but it is believed to have been produced in the Asturias region for several centuries. The cheese is traditionally made in natural caves in the mountains of the region, where it is aged for several months. The unique microclimate of these caves contributes to the distinctive flavor and aroma of the cheese.

Production

The production of Cabrales cheese is a labor-intensive process that requires a high level of skill and knowledge. The milk used in the production is unpasteurized, which contributes to the cheese's unique flavor. After the cheese is made, it is aged in natural caves for a minimum of two months, but some cheeses are aged for up to six months. During this time, the cheese is regularly turned and cleaned to ensure even maturation.

Characteristics

Cabrales cheese is known for its strong, pungent flavor and aroma. The cheese has a creamy, slightly crumbly texture and a blue-green mold that gives it its distinctive appearance. The flavor of the cheese can vary depending on the blend of milk used in its production, with cheeses made from a blend of cow, goat, and sheep's milk having a more complex flavor than those made from cow's milk alone.

Culinary uses

Cabrales cheese is often served as a table cheese, but it can also be used in a variety of dishes. It is commonly used in sauces, salads, and pasta dishes, and it pairs well with strong red wines and dark beers. The cheese is also a popular ingredient in Asturian cuisine, where it is used in dishes such as fabada asturiana, a traditional bean stew.

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