Maturation: 2-4 months

Legend has it that a farmer was keeping his milk safe and cool in a cave when he saw a beautiful shepherdess. They fell in love and ran off together. Months later, he remembered that milk forgotten in the cave and found that it had been transformed into a delicious blue cheese. Since then, the cattlefarmers of Cabrales have kept the curd of the milk in caves for the mountain to do its magic.

This blue cheese produced in Asturias under Cabrales cheese PDO is a raw cow’s milk cheese, in which Penicillium Roquefortis develops naturally and spontaneously producing its characteristic greenish-blue streaks. It is recognizable for its strong, deep and musty flavour, with an intense and very creamy acidic background.

Cabrales cheese has a soft, moist and sticky rind, gray in color with yellow-reddish areas. Its interior is white-ivory with a profusion of blue-green areas and streaks. It is characterized by an intense, penetrating and enveloping aroma.

On the palate it has a creamy and somewhat grainy texture that becomes more friable when matures.

It is a cheese for lovers of strong flavour who appreciate the value of long tradition.

This type of cheese is consumed with whole wheat bread. A good combination is with sweet dried fruits such as raisins, dates or figs. In Asturias it is accompanied by cider and for dessert with walnuts. Cabrales cheese also pairs well with sweet wines (Porto, Moscatel, Malaga, PX) since the sweetness of the wine neutralizes the spiciness , leaving a clean, sweet and velvety palate.