What Spanish cheese from Asturias is made from a blend of milks and aged in caves? Cabrales is the famous Asturian blue cheese described.
Cabrales is produced in the mountains of Asturias, in and around the Picos de Europa. Traditional versions may combine unpasteurized cow’s, goat’s, and sheep’s milk, although some modern cheeses use only one type of milk. The blend influences the cheese’s intensity, aroma, and texture.
After the curds are formed, drained, moulded, and salted, the cheese is matured in natural limestone caves. These caves provide cool temperatures and very high humidity, conditions that encourage Penicillium moulds to develop blue-green veins throughout the cheese. Ripening commonly lasts several months, and the finished cheese is creamy, pungent, and strongly flavoured.
Cabrales is protected under European geographical-origin rules, so authentic commercial cheese must meet regulations governing its production area and methods. It is not the same as Manchego, which is made from sheep’s milk, or Idiazábal, another Spanish cheese associated with sheep’s milk. Cabrales is traditionally wrapped in green foil for sale, replacing older leaf-wrapping practices.