Cabrales is one of the most important blue cheeses in the world. Its name comes from the Asturias village where it has been made since time immemorial. It is made with raw cow, sheep and goat milk, curds and salt and Penicillium Rocheforti fungi. All the milk used on its production come exclusively from herds raised on this zone of production, in the Picos de Europa Mountains.
The milk is first heated and curdled by the addition of rennet. The whey is removed from the curds, which are then packed into cylindrical molds called “arnios”, salted and left to cure and harden. After two weeks, the Cabrales is aged a further two to five months in natural caves, in the mountains of the area. The cheeses are placed on wooden shelves where they are periodically turned and cleaned.
His court is white with blue-green pigmentation, produced by Penicillium. It has intense aromas of maturation, with touches of volatiles. In the mouth it is flux, paste, with balanced complex flavors, slight spicy. It has a lingering aftertaste while maintaining balance and pleasant flavor.
