Cabrales cheese
Cabrales cheese (
Spanish queso Cabrales) is a natural
cheese made in the artisan tradition by rural
dairy farmers. This cheese can be made of pure
cow's
milk, but, depending on availability, can also be blended with some
goat and/or
sheep milk as well. All the milk used in its production must come exclusively from herds raised in a small zone of production in northern
Spain. Cabrales is aged from two to six months in natural
caves in the
mountains nearby. In these caves, the
relative humidity is 90% and the
temperature varies between 7° and 13° C (45° - 55° F). These conditions favor the development of
penicillium molds, yielding veins of blue-greenish color. Cabrales is sharp and tangy, and even more so when made with mixed milks. Like
Gorgonzola and
Roquefort, it is a famous blue cheese whose name is often copied by inferior imitations.
Note: Contrary to popular belief, authentic Cabrales is wrapped in aluminum foil, not leaves. Spanish blue cheese wrapped in leaves is either called Valdeon or Picon.
See also: List of cheeses