Cabrales is a type of blue cheese originating from the Cabrales region of Asturias, a northern province in Spain. This artisanal cheese has been produced by farmers in the Picos de Europa mountains for generations, though documented records of its production only reach back to the 18th century.
The traditional method of making Cabrales involves inoculating cow, goat, and/or sheep's milk with Penicillium roqueforti mold. The cheese is then aged in the region's natural limestone caves, which provide the ideal temperature and humidity for the mold to develop. During the aging process, which can last anywhere from 2 to 4 months, the cheese develops a distinct blue-green veining and a pungent, complex flavor profile.
Cabrales is considered one of Spain's greatest cheeses, prized for its bold, spicy-sweet taste and creamy, slightly crumbly texture. The flavor is often described as intense, with notes of earth, nuts, and a slight bitterness that lingers on the palate. This strong, assertive cheese is not for the faint of heart, but those who appreciate the depth of flavor it offers find it to be a true delicacy.
In traditional Asturian cuisine, Cabrales is often served as a table cheese, paired with crusty bread, membrillo (quince paste), and local cider. It is also used as an ingredient in various regional dishes, such as fabada (a hearty bean stew), revuelto de huevos con Cabrales (scrambled eggs with Cabrales), and even baked into savory pastries. Beyond its culinary applications, Cabrales is also considered a symbol of Asturian cultural identity and pride.
While the traditional Cabrales cheese is made from a blend of cow, goat, and sheep's milk, there are also variations that use only one type of milk. These single-milk Cabrales cheeses may have slightly different flavor profiles, but they still maintain the essential characteristics of the regional specialty. Additionally, some producers have experimented with aging the cheese for longer periods, resulting in even more intense and complex flavors.
Cabrales is a versatile cheese that can be enjoyed in a variety of ways. It is often used as a table cheese, but it can also be incorporated into salads, pasta dishes, and even desserts. Its bold, pungent flavor pairs well with crisp, acidic wines, such as Asturian cider or dry sherry, as well as with sweeter accompaniments like figs, honey, or nuts.