Master Maturer’s Selection Cabrales Cheese Wedge (100g)

Cabrales cheese, a powerful blue cheese from Asturias, Spain, is a testament to traditional cheesemaking. Its unique characteristics arise from the specific environment where it matures.

The process begins with raw cow’s milk, often blended with sheep’s or goat’s milk depending on the season. The curd is then formed, drained, and shaped into large, cylindrical cheeses. These cheeses are not pressed, allowing for the open texture that fosters blue mold growth.

The crucial stage is the maturation, which takes place in limestone caves. These caves, located in the Picos de Europa mountains, provide the ideal temperature and humidity for the cheese to develop its distinct flavour. The natural microflora within the caves contributes to the growth of penicillium roqueforti, the mould responsible for the blue veins.

During maturation, which can last from two to six months, the cheeses are regularly turned and brushed. This ensures even mould distribution and prevents excessive surface growth. The cheese gradually develops a firm, crumbly texture and a sharp, intense flavour. Its aroma is pungent, and the taste is a complex mix of salty, spicy, and slightly acidic notes.

Cabrales is not a subtle cheese. Its strength makes it a popular ingredient in Asturian cuisine. It is often served with sweet accompaniments like figs, quince paste, or honey, which balance its robust character. It is also used in sauces and dressings, adding a potent flavour to dishes.

The traditional method of production, the use of raw milk, and the cave maturation all contribute to the cheese’s protected designation of origin (PDO). This ensures that only cheeses made within the designated area, following specific guidelines, can bear the name Cabrales.

The cheese’s history is deeply intertwined with the Asturian landscape. Shepherds have been making Cabrales for centuries, using the natural resources available in the mountains. The caves provided a natural environment for storage and aging, and the cheese became a staple food for the local population.

Today, Cabrales remains a symbol of Asturian culinary heritage. Its strong flavour and traditional production methods continue to attract cheese enthusiasts from around the world.