Asturiana Cabrales Cheese (650g)

Asturiana Cabrales Cheese

Cabrales Cheese stands out as one of Spain’s most striking blue cheeses, renowned for its strength and depth. Made in the green, mountainous region of Asturias, this cheese showcases the artisanal traditions unique to the area.

The process starts with raw cow’s milk, often blended with sheep’s or goat’s milk, depending on what is seasonally available. Once the curd forms, it is carefully drained and shaped into large, rustic cylinders, deliberately left unpressed to encourage the open texture that favours distinctive blue mould growth.

Curing takes place in natural limestone caves found in the Picos de Europa mountains, a defining stage for Cabrales Cheese. The consistently cool temperature and high humidity within these caves give rise to a natural microflora, nurturing the penicillium roqueforti mould that drives the iconic blue-green marbling throughout the cheese.

Aging can last from two to six months, with cheesemakers regularly turning and brushing the wheels to maintain even mould distribution and control the growth. Throughout this time, Cabrales takes on a firm, sometimes crumbly texture and develops an aroma that is both pungent and enticing. The flavour is bold, immediately intense on the palate, described as salty, spicy, and with notes of acidity that linger. Its strong personality makes it a pillar of Asturian cuisine and a true delight for cheese enthusiasts seeking authentic character.

Cabrales Cheese is a product with protected designation of origin status, ensuring only cheeses made within the specific Asturian Cabrales region, and following long-standing, traditional methods can carry the name. The result is a cheese that not only embodies a region but also centuries of cheesemaking know-how and a deep appreciation for natural environments.

The roots of Cabrales Cheese run deep in Asturian history. For centuries, mountain shepherds relied on the caves to safely cure cheese, transforming local milk into a food both sustaining and rich in protein. Today, the cheese remains an unmistakable symbol of the region and culinary heritage, highly sought after for its robust, unmistakable taste and rustic authenticity.

Cabrales Cheese is best served at room temperature to fully appreciate its aroma and layered flavours. It is often enjoyed with sweet elements such as quince paste, honey, or figs, which balance out the spiciness, or simply with a wedge of crusty bread.

For adventurous cooks, Cabrales can transform sauces and dressings, bringing a complex and potent flavour to meats or vegetables. It is also delicious whipped with yoghurt for a creamy dip or shaved over salads featuring pears and nuts. This cheese pairs beautifully with fruity white wines, non-oaked reds, or, best of all, traditional Asturian cider.

How the Spanish Enjoy Cabrales Cheese

Cabrales Cheese is deeply woven into Asturian culinary culture. In northern Spain, it is typically enjoyed as an appetiser or a highlight on cheese boards, presented with rustic bread, roasted nuts, or sweet accompaniments like quince or honey.

Asturians often use Cabrales to make a classic blue cheese sauce served over grilled meats, especially veal fillets in escalopines al cabrales, or melted into rich, creamy dressings for salads with pears, endive, and walnuts.

It also features in dips, whipped with yoghurt or soft cheese and stars in many local feasts, especially when paired with a glass of dry Asturian cider, echoing the cheese’s robust and spicy notes with the crispness of the local drink. In essence, to enjoy Cabrales is to share in the hospitality and strong flavours of Asturias.