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

Cabrales Cheese Wedge – Master Maturer’s Selection

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 cures. The journey begins in the green valleys of Asturias with raw cow’s, sheep’s or goat’s milk, often blended to enhance the range of flavours depending on the season. The freshly collected milk is gently soured using natural rennet, then slowly curdled and drained.

The resulting curds are shaped into distinctive, cylindrical cheeses without pressing, which gives Cabrales its open texture and encourages dramatic blue mould growth. Once shaped and salted, the cheeses rest before starting the crucial curing stage. In Asturias, only cheeses meeting strict guidelines and originating in a specified area earn the name Cabrales, protected by its PDO status.

Curing takes place in natural limestone caves within the rugged Picos de Europa mountains. The caves, with humidity near 90% and steady temperatures between 8°C and 12°C, foster a unique community of native microflora. These conditions nurture the penicillium roqueforti mould and enable striking blue-green veins to flourish throughout the cheese while it cures for two to six months. Each Cabrales cheese is regularly turned and brushed, ensuring even mould development and preventing excess surface growth. These steps result in a cheese with a firm, crumbly texture and a strikingly sharp, complex flavour profile. The aroma is pungent, with layered notes of salt, spice, and acidity that linger on the palate.

Cabrales is a cheese of depth and intensity, highly prized by Asturian locals and cheese enthusiasts worldwide. Its strength is balanced in the region’s cuisine by pairing with sweet accompaniments such as figs, quince paste, honey, or fresh apples. These pairings mellow the savoury kick and showcase Cabrales’ character. You’ll often find it crumbled over endive and pear salads, sliced alongside walnuts, or transformed into rich sauces for grilled steak, especially entrecôte. Cream-based Cabrales sauces are a classic addition to pasta or roasted potatoes, bringing a sophisticated blue cheese note. Always serve at room temperature for the fullest depth of flavour and aroma.

The origins of Cabrales are rooted in the landscape and traditions of the Asturian shepherds. For centuries, they used local resources, natural caves for storage and curing, and raw milk to craft cheese able to withstand long journeys in the mountains. This practical, artisanal approach endures today, contributing to Cabrales’ reputation as a symbol of Asturian culinary heritage. Production remains local, and only the best cheeses earn the distinction of “Master Maturer’s Selection”—guaranteed for both authenticity and quality.

Cabrales appeals to passionate cheese lovers seeking something bold and memorable, yet it is also accessible in regional Spanish cooking. The curing process and careful management preserve its intensity while allowing subtle notes to shine through. Whether used in sauces, enjoyed solo with fruit and bread, or part of a cheese platter, it is certain to be a centrepiece of gourmet experience.

How the Spanish Enjoy Cabrales Cheese Wedge

Cabrales cheese is a foundation of Asturian gastronomy, regularly served as a centrepiece on cheese boards with cider or robust Spanish reds.

In village bars, locals enjoy cabrales accompanied by asturian sidra, artisanal apple cider, where the sharpness of the cheese complements the acidity and effervescence of the drink.

Equally, it’s typical to spread cabrales on bread or toasts with a little honey to offset its powerful bite. Asturian cooks whip cabrales with cream or yoghurt for dips and dressings, use it to top salads with pears and nuts, and melt it into creamy sauces for steak, pasta, or even hamburgers.

A classic preparation is cabrales sauce poured over steak or roasted potatoes, sometimes finished with fresh herbs. Cabrales has also found its way into inventive tapas, like stuffed piquillo peppers or on slices of tart apple. Through all these uses, the cheese remains a symbol of Asturian pride and artisanal tradition.