Sheep’s Milk Cabrales Cheese La Antigua Azul 1.25Kg

Sheep’s Milk Cabrales Cheese – La Antigua Azul

Savour the deeply intense character of La Antigua Azul Sheep’s Milk Cabrales Cheese, a compelling cheese born from the rugged landscapes of Spain. Made with pure sheep’s milk, this Cabrales boasts a remarkably rich and creamy texture interwoven with striking blue veins that deliver a potent and zesty bite. Each mouthful explodes with a complex tapestry of robust flavours, leaving a lasting and deeply satisfying impression. La Antigua Azul embodies the art of traditional cheesemaking, offering a genuine and powerful taste of Spanish heritage. Dare to discover this exceptional Sheep’s Milk Cabrales and command the attention of any cheese connoisseur!

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

The essential stage is the cheese curing, which takes place in limestone caves of the Picos de Europa mountains. These caves provide ideal conditions, maintaining low temperatures and high humidity, allowing the natural microflora to encourage penicillium roqueforti development and striking blue vein formation. Curing can last two to six months. Cheeses are regularly turned and brushed, developing a firm, crumbly texture and sharp, intense flavour. The aroma is pungent, while the taste offers a dynamic mix of salty, spicy, and slightly acidic notes. The use of raw milk, the cave curing, and adherence to traditional methods grants Cabrales its protected designation of origin (PDO) status.

Cabrales is not for the faint-hearted. Its potent presence makes it a signature ingredient in Asturian cuisine. Commonly served with figs, quince paste, or honey, these sweet partners soften the cheese’s assertive character. It is also magnificent in blue cheese sauces for meats, sprinkled onto salads with pears and almonds, or crumbled over a freshly baked potato. Whipped with yogurt, it is transformed into a delectable dip or dressing. Cabrales is even featured on local pizzas and quiches, testament to its widespread appeal.

The roots of Cabrales cheese are intimately connected with the Asturian landscape and people. Shepherds have crafted these blue cheeses for centuries, using the wild mountain terrain and naturally cool caves for both curing and storage. This cheese became a staple among locals, appreciated for its longevity and nutrition. Today, Cabrales continues to be an ambassador of Asturian culinary traditions. Connoisseurs across the globe seek out its intense strength and genuine heritage.

Enjoy Sheep’s Milk Cabrales Cheese on a gourmet Spanish cheese board, paired with rustic breads, fresh grapes, or walnuts. Its magnificent blue veins and creamy backdrop make a stunning addition to any festive gathering. Whether presented at the end of a meal with sweet accompaniments, or used as the feature ingredient in a robust sauce for steak or pasta, this cheese commands respect and admiration.

How the Spanish Enjoy Sheep’s Milk Cabrales Cheese

Cabrales is central to Asturian gastronomy and is most popularly consumed in this northern Spanish region. Locals savour it sliced with rustic bread, sometimes paired with cider or strong local wines.

Asturians also enjoy Cabrales as part of a cheese board, often accompanied by sweet fruits such as pears, figs, or membrillo (quince paste). In traditional Asturian cooking, Cabrales is melted with cream to create thick sauces for meat or fish, especially in pixín (monkfish) stews or drizzled over grilled steaks and hamburgers.

It can also be whipped with yoghurt or cream to make dips, or crumbled atop salads with endive, pears, and nuts. This versatile cheese is celebrated at local festivals and used by home cooks and chefs alike to add depth and richness to meals, making it a proud regional delicacy enjoyed across Spain.