Cabrales Cheese Spread Master Tuner’s Selection (200g)

Cabrales Cheese Spread Master Tuner’s Selection

Cabrales Cheese Spread Master Tuner’s Selection delivers the essence of Asturias, Spain, right to the gourmet table. Crafted in the traditional fashion, this spread reveals the rich heritage of blue cheesemaking in the Picos de Europa mountains. Cabrales is produced from raw cow’s, sheep’s, and goat’s milk, blended according to seasonal availability. This method guarantees a creamy texture, an open body that encourages blue mould development, and an intense flavour unique to its cave curing process.

After forming the curd, large cylindrical cheeses are left unpressed. This open texture is the hallmark of Cabrales, which is then cured in natural limestone caves with steady temperatures and humidity, thanks to Asturia’s distinctive microclimate. Here, Penicillium roqueforti thrives, threading striking blue veins through the cheese and endowing it with signature aroma and taste. The curing spans from two to six months, each wheel being turned and brushed to ensure even mould growth and perfect ripening.

The result is a robust cheese spread with a creamy yet crumbly consistency, carrying pungent, salty, and tangy notes that combine depth and complexity in every bite. Its powerful presence is balanced with a slightly spicy, pleasantly acidic finish. Cabrales Cheese Spread has received protected designation of origin (PDO), confirming its authentic regional character and artisanal tradition.

Asturian cheesemakers have cherished and refined this process for centuries, shaping the region’s food culture. Traditionally, Cabrales was a shepherd’s staple, valued for its longevity and rich nutrition, and today it remains an emblem of northern Spain’s gastronomic pride.

Delight in Cabrales Cheese Spread simply smoothed onto bread, paired with quince paste or dried fruits. For entertaining, serve with crackers, walnuts, and slices of fresh fig. It shines as a gourmet spread for sandwiches or can be stirred into sauces for steaks, burgers, and roast vegetables to add a powerful Spanish twist.

Cabrales Cheese Spread can also be blended into creamy dips with yoghurt or cream and makes a unique addition to Spanish and international cheese boards. Asturians often enjoy it with cider, while adventurous cooks add it to dressings and top salads of pears, endive, and almonds for a savoury lift.

How the Spanish Enjoy Cabrales Cheese Spread

Cabrales cheese and its spreadable form are beloved across Asturias and northern Spain.

Locally, this spread is enjoyed on crusty bread with apple cider, served as an appetiser with membrillo (quince paste), or as part of elaborate cheese boards during festive gatherings.

Restaurants in Asturias commonly feature cabrales as a sauce for steaks, poured generously over grilled meats or drizzled onto roasted vegetables. Fried cabrales, paired with fruit compote, is another cherished classic in the region.

Home cooks blend this spread into dips, using natural yoghurt to cut the intensity, or add a spoonful to finish pasta and risotto. No Asturian celebration is complete without artisan cabrales, embodying the region’s culinary pride and bringing bold, authentic taste to everyday life.