Surely the best known cheese outside the borders of the Asturias Principality. This cheese may be made from cow's milk, cow's and goat's milk, or a blend of three milks. It is a blue cheese cured in caves on the slopes of the Picos de Europa National Park in Asturias, protected by the Cabrales Cheese Protected Designation of Origin and frequently used in sauces; although it is exquisite to eat on its own with a piece of bread, or melted and mixed with other less-intense cheeses.
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Cabrales cheese is undoubtedly the most popular of the 40 cheeses of the largest cheese-making area in Europe: Asturias. Its popularity crossed the borders of the principality many years ago and a special place has been made for it on the tables and in the kitchens of homes and restaurants throughout Spain.
Cabrales cheese is an intense, sharp cheese with character whose qualities are accentuated as its maturing process progresses.
Cabrales cheese is widely used in cooking for making sauces or accompanying meat; although it is also ideal to enjoy on its own, on an Asturias cheese board; or melted with other cheeses in dishes such as pizza or cordon bleu.
Authentic Cabrales PDO cheese is recognisable by its blue-green penicillium veins spread throughout it; as well as the paper of the same colour in which the pieces covered by the Protected Designation of Origin are packaged.
Store in the refrigerator.
This Cabrales cheese format is presented in a vacuum-packed 350 g wedge. It is recommended to remove the cheese from its packaging and from the refrigerator at least 20 minutes before serving so that it recovers all of its qualities.