Available in half pound increments
The cheese can be made from unpasteurized cow’s milk or blended with goat and/or sheep milk. It is aged between two and four months in naturally formed limestone caves. Chilly and humid conditions in the caves facilitate the growth of bluish-green penicillium mold on this highly prized cheese. Unlike other blue cheeses injected with Penicillium, Cabrales cures from the outside of the cheese to the inward.
A finished Cabrales can be characterized by its strong, penetrating aroma and sharp, acidic, slightly salty taste. It pairs well with red wine, fresh figs, salami, sweet sherry and dry sausages. The cheese is treasured as a base for sauces, for melting over grilled or roasted meats and goes well along with baguette slices, crackers, or fruit.
Raw Cows Milk - Product of Spain