Frederic Melton
Cabrales (Queso de Cabrales) is a Spanish cheese with a strong, distinctive flavour and a creamy texture. It is made from a blend of cow, goat and sheep's milk and is aged in natural caves in the mountains for between two and six months. During this time, the cheese develops an intense blue-green mould, which gives it a strong, tangy flavour and a crumbly texture. The unique conditions of the caves in the Picos de Europa mountains contribute to the distinctiveness of Cabrales, with the cheese absorbing the flavours of its surroundings.
| Characteristics | Values |
|---|---|
| Flavour | Strong, tangy, salty, spicy, sharp, acidic, slightly savoury |
| Texture | Crumbly yet creamy, smooth, studded with crunchy granules of crystallized amino acids |
| Colour | White when young, darkens to grey with blue veins when mature |
| Shape | Cylindrical |
| Height | 7 to 15 cm |
| Diameter | Variable |
| Weight | Variable |
| Rind | Soft, thin, creamy, grey with yellow-reddish areas |
| Paste | Unctuous consistency, varying degrees of cohesion, compact and without eyes |
| Fat Content | Not less than 45% of dry matter |
| Milk | Cow, goat, sheep |
| Production Area | Council of Cabrales and three villages of Peñamellera Alta |
| Origin | Asturias, Northwestern Spain |
| Ageing Process | 2-6 months in natural limestone caves |
| Cave Conditions | Chilly, humid, 90% relative humidity, temperature of 7-13°C |
| Wrapping | Dark-green-coloured aluminium foil with the registered official stamp of the PDO Queso de Cabrales |
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What You'll Learn
Cow, goat and sheep's milk
Cabrales cheese is made from a blend of cow, goat, and sheep's milk. It is a traditional Spanish cheese known for its strong and distinctive flavours. The cheese is produced using traditional methods, including hand-milking and the use of natural caves for ageing.
During the ageing process, which typically lasts between two to six months, the cheese develops an intense blue-green mould, creating veins and pockets. This mould gives the cheese a strong, tangy flavour and a crumbly yet creamy texture. The unique conditions of the caves in the Picos de Europa mountains contribute to the distinctiveness of Cabrales. The cheese absorbs the flavours of the caves, resulting in a complex and earthy taste.
The milk used in the production of Cabrales must come exclusively from herds raised in a small zone of production in Northern Spain. The cheese is aged in natural limestone caves in the mountains, where high levels of humidity facilitate the growth of bluish-green Penicillium mould. This mould imparts the characteristic blue veins in the cheese, which contribute to its strong flavour and texture.
The process of making Cabrales cheese is carefully supervised to maintain high-quality standards and avoid fraud. The final product has a cylindrical shape, a soft and thin grey rind, and a creamy paste with varying degrees of cohesion. It is known for its sharp, spicy, and acidic taste, as well as its complex and earthy flavours.
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Artisanal production
Cabrales, or Queso de Cabrales, is a Spanish cheese with a strong and distinctive flavour. It is a PDO (Protected Designation of Origin) cheese, which means its name is protected by European law. This artisanal cheese is made primarily from cow's milk, with the addition of goat's and sheep's milk for added complexity.
The production of Cabrales involves traditional methods, including hand-milking and the use of natural caves for ageing. The process of artisanal production of Cabrales cheese is as follows:
Firstly, the milk used must come exclusively from herds raised in a small production zone in Northern Spain, specifically in the Council of Cabrales and three villages bordering the Council of Peñamellera Alta. The cheese is then made using a blend of raw cow's milk, along with milk from sheep and goats during the months of June and July. The blending of milk gives Cabrales its unique flavour profile.
Secondly, the cheese is aged in natural limestone caves in the nearby mountains for between two and six months. The specific conditions of these caves, with high humidity and cool temperatures, facilitate the growth of bluish-green penicillium mould on the cheese. This mould is responsible for the characteristic blue veins of Cabrales and contributes to its strong, tangy flavour. The cheese is periodically turned and cleaned during the ageing process, ensuring even mould development.
Finally, when the cheese is ready, it will have a smooth texture with holes and pockets of blue. It will also have a strong, penetrating aroma and a sharp, acidic, and slightly savoury taste. The mature cheese will have a grayish colour with more blue veining and a less compact texture than its younger counterpart.
Cabrales cheese has become an ambassador for the Asturias region of Spain, and its production is administratively supervised to maintain high-quality standards and avoid fraud. It is a true small-batch artisan cheese, and its unique flavour and texture make it a celebrated part of Spanish culinary culture.
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Aging in natural caves
Cabrales cheese is aged in natural caves in the mountains of the Picos de Europa range in Asturias, Northern Spain. The cheese is placed on wooden shelves known as talameras, where it is periodically turned and cleaned. The caves are chilly and humid, with a relative humidity of around 90% and a temperature of 7–13 °C (45–55 °F). These conditions facilitate the growth of bluish-green penicillium mould, which gives the cheese its distinctive blue veins and strong flavour.
The ageing process in the natural caves typically lasts for two to six months. During this time, the cheese develops an intense blue-green mould, creating veins and pockets. The mould imparts a strong, tangy, sharp, and spicy flavour, as well as a crumbly yet creamy texture. The cheese absorbs the flavours of the caves, resulting in a complex and earthy taste.
The unique conditions of the caves contribute to the distinctiveness of Cabrales cheese. The high levels of humidity in the caves allow the mould to penetrate naturally from the outside in, rather than by penicillium injection. This natural process gives the cheese its potent blue veins and strong flavour.
The production of Cabrales cheese involves traditional methods, including hand-milking and the use of natural caves for ageing. The milk used in the production of the cheese comes exclusively from herds raised in a small zone of production in the nearby mountains. The blend typically includes cow, goat, and sheep's milk, with the addition of goat's and sheep's milk providing added complexity to the flavour.
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Protected Designation of Origin
Cabrales cheese, or Queso de Cabrales, is a Protected Designation of Origin (PDO) cheese from Spain, specifically from the Asturias region in the northwest of the country. This designation is a recognition of the cheese's strong and distinctive flavours, which are a result of its traditional production methods and the unique conditions of its ageing caves.
The PDO status of Cabrales cheese means that its name is legally protected by European law, ensuring that only cheeses produced in the designated area of Cabrales and three villages of Peñamellera Alta can be labelled and sold as "Cabrales". This protection also extends to the traditional wrapping of the cheese, which is now required to be a dark green aluminium foil with the registered official stamp of the PDO Queso de Cabrales.
The production of Cabrales cheese follows high-quality standards and is administratively supervised to avoid fraud. It is made in small batches by rural dairy farmers using traditional methods such as hand-milking and the use of natural caves for ageing. The cheese is crafted from a blend of unpasteurized cow, goat, and sheep's milk, with all the milk coming exclusively from herds raised in the small production zone in Northern Spain.
The ageing process of Cabrales cheese typically lasts between two to six months. During this time, the cheese is placed in natural limestone caves in the Picos de Europa mountains, where high humidity and cool temperatures facilitate the growth of bluish-green Penicillium mould. This mould penetrates the cheese naturally, creating its signature potent blue veins and imparting a strong, tangy flavour. The unique conditions of the caves, including their chilliness and humidity, contribute to the distinctiveness of Cabrales cheese, as the cheese absorbs the flavours of its surroundings.
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Flavour and texture
Cabrales is a Spanish blue cheese with a strong, distinctive flavour and a crumbly yet creamy texture. The cheese is made from a blend of cow, goat and sheep's milk, with the addition of goat's and sheep's milk adding complexity to the flavour. It is a fatty blue cheese, with a minimum fat content of 45% of dry matter.
The cheese is aged for two to six months in natural limestone caves in the Picos de Europa mountains in Asturias, Northern Spain. The unique conditions of these caves, with high humidity and cool temperatures, facilitate the growth of bluish-green penicillium mould, creating the characteristic blue veins throughout the cheese. The mould imparts a tangy, spicy and piquant flavour, with earthy notes. The texture of the cheese is initially more compact and white, but as it matures, it darkens and becomes less compact, with a smooth texture punctuated by holes and pockets of blue.
When ripe, the cheese develops a strong, penetrating aroma and a sharp, acidic and slightly savoury taste. The flavour of Cabrales can be quite complex, and it is often paired with sweet accompaniments like honey, fig jam or sweet sherry to balance the intensity. It is also commonly served with Asturian cider or strong wines and spirits.
In terms of texture, the cheese has a soft, thin, creamy rind of grey colour with yellow-reddish areas. The paste is of unctuous consistency, with varying degrees of cohesion, compact and without eyes. The creamy paste is studded with crunchy granules of crystallized amino acids.
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Frequently asked questions
Cabrales cheese is made from a blend of unpasteurized or raw cow's milk, goat's milk, and sheep's milk.
All of the milk used in the production of Cabrales cheese must come exclusively from herds raised in a small zone of production in Northern Spain.
The process of making Cabrales cheese involves traditional methods such as hand-milking and the use of natural caves for ageing. The cheese is aged for 2 to 6 months, during which it develops an intense blue-green mould, creating veins and pockets.
Cabrales cheese is known for its strong, distinctive, and complex flavours. It has a crumbly yet creamy texture with a sharp, spicy, and tangy taste.
Cabrales cheese is best served with strong wines, spirits, ciders, and marcs. It can also be paired with sweet foods like honey, fig jam, or membrillo to balance the intensity of the cheese.
