Bushra Griffith
Blue cheese is a beloved delicacy for many, but some varieties are more expensive than others. The world's most expensive blue cheese is Cabrales, a variety of cheese from northern Spain. A 2.2-kilogram wheel of this cheese sold for €30,000 (over $32,000) at auction. This semi-hard cheese is made from unpasteurized cow's milk and sometimes blended with goat or sheep's milk. It ages for at least eight months in the cool, humid limestone caves of the Asturian Picos de Europa Mountains, creating the perfect environment for the growth of penicillium, resulting in the characteristic blue cheese taste and aroma.
| Characteristics | Values |
|---|---|
| Name | Cabrales Blue Cheese |
| Place of origin | Asturias, Northern Spain |
| Producer | Rural dairy farmers |
| Type of milk | Cow's milk or a mixture of cow's, sheep's and goat's milk |
| Ageing period | Minimum of eight months |
| Ageing location | Limestone caves in the Asturian Picos de Europa Mountains |
| Ageing conditions | 90% humidity with a temperature between six and 12 degrees |
| Price | €30,000 (approximately $32,000) for a 2.2-kilogram wheel |
| Previous record holder | A different block of Cabrales sold in 2019 for $22,000 |
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What You'll Learn
Why is Cabrales blue cheese so expensive?
Cabrales blue cheese is considered the most expensive cheese in the world, with a 2.2-kilogram wheel selling for a record-breaking €30,000 (over $32,000) at auction. This high price can be attributed to several factors, including its limited production area, traditional production methods, and unique flavour.
Firstly, Cabrales blue cheese can only be produced in the administrative region of the Cabrales Council or other specifically designated nearby areas. This tightly controlled production zone ensures that the cheese maintains its distinctive flavour profile, which has been described as acidic and salty, with a strong aroma. The local microscopic organisms in this region contribute to the unique taste of the cheese.
Secondly, the traditional production methods of Cabrales blue cheese also contribute to its high price. It is made in the artisan tradition by rural dairy farmers in Asturias, Spain. The cheese is typically crafted from unpasteurized cow's milk, sometimes blended with goat or sheep's milk, which gives it a stronger and spicier flavour. All of the milk used in production must come exclusively from herds raised in a small zone of production in the mountains of the Picos de Europa.
Additionally, the curing and ageing process of Cabrales blue cheese is crucial to its flavour and texture. After the initial curing period of around two weeks, the cheese is then aged for at least eight months in natural caves in the limestone mountains of the area. The cool, humid conditions in these caves create the ideal environment for penicillium growth, which gives the cheese its characteristic blue veins, taste, and aroma.
The high price of Cabrales blue cheese also reflects the limited availability and demand for this sought-after delicacy. While typical Cabrales sells for around $40 per pound, its rarity and unique flavour profile make it a desirable option for cheese connoisseurs with a healthy budget.
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How is Cabrales blue cheese made?
Cabrales blue cheese, which is considered the most expensive cheese in the world, is made in the administrative region of Cabrales Council and some small towns in the Upper Peñamerella region. These areas are located at the foot of the Picos de Europa mountains in Asturias, Northern Spain. The cheese is made primarily from raw or unpasteurized cow's milk, with the addition of goat's and/or sheep's milk for added complexity. The production of Cabrales involves traditional methods, including hand-milking and the use of natural caves for ageing.
During the ageing process, which generally lasts for two to six months, the wheels of Cabrales are placed on wooden shelves known as talameras, where they are periodically turned and cleaned. The chilly and humid conditions in the caves, with temperatures of 7–13 °C (45–55 °F) and relative humidity of 90%, facilitate the growth of bluish-green penicillium mould, creating veins and pockets throughout the cheese. This mould imparts a strong, tangy, and sometimes acidic flavour to the cheese, as well as a crumbly yet creamy texture.
At the end of the ripening process, Cabrales cheese has a cylindrical shape, a soft, thin, creamy rind of grey colour with yellow-reddish areas, and a paste of unctuous consistency with varying degrees of cohesion. The fat content of the cheese is not less than 45% of the dry matter. The unique conditions of the caves in the Picos de Europa mountains contribute to the distinctiveness of Cabrales, as the cheese absorbs the flavours of the caves, resulting in a complex and earthy taste.
Traditionally, Cabrales was sold wrapped in the moist leaves of Acer pseudoplatanus (sycamore maple). However, nowadays, regulations require that commercially produced Cabrales be sold in dark-green-coloured aluminium foil with the registered official stamp of the PDO Queso de Cabrales. Within the production zone, it is still possible to find Cabrales cheese with the traditional maple leaf wrapping, although it is produced in small batches and is not approved for export.
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What does Cabrales blue cheese taste like?
Cabrales blue cheese is a semi-hard cheese that comes from northern Spain. It is made from unpasteurized cow's milk, sometimes blended with goat or sheep's milk, which gives it a stronger, spicier flavour. The cheese is aged for at least eight months in the cool, humid limestone caves of the Asturian Picos de Europa Mountains, where conditions are ideal for the growth of penicillium, the mould that gives blue cheese its distinctive taste and aroma.
Cabrales is known for its strong and distinctive flavours, described as acidic and salty, with a pungent aroma. The unique conditions of the caves in which it is aged contribute to the distinctiveness of the cheese, as it absorbs the flavours of its surroundings, resulting in a complex and earthy taste. The ageing process also gives the cheese its intense blue-green mould, creating veins and pockets that impart a strong, tangy flavour and a crumbly yet creamy texture.
The cheese itself can sometimes become almost entirely brown with blue/green mould throughout, but don't be discouraged by its appearance. Its taste is something to be experienced, although it may be too much for some people. The smell is stronger than the taste, and it pairs well with crusty bread, honey, or fresh fruit.
Cabrales is a protected designation of origin (PDO) cheese, meaning that it can only be called Cabrales if it is produced in the administrative region of the Cabrales Council or other specifically designated nearby areas. This tightly controlled production adds to its prestige and expense.
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Where is Cabrales blue cheese made?
Cabrales blue cheese, currently the world's most expensive cheese, is made in the administrative region of Cabrales Council and some small towns in the Upper Peñamerella region in northern Spain. These areas are located at the foot of the Asturian Picos de Europa Mountains.
The cheese is typically crafted from unpasteurized cow's milk sometimes blended with goat or sheep's milk. It is then aged for at least eight months in cool, humid natural limestone caves in the mountains, which create the ideal environment for the growth of penicillium mould. The mould works from the outside inwards to provide the characteristic blue cheese taste and aroma.
The production of Cabrales cheese is tightly controlled. For a cheese to truly be called Cabrales, it must be produced in the administrative region of the Cabrales Council or other specifically designated nearby areas. The microscopic organisms in these areas create the distinctive flavour of the cheese, which has been described as acidic and salty, with a strong aroma.
In the production zone, it is still possible to find Cabrales cheese with the traditional maple leaf wrapping, although it is only ever produced in small batches and is not approved for export.
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What is the price of Cabrales blue cheese per pound?
Cabrales blue cheese is one of the most expensive and prestigious blue cheeses in the world, renowned for its strong flavour and creamy texture. Made in the small town of Cabrales in northern Spain, this cheese has a long history and a dedicated following among cheese connoisseurs. So, what is the price of this coveted cheese?
The price of Cabrales blue cheese can vary depending on several factors, including its limited production and protected status, as well as its intricate production process. The cheese is made from a mixture of cow's, goat's, and sheep's milk, which must be sourced from specific local herds, contributing to its higher cost. The final product is carefully aged in the natural caves of the Cabrales region, which provides the ideal environment for the development of its distinctive blue veins and pungent flavour.
Typically, Cabrales blue cheese is sold by the kilo or half-kilo wheel, and the price can range from $50 to $70 per pound (approximately €45 to €63 per kilo). This price point places it among the most expensive blue cheeses available, alongside other renowned varieties like Roquefort and Stilton. However, it is important to note that the price can fluctuate based on availability, demand, and the specific retailer or distributor.
The high price of Cabrales blue cheese is a reflection of its quality and the meticulous craftsmanship that goes into its production. Each wheel is carefully tended to and aged to perfection, resulting in a rich, complex flavour that has become synonymous with this iconic Spanish cheese. For those seeking to indulge in this gourmet delicacy, the price per pound makes it a worthwhile investment for special occasions or as part of a sophisticated cheese platter.
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Frequently asked questions
The most expensive blue cheese in the world is Cabrales, a type of Asturian blue cheese from northern Spain. A 2.2-kilogram wheel of this cheese sold for €30,000 (over $32,000) at auction.
Cabrales is made from unpasteurized cow's milk or a blend of cow, sheep, and goat milk. It is aged for at least eight months in cool, humid limestone caves in the Asturian Picos de Europa Mountains, where the conditions are ideal for the growth of penicillium, giving the cheese its distinctive blue veins and strong flavor.
Cabrales is known for its intense, creamy, and rich texture, with a strong flavor and aroma. The addition of goat's milk to the recipe creates an even more intense smell.
