Asturias · Spain
Cabrales
Cabrales is a pungent blue cheese from the Picos de Europa mountains of Asturias, made from raw cow's milk or a blend with sheep and goat milk. Farmers age it for months in natural limestone caves, where humidity and Penicillium moulds create its blue-green veining.
Approximate, per small wedge (~30g). Values vary by recipe and portion.
Where it comes from
Cabrales is a pungent blue cheese from the Picos de Europa mountains of Asturias, made from raw cow's milk or a blend with sheep and goat milk. Farmers age it for months in natural limestone caves, where humidity and Penicillium moulds create its blue-green veining. It holds a DOP and is traditionally wrapped in leaves, now foil.
Where to eat Cabrales
0 restaurants worldwide serve it.
The variants
Cabrales de Vaca
Pure cow's-milk version, made year-round.
Cabrales de Tres Leches
Blend of cow, sheep and goat milk, made in summer; most prized.
Picón Bejes-Tresviso
Closely related cave-aged blue from neighbouring Cantabria.
Cook it yourself
- Cabrales
A powerful raw-milk blue cheese from the Picos de Europa, aged for months in damp limestone caves that grow its blue-green veins. Intense and mineral, it is eaten in slivers with bread and cider, or melted into a fierce sauce for steak.