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.
Approximate, per small wedge (~30g). Values vary by recipe and portion.
Ingredients
- ·200 g (about 7 oz) Cabrales cheese, at room temperature
- ·1 rustic loaf, sliced
- ·2 ripe pears or a bunch of grapes
- ·A handful of walnuts
- ·A bottle of Asturian cider or a glass of sweet wine, to serve
Method
- 1
Take the Cabrales out of the fridge at least 30 minutes before serving so it softens and its aromas open up.
- 2
Unwrap it and set it on a board or slate, keeping the natural rind on.
- 3
Slice or crumble the cheese into rough pieces rather than neat cubes, which suits its creamy, veined texture.
- 4
Arrange bread slices, pear wedges or grapes and walnuts around the cheese.
- 5
Serve as a tabla, letting each person spread the cheese onto bread and pair it with the sweet fruit and cider. For a sauce, gently melt 100 g of Cabrales with a splash of cream and cider to spoon over grilled steak.