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Cabrales Blue Cheese

Cabrales Blue Cheese is made in four villages, including one called Cabrales, in the Eastern Asturias region of North West Spain, at the northern point of Picos de Europa in a township called Peñamellera Alta.

It is a mix of raw milk from cows, goats and sheep, though milk mostly comes from cows as goat and sheep's milk is only available in the spring and summer.

The milk is heated to between 77 to 95 F (25 and 35 C.) Then goat rennet is added, and the mixture is allowed to sit 2 to 4 hours. The curd is coarsely cut, drained, then put loosely into moulds to allow air to get in. The cheese drains in the mould for up to 2 days, during which time the cheeses are turned. Then the cheeses are salted by hand over a period of 3 days. After that, the cheeses are aged 4 to 5 months in caves. The cheeses are regularly turned during aging.

The dark blue mould occurs naturally, working its way from the outside of the cheese in.

The cheese wheels are from 3 to 3 1/2 inches thick, weighing up to 5 to 6 pounds (9 cm thick, weighing up to 2.7 kg.) The wheels are sometimes wrapped in maple leaves, but more usually in foil.

The cheese is creamy with a sharp taste that is not as salty as other blue cheeses. The rind outside is yellow and quite smelly. The veins inside are so dark blue that they are almost black; sometimes there are almost more veins than ivory coloured cheese.

Cabrales Blue Cheese received its Spanish "Denominación de Origen" ("Denomination of Origin") in 1981.


1 cup, crumbled = 1/4 pound = 115g

See also:

Blue Cheeses

Beenleigh Blue Cheese; Blackstick's Velvet Cheese; Bleu Bénédictin Cheese; Bleu d'Auvergne; Bleu d'Causses; Bleu de Basque; Bleu de Bresse; Bleu de Gex; Bleu de Termignon; Blue Cheese; Blue Wensleydale; Buffalo Blue Cheese; Buxton Blue Cheese; Byland Blue Cheese; Cabrales Blue Cheese; Cambozola Cheese; Canterbury Blue Cheese; Caradon Blue Cheese; Cashel Blue Cheese; Colston Bassett Stilton Cheese; Cornish Blue Cheese; Crème de Saint Agur Cheese; Danish Blue Cheese; Devon Blue Cheese; Dolcelatte; Dorset Blue Vinney; Dunsyre Blue Cheese; Ermite Cheese; Exmoor Blue Cheese; Fourme d'Ambert Cheese; Fourme de Montbrison Cheese; Gorgonzola Cheese; Guler Cheese; Harbourne Blue Cheese; Jindi Deluxe Blue Cheese; Lanark Blue Cheese; Lancashire Blue Cheese; Maytag Blue Cheese; Mrs Bells Blue Cheese; Oxford Blue Cheese; Penicillium Glaucum; Penicillium Roqueforti; Point Reyes Blue Cheese; Roaring Forties Blue Cheese; Roquefort Cheese; Saint Agur Cheese; Shropshire Blue; Somerset Blue Cheese; Stilton; Strathdon Blue Cheese; Troo Bloo You Cheese; Valdeón Cheese

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Also called:

Queso Cabrales (Spanish)


Oulton, Randal. "Cabrales Blue Cheese." CooksInfo.com. Published 04 February 2004; revised 31 July 2005. Web. Accessed 06/19/2018. <http://www.cooksinfo.com/cabrales-blue-cheese>.

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