I like to think that I am somewhat of a cheese connoisseur; well maybe connoisseur is pushing it, but I do love cheese, all types of cheese, from all corners of the globe and I especially like cheese accompanied by a good Spanish red wine. In fact the only cheese I am not keen on is that of the goat variety and when you live in Spain that can be a bit of a problem, as a high percentage of Spanish cheese is produced from goats milk. However, there is one very special Spanish cheese that I can’t resist, even with its goats milk content. Its name? Queso Cabrales (Cheese).
Cabrales cheese has a flavour so unique and distinct, it’s only produced in the village of the same name and three other local villages in the principality of Asturias and its production is a closely guarded secret.
The village of Cabrales is set within the Peñamellera Alta, in the stunning mountain range and Natural Park of the Picos de Europa. Cabrales cheese is undoubtedly the best-known Spanish blue cheese. It has deep blue veins, a creamy texture and a pungent and provocative flavour, almost fiery. Its smell isn’t shy either; if you blush at a strong, flavoursome cheese, then Cabrales definitely isn’t for you.
The cheese is produced in limited quantities and is therefore more expensive than a typical Gorgonzola or other supermarket shelf blue cheese. It is easily recognised by its foil wrapping, which proudly denotes the Cabrales ‘Denominación de Origen’, which means it has been authenticated by the Cheese Regulatory Board and awarded for the high quality of the cheese.
A semi-cured to cured cheese, Cabrales is produced from unpasteurised high mountain cow milk, which can be mixed with sheep or goat’s milk. The cheese making process must start in the morning, during the summer and with only milk fresh that morning. The production is so exact to ensure the highest quality is always achieved and hasn’t altered in centuries; well when you get something right, you get something right; as the saying goes, “if it ain’t broke, don’t fix it”.
One of the key elements to the production of the cheese is its storage. High up in the Picos de Europa, where the natural terrain suffers from strong erosion due to the level of rainfall, natural deep caverns and caves are produced, which are used as natural cellars and storage rooms. The caves face north and are subject to frequent air-blows that oxygenate the air, keeping a constant cold temperature and high humidity level. The complex microbiological process that occurs within the caves results in one of the most delicious cheeses in the world. Known as the “Blue from Asturias”, one specialist cheese company call Cabrales a “Complex masterpiece, one of the worlds most striking cheeses”.
So how to eat Cabrales? There are many ways to enjoy its distinct and pungent flavour. With a good Salchichon (Spanish-style salami) and a wonderful full-bodied Spanish wine, or melted over meat, or in salads and sauces. Personally one of the most delicious ways of serving it up is on a toast bread, slightly melted with a date on top. Due to its piquant character, it mixes amazingly well with sweet flavours, creating an almost sweet and sour touch. With this in mind you can also serve Cabrales with a sweet wine or sherry, such as Pedro Ximenez.
Great character, blue blood, a complex masterpiece indeed. Queso Cabrales gets my vote every time.
If you want to savour this delicious cheese and explore the stunning scenery of Asturias and the Picos de Europa then visit out Asturias holiday guide.
Image credits @FlickR: jlastras / habladorcito / morberg
