- Cave-aged in the mountains of Asturias
- Super artisan from the village of Cabrales
- Piquant and flavorful blue veining
- Size - 1.2 lbs/19.2 oz wheel
Cabrales blue cheese is slowly aged in the caves near the Cantabrian Sea, under cold, very humid conditions.
Cabrales is all-natural and truly artisanal. The cheeses are turned by hand periodically until the paste has been completely grown with natural mold. This produces a deep blue veining in a thick texture with the characteristic creamy and piquant flavor.
It is produced only in the village of Cabrales and two other hamlets of the Peñamellera Alta Township on the northern spur of the rugged Picos de Europa in eastern Asturias.
The blue mold comes from the sides of the oceanside caves. It is not artificially injected, as is the case of its cousins - Danish Bleu and French Camembert.
There are only limited quantities available because the cheese makers use traditional farmhouse methods, in small family-run dairies of the township.
Raw milk, mainly cow's milk, is used to produce it. However, as most farmers keep mixed herds, blends of goat and ewe's milk are used in the spring and summer.
Goat and ewe's raw milk, rennet and salt.
- Lamb Nibbles with Cabrales Cheese (Bocaditos de Cordero con Queso Cabrales)
- Lobster with a Dressing of Pedro Ximénez and Sherry Vinegar (Bogavante con Aliño de Vinagre de Jerez al Pedro Ximenez)
- Salmon Steaks with Picón Bejes-Tresviso Cheese (Filetes de Salmón al Queso Picón Bejes- Treviso)
- Chicken Breast Fillets with Picón Bejes-Tresviso Cheese (Pechugas de Pollo al Queso Picón Bejes- Treviso)
- Valdeón or Cabrales Cheese Dip (Salsa de queso de Valdeón o Cabrales)
- Hake with Valdeón Cheese (Merluza con Queso Valdeon)
May We Suggest
May We Suggest
Customer ReviewsAverage rating from 13 reviews Write a review
"Wonderful texture and taste."
DAVID E Knox - Forest Hill, VA - Dec 7, 2014
"This is it. The King of all blues. If you like a strong, fantastic cheese, this is the one for you. I love it! Highly recommended."
Tom - SPRINGFIELD, IL - Nov 24, 2014
"I cant stay away from it and the wheel size is generous"
DaVonna Quernemoen - South Bend, IN - Jan 23, 2013
"I love this cheese however, the one I got from Tienda was extremely dry and crusty completely devoid of creaminess. Also having to buy a whole wheel (instead of half for example)and then finding that it is not right it was disappointing having to throw away parts of it."
Manuela - Oct 4, 2011
"This was by far the best blue I've ever tasted - and it's from my grandfather's region, bringing back memories in addition to fab flavor. I look forward to purchasing again."
Sally - Mar 17, 2011
"Never has a more delicious cheese been made!!"
Felicity - Dec 21, 2010
"I loike it alot.But seems to be a very inconsistent product (one time dry with massive veining) another almost wet ALA gorgonzola dolce.with little color or flavor very strange."
Richard - Dec 2, 2010
"The best Blue Cheese we have ever had!!!"
Vicki Kennedy - Apr 2, 2010
"I think my family owns this cheese...NO JOKE!"
lalagirl123 - Jan 13, 2010
"Simply the best blue you can find. Not for the faint of heart."
jerry y - Dec 20, 2009
"Full, balanced, spicy, creamy artisanal with all the flavour of Asturian mountains on it, Cabrales is close to "blue" perfection . For those who find it to strong, I recomend to maridate Cabrales with the refreshing and acid regional cider... and to keep on tasting it, you just have to get used to all this power to really appreciate it. As they say in Asturies "ye un quesu de campanilles" (ie un kesoo the kampanies). One of the best cheeses form Spain. Outstanding."
Pilar Fernandez - Oct 31, 2009
"Cabrales is the most powerful(and flavorful)of the blue cheeses and therefore should be eaten with that in mind. This cheese is worth every penny."
Joe Szymczak - Sep 21, 2009
"Even though we like "Blues", we felt this was a little to strong. Needs more "richness" in the flavor."
Randi Tokar - Feb 7, 2009