Cabrales Cheese: Spain’s Blue Gem

Nestled in the heart of the Asturias region in northern Spain, Cabrales cheese stands out as one of the most distinctive and revered blue cheeses in the world.

Known for its bold flavor and striking blue veins, Cabrales has captured the hearts and palates of cheese enthusiasts far and wide.

This artisanal cheese, with a history that dates back centuries, is a testament to the rich dairy traditions of Asturias.

Whether you’re a seasoned cheese connoisseur or a curious foodie, exploring the depths of Cabrales cheese offers a unique journey into the world of Spanish gastronomy.

Join us as we delve into the origins, production, and cultural significance of this exceptional Spanish cheese, and discover why Cabrales remains a beloved symbol of Asturian heritage.

What is Cabrales Cheese?

Cabrales cheese, known as “Queso de Cabrales” in Spanish, is a traditional blue cheese originating from the Asturias region in northern Spain.

This artisanal cheese is renowned for its intense flavor, creamy texture, and distinctive blue-green veins, which are a result of the natural mold that develops during the aging process.

Cabrales cheese is made using raw milk from cows, or a blend of cow, goat, and sheep milk, depending on the season and availability.

The production is a labor of love that follows time-honored methods passed down through generations. 

Cabrales cheese is protected by a Denomination of Origin (DO) status, which ensures that only cheese produced in the designated area of Asturias, using traditional methods, can bear the name.

This certification guarantees the authenticity and quality of Cabrales, making it a true gem of Spanish culinary heritage.

Known for its strong aroma and sharp, piquant taste, Cabrales is a favorite among blue cheese aficionados and is often enjoyed on its own, with bread, or paired with robust red wines and ciders.

Cabrales cheese boasts a rich history that reflects the deep-rooted dairy traditions of the Asturias region in northern Spain.

The origins of this distinctive blue cheese can be traced back centuries, with local farmers and herdsmen in the rugged Picos de Europa mountains producing Cabrales using time-honored methods passed down through generations.

The history of Cabrales cheese is closely intertwined with the pastoral lifestyle of Asturian villagers.

For centuries, families have relied on the abundant milk from their cows, goats, and sheep to produce this unique cheese.

The traditional process involved curdling the milk, draining the whey, and then salting the curds before placing the cheese in the natural limestone caves that dot the mountainsides.

These caves, with their high humidity and consistent temperatures, provided the perfect environment for the cheese to mature and develop its characteristic blue veins.

In the early days, Cabrales cheese was primarily consumed by the local communities, but its reputation gradually spread beyond the borders of Asturias.

By the 18th and 19th centuries, Cabrales had become a sought-after delicacy throughout Spain, celebrated for its robust flavor and unique production process.

The Spanish blue cheese was often traded in local markets and festivals, becoming a symbol of Asturian pride and culinary heritage.

The significance of Cabrales cheese in Asturian culture cannot be overstated. It has played a vital role in the local economy and social fabric, with entire communities participating in its production.

The cheese is also celebrated in various regional festivals, such as the annual Cabrales Cheese Fair, where producers showcase their best cheeses and compete for the title of the finest Cabrales.

In 1981, the Spanish Blue cheese was granted Denomination of Origin (DO) status, a recognition that ensures the protection and authenticity of this artisanal product.

The DO certification stipulates that only cheese produced in the designated area of Asturias, following traditional methods, can bear the name “Cabrales.”

This status has helped preserve the heritage and quality of Cabrales cheese, safeguarding it from imitation and maintaining its esteemed reputation.

Today, Cabrales cheese continues to be a symbol of Asturian heritage and a beloved component of Spanish gastronomy.

The production of Cabrales cheese is a meticulous process steeped in tradition, reflecting the artisanal craftsmanship of the Asturian region.

This blue cheese is crafted using raw milk, which can come from cows, goats, sheep, or a blend of these, depending on the season and the specific recipe followed by the cheesemaker.

Here’s a detailed look at the steps involved in creating this Spanish blue cheese:

Milk Collection and Curdling

The process begins with the collection of fresh, raw milk from local herds.

The milk is typically sourced from cows during the winter months and from a combination of cows, goats, and sheep during the summer, providing a rich and varied base for the cheese.

The milk is then heated gently and combined with natural rennet to curdle. This causes the milk to separate into solid curds and liquid whey.

Cutting and Draining the Curds

Once the curd has formed, it is cut into small pieces to release the whey.

The curds are then stirred and heated slightly to expel more whey, which is drained off.

This process helps achieve the desired texture and consistency of the cheese.

Salting and Molding

The curds are then salted by hand, a crucial step that not only enhances the flavor but also acts as a preservative. After salting, the curds are placed into molds, where they are pressed to remove any remaining whey and to form the cheese into its characteristic shape.

Aging in Natural Caves

One of the defining features of Cabrales cheese is its aging process, which takes place in the natural limestone caves of the Picos de Europa mountains.

These caves provide ideal conditions—high humidity and stable, cool temperatures—that are essential for the cheese’s maturation.

The cheeses are aged on wooden shelves, and during this time, they are periodically turned and monitored.

The unique environment of the caves allows the Penicillium mold to develop, creating the blue-green veins that are characteristic of Cabrales cheese.

This mold imparts the cheese with its strong, tangy flavor and distinctive aroma.

The aging process typically lasts between two to four months, although some producers may age the cheese for longer to achieve a more intense flavor.

Quality Control and Denomination of Origin

Cabrales cheese is protected by Denomination of Origin (DO) status, which ensures that only cheese produced in the specific regions of Asturias using traditional methods can be labeled as Cabrales.

This certification guarantees the authenticity and quality of the cheese, adhering to strict production standards.

Producers must follow rigorous quality control measures throughout the production process.

This includes regular inspections and testing to ensure that the cheese meets the high standards required by the DO certification.

These measures help maintain the integrity and reputation of Cabrales cheese, ensuring that each wheel reflects the rich heritage and craftsmanship of its origins.

Flavor Profile and Characteristics

Cabrales cheese is renowned for its bold and distinctive flavor, making it a favorite among blue cheese enthusiasts.

This artisanal cheese from the Asturias region in northern Spain is celebrated for its robust taste, creamy texture, and striking appearance.

Here’s a detailed look at the flavor profile and characteristics of Cabrales cheese:

Flavor Profile

• Intensity: It is known for its intense, pungent flavor that can be described as sharp, tangy, and slightly spicy. The strength of the flavor varies depending on the aging process, with longer-aged cheeses exhibiting more pronounced and complex taste notes.
• Creaminess: Despite its strong flavor, Cabrales cheese has a creamy and smooth texture that melts in the mouth. This creaminess balances the sharpness, creating a rich and satisfying taste experience.
• Aroma: The aroma of Cabrales is powerful and earthy, with hints of damp caves and mold. This distinctive smell is a hallmark of well-aged Cabrales and adds to its unique sensory appeal.
• Complexity: The flavor of Cabrales is multi-layered, with initial sharpness giving way to subtler undertones of sweetness and nuttiness. This complexity makes each bite a rich and evolving experience.

Physical Characteristics

• Appearance: Cabrales cheese is easily recognizable by its blue-green veins, which are the result of the Penicillium mold that develops during the aging process. These veins are dispersed throughout the cheese, creating a marbled effect that is both visually striking and indicative of its strong flavor.
• Color: The body of the cheese is typically off-white to pale yellow, contrasting with the blue-green mold. The rind, if present, can vary in color from light beige to dark brown, depending on the aging and storage conditions.
• Texture: Cabrales has a creamy yet slightly crumbly texture, making it easy to spread or crumble over dishes. The texture can become denser and firmer with extended aging, but it retains a melt-in-the-mouth quality that is characteristic of high-quality blue cheeses.
• Shape and Size: Traditional Cabrales cheese is usually cylindrical or wheel-shaped, with sizes varying depending on the producer. It can range from small rounds to larger wheels, but all forms share the same distinctive internal marbling.

Taste Comparisons

• Similarities: Cabrales is often compared to other blue cheeses like Roquefort and Gorgonzola, but it stands out due to its unique production process and the specific microclimate of the Asturias region. It shares the intense blue mold flavor typical of these cheeses but often has a more pronounced and complex taste.
• Differences: Unlike some milder blue cheeses, Cabrales is known for its bold, assertive flavor that may be overwhelming for those new to blue cheese. Its earthy and slightly spicy notes set it apart, making it a unique experience even for seasoned blue cheese lovers.

Pairing and Serving Queso Cabrales

Cabrales cheese, with its intense flavor and creamy texture, is a versatile ingredient that can be enjoyed in various ways.

Whether served on its own, paired with complementary foods and beverages, or used in recipes, Cabrales offers a rich and memorable culinary experience.

Here are some pairing and serving suggestions to help you make the most of this exceptional cheese:

Pairing with Beverages

• Wines: Cabrales pairs wonderfully with robust red wines that can stand up to its strong flavor. Consider Spanish reds such as Rioja or Ribera del Duero. For a contrast, try a sweet wine like Port or a Pedro Ximénez sherry, which can balance the cheese’s sharpness with their sweetness.
• Beers: Strong ales, stouts, and dark beers complement Cabrales well, as their rich and malty flavors harmonize with the cheese’s intensity. Belgian Trappist beers and barleywines are also excellent choices.
• Ciders: Asturian cider or sidra, is a traditional pairing for Cabrales, offering a refreshing acidity that cuts through the cheese’s creaminess. The crisp and slightly tart flavor of the cider provides a delightful contrast.

Pairing with Foods

• Bread and Crackers: Serve Cabrales with a variety of breads and crackers to provide a neutral base that highlights the cheese’s flavor. Rustic baguettes, whole-grain breads, and crisp crackers are all excellent options.
• Fruits: Fresh fruits like apples, pears, and figs complement Cabrales with their natural sweetness and juiciness. Dried fruits, such as apricots and dates, also provide a nice contrast to the cheese’s pungency.
• Nuts: Nuts like walnuts, almonds, and hazelnuts add a crunchy texture and a mild, nutty flavor that pairs well with Cabrales. Consider honey-roasted or lightly salted varieties for an extra layer of flavor.
• Honey and Jams: Drizzle honey or fruit jams over Cabrales for a sweet and savory combination. Fig jam, quince paste (membrillo), and apple chutney are particularly good choices.

Traditional Spanish Dishes Featuring Cabrales

• Stuffed Peppers: Use queso Cabrales to fill roasted bell peppers or Piquillo peppers, combining the cheese with ingredients like garlic, herbs, and breadcrumbs for a flavorful stuffing.
• Cabrales Sauce: Create a rich and creamy sauce by melting Cabrales with cream or butter. This sauce is perfect for drizzling over steaks, grilled meats, or roasted vegetables.
• Tortilla Española: Add crumbled Cabrales to a traditional Spanish tortilla (omelette) for a unique twist. The cheese will melt into the eggs, adding a rich and tangy flavor.
• Croquettes: Make Cabrales croquettes by mixing the cheese with mashed potatoes or béchamel sauce, forming the mixture into balls, breading them, and frying until golden brown.

Serving Suggestions

• Cheese Board: Feature Cabrales on a cheese board alongside other Spanish cheeses such as Manchego, Mahón, and Idiazábal. Add accompaniments like olives, cured meats (chorizo, jamón ibérico), and marinated vegetables.
• Salads: Crumble Cabrales over salads for a bold flavor boost. It pairs particularly well with mixed greens, walnuts, apples, and a vinaigrette dressing.
• Desserts: For an adventurous dessert, serve Cabrales with dark chocolate or a rich chocolate cake. The contrast between the cheese’s sharpness and the chocolate’s sweetness creates a unique and indulgent treat.

Health Benefits and Nutritional Information

Cabrales cheese is not only a culinary delight but also offers several health benefits when consumed in moderation.

Like many dairy products, Cabrales is rich in essential nutrients that contribute to a balanced diet.

Here’s a detailed look at the nutritional profile and health benefits of Cabrales cheese:

Nutritional Information

• Calories: Cabrales cheese is relatively high in calories due to its fat content. A typical serving of 30 grams (about one ounce) contains approximately 120-130 calories.
• Protein: Cabrales is a good source of protein, providing around 6-7 grams per serving. Protein is essential for muscle repair and growth, as well as overall bodily functions.
• Fat: Cabrales cheese contains about 10-12 grams of fat per serving, including both saturated and unsaturated fats. While high in fat, it also provides essential fatty acids that are important for health.
• Carbohydrates: This cheese is low in carbohydrates, with less than 1 gram per serving, making it suitable for low-carb diets.
• Calcium: Cabrales is an excellent source of calcium, with around 150-200 milligrams per serving. Calcium is crucial for maintaining strong bones and teeth.
• Vitamins and Minerals: Cabrales cheese contains several essential vitamins and minerals, including vitamin A, vitamin B12, phosphorus, and zinc, all of which play important roles in maintaining good health.

Health Benefits

• Bone Health: The high calcium content in Cabrales cheese helps maintain strong bones and teeth, reducing the risk of osteoporosis and other bone-related issues.
• Muscle Function: Protein in Cabrales aids in muscle repair and growth, making it a beneficial addition to the diet of those engaged in physical activities or strength training.
• Immune Support: Cabrales cheese contains zinc and vitamin B12, which are essential for a healthy immune system. Zinc plays a role in immune cell function, while vitamin B12 supports the production of red blood cells.
• Eye Health: The vitamin A in Cabrales cheese contributes to good vision and eye health. Vitamin A is vital for maintaining the integrity of vision and preventing night blindness.
• Energy Boost: The fats and proteins in Cabrales provide a sustained source of energy, making it a good snack for maintaining energy levels throughout the day.

Considerations and Moderation

• High Sodium Content: Like many cheeses, Cabrales is relatively high in sodium, which can contribute to high blood pressure if consumed in large quantities. It’s important to enjoy Cabrales in moderation, especially for those monitoring their sodium intake.
• Saturated Fat: Cabrales contains saturated fat, which should be consumed in moderation as part of a balanced diet. Excessive intake of saturated fat can contribute to heart disease and other health issues.
• Lactose Intolerance: While Cabrales cheese is lower in lactose than some other dairy products due to the fermentation process, it may still cause issues for those with severe lactose intolerance. Individuals with lactose intolerance should consume it in small amounts to gauge their tolerance level.

Buying and Storing Cabrales Cheese

Buying Cabrales Cheese

When purchasing Cabrales cheese, it’s important to ensure you are getting an authentic product to experience its true flavor and quality.

Here are some tips to help you buy the best Cabrales cheese:

• Look for Denomination of Origin (DO) Label: Authentic Cabrales cheese will have a Denomination of Origin (DO) label. This certification guarantees that the cheese has been produced in the specific region of Asturias, using traditional methods.
• Reputable Sources: Purchase Cabrales from reputable cheese shops, gourmet food stores, or online retailers that specialize in Spanish products. These sources are more likely to carry genuine and high-quality cheeses.
• Check the Packaging: Authentic Cabrales cheese is often wrapped in aluminum foil and may also be encased in a wooden box or a similar protective covering. Check the packaging for any signs of damage or improper storage.
• Appearance and Aroma: When possible, inspect the cheese before buying. Cabrales should have a creamy, pale yellow to off-white body with prominent blue-green veins. The aroma should be strong and earthy, indicative of its bold flavor.
• Freshness: Ensure that the cheese is fresh by checking the sell-by date. Fresher cheese will offer the best taste and texture.

Storing Cabrales Cheese

Proper storage is essential to maintain the quality and flavor of Cabrales cheese.

Here’s how to store it correctly:

• Refrigeration: Cabrales cheese should be stored in the refrigerator to keep it fresh. The ideal temperature for storing cheese is between 34°F and 38°F (1°C to 3°C).
• Wrapping: Wrap the cheese in wax paper or parchment paper first, then loosely in plastic wrap or place it in an airtight container. This method allows the cheese to breathe while preventing it from drying out or absorbing other odors in the refrigerator.
• Humidity Control: If your refrigerator has a humidity-controlled drawer, store the Cabrales cheese there. High humidity helps prevent the cheese from drying out.
• Avoid Freezing: Freezing Cabrales cheese is not recommended, as it can alter the texture and flavor. If you must freeze it, wrap it tightly and use it within a few months, but be prepared for some changes in quality.
• Handling: When handling Cabrales cheese, use clean utensils to avoid contamination. Cut off only the amount you plan to use and rewrap the remaining cheese promptly.
• Shelf Life: Cabrales cheese can last several weeks in the refrigerator if stored properly. Over time, the flavor may become more intense, so it’s best to consume it within a month for optimal taste.

Serving Temperature

For the best flavor and texture, serve Cabrales cheese at room temperature.

Remove it from the refrigerator about 30-60 minutes before serving.

This allows the cheese to soften and the flavors to become more pronounced.

Cultural Significance of the Spanish Blue Cheese

Cabrales cheese is not just a culinary delight; it is also a symbol of Asturian culture and heritage.

This iconic blue cheese holds a special place in the hearts of the people of Asturias, a region in northern Spain known for its rich dairy traditions and pastoral landscapes.

The cultural significance of Cabrales cheese is celebrated through various festivals and events that highlight its importance in local traditions and cuisine.

Cultural Significance

• Symbol of Asturian Identity: Cabrales cheese is a proud symbol of the Asturian identity. It reflects the region’s long-standing traditions in dairy farming and cheese-making. The methods used to produce Cabrales have been passed down through generations, preserving the cultural heritage and craftsmanship of the area.
• Economic Impact: The production and sale of Cabrales cheese play a significant role in the local economy. Many families and small-scale producers depend on cheese-making as a primary source of income. The Denomination of Origin (DO) status helps protect these producers and ensures the sustainability of their livelihoods.
• Gastronomic Reputation: Cabrales cheese has helped put Asturias on the map as a destination for food enthusiasts. Its bold flavor and artisanal quality attract cheese lovers from around the world, enhancing the region’s gastronomic reputation.

Festivals Celebrating Cabrales Cheese

• Cabrales Cheese Fair (Certamen del Queso Cabrales): The most famous event dedicated to Cabrales cheese is the annual Cabrales Cheese Fair, held in the village of Arenas de Cabrales. This festival takes place on the last Sunday of August and attracts thousands of visitors, including cheese producers, locals, and tourists. During the fair, producers showcase their best cheeses, and a panel of judges awards prizes for the finest Cabrales. The event also features traditional music, dancing, and other cultural activities, making it a vibrant celebration of Asturian heritage.
• Asturias Cheese Festival (Festival de los Quesos de Asturias): Held in the town of Tineo, this festival celebrates the diverse range of cheeses produced in Asturias, with Cabrales being a prominent feature. The event includes cheese tastings, competitions, and workshops, allowing visitors to learn about the different types of Asturian cheeses and their production methods.
• Gastronomic Events and Tastings: Throughout the year, various gastronomic events and tastings are held in Asturias and beyond, highlighting Cabrales cheese. These events often take place in local restaurants, food markets, and culinary festivals, providing opportunities for cheese lovers to sample and learn about Cabrales in different culinary contexts.

Cabrales in Local Cuisine

Cabrales cheese is an integral part of Asturian cuisine, used in a variety of traditional dishes and recipes.

Some popular ways to enjoy Cabrales include:

• Queso a la Sidra: A dish where Cabrales cheese is melted with Asturian cider, creating a rich and flavorful fondue-like sauce, often served with bread or potatoes.
• Cabrales-Stuffed Peppers: Piquillo peppers stuffed with a mixture of Cabrales cheese and other ingredients like garlic and herbs, offering a delightful combination of flavors.
• Cabrales Sauce: A creamy sauce made with Cabrales cheese, often used to enhance steaks, grilled meats, and vegetables. The intense flavor of the cheese adds a unique twist to these dishes.

Savor the Rich Heritage of Cabrales Cheese

Cabrales cheese is more than just a flavorful Spanish blue cheese; it is a testament to the rich cultural heritage and artisanal craftsmanship of the Asturias region in northern Spain.

From its deep historical roots and traditional production methods to its bold flavor profile and versatile culinary uses, Cabrales stands out as a unique and cherished component of Spanish gastronomy.

Whether enjoyed on its own, paired with complementary foods and beverages, or incorporated into traditional Spanish dishes, Cabrales offers a memorable and satisfying culinary experience.