Ingredient

Cheese, cabrales

Cabrales Cheese: A Bold and Creamy Delight

Cabrales cheese is characterized by its strong, tangy flavor with hints of spice and a creamy, crumbly texture. It has a distinct blue-green marbled appearance, thanks to the presence of Penicillium molds. This artisanal cheese is typically aged in natural caves, allowing it to develop its complex flavors and aromas.

Milk and milk products (dairy)› Cheese› Ripened cheese› Firm - ripened cheeses› Firm-ripened blue mould-veined cheese

With its intense and robust flavor, Cabrales cheese offers a combination of sharpness, creaminess, and a slight spiciness that lingers on the palate.

Origins and history

Cabrales cheese has a rich history dating back to the 19th century in the Asturias region of Spain. It is believed to have been influenced by French Roquefort cheese-making techniques brought by shepherds returning from their seasonal migrations. Today, Cabrales cheese is still produced using traditional methods, including the use of raw cow's, sheep's, or goat's milk. It holds a Protected Designation of Origin (PDO) status, ensuring its authenticity and quality.

Nutritional information

Cabrales cheese is a good source of calcium, protein, and vitamin B12. It is also relatively high in fat and sodium, so moderation is key. A 1-ounce (28g) serving of Cabrales cheese provides approximately 110 calories.

Allergens

Cabrales cheese may contain allergens such as milk and dairy products.

How to select

When selecting Cabrales cheese, look for a cheese that is firm but slightly crumbly. It should have a strong, pungent aroma and a marbled appearance with blue-green veins. Avoid cheeses that appear overly dry or have an ammonia-like smell.

Storage recommendations

To maintain the freshness and quality of Cabrales cheese, it is best stored in the refrigerator. Wrap it tightly in wax paper or aluminum foil to prevent it from drying out or absorbing odors from other foods. It is recommended to consume the cheese within a few weeks of purchase for optimal flavor.

How to produce

Cabrales cheese is typically produced by skilled artisans using traditional methods in the Asturias region of Spain. However, amateur cheese enthusiasts can try their hand at making similar blue cheeses using cow's, sheep's, or goat's milk and specific cheese cultures and molds.

Preparation tips

Cabrales cheese is a versatile ingredient that can be enjoyed on its own, crumbled over salads, melted into sauces, or used as a flavorful addition to various dishes. It pairs well with fruits, nuts, and honey, and is often featured in traditional Spanish recipes such as Asturian bean stew and Cabrales cheese sauce for grilled meats.

Culinary uses

Cabrales cheese is commonly used in Spanish cuisine, particularly in the Asturias region. It is a key ingredient in dishes like Fabada Asturiana (Asturian bean stew), Cabrales cheese croquettes, and Cabrales cheese empanadas. It is also popular as a topping for grilled meats and in sandwiches.

Availability

Cabrales cheese is primarily available in Spain, particularly in the Asturias region where it is produced. It can also be found in specialty cheese shops and gourmet food stores worldwide.

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