Cabrales
Cabrales is a protected designation of origin (PDO) blue cheese from the Asturias region of Spain, made from cow's milk, goat's milk, or a blend thereof. Known for its intense, peppery flavor and distinctive blue-green veining created by the Penicillium mold, it develops its character through aging in natural mountain caves. This artisanal cheese represents one of Spain's most esteemed cheese traditions and is prized by cheese connoisseurs worldwide for its complexity and bold personality.
Flavor Profile
Aggressive, mouth-tingling sensation with a biting quality characteristic of natural cave-aged blues
Deep, cave-like mustiness and mineral notes from limestone cave aging and mold development
Slight sourness and lactic tang that cuts through the richness and adds complexity
Underlying smooth, fatty notes that balance the intensity and provide luxurious mouthfeel
Subtle green, herbal undertones from cave fungi and aging environment
Seasonality
Autumn (September-October) when new production peaks; best consumption December-April
Year-round in specialty cheese shops and Spanish markets; aged wheels available consistently
Best Months
Culinary Uses
Available Forms
Key Techniques
- Serving at room temperature
- Crumbling over dishes
- Melting over hot items
- Pairing with beverages
- Incorporating into sauces
Classic Dishes
Flavor Pairings
Perfect Pairings
The earthy bitterness and textural crunch of walnuts balances Cabrales' intensity and creates complementary flavor complexity
The sweet, tangy quince provides perfect counterbalance to the sharp, peppery notes; traditional Spanish cheese course combination
Fresh pear's delicate sweetness and juicy texture cleanse the palate and provide elegant contrast to the aggressive blue flavors
Floral sweetness of quality honey softens the peppery bite while enhancing the cheese's mineral and earthy undertones
Complex flavors match the bread's nuanced fermented character
Good Pairings
The dense, slightly sour notes of rye provide sturdy base and subtle contrast without overpowering the cheese
Bold red wines with tannins can stand up to Cabrales' intensity and create harmonious flavor combinations
Bold red wines with tannins can stand up to Cabrales' intensity and create harmonious flavor combinations
Cabrales can be crumbled over steaks or used in sauces for game and beef dishes
Sweet, jammy fig character complements the cheese's complexity with subtle fruity notes
Storage & Handling
Method
Wrap tightly in parchment paper or food-grade plastic wrap; store in cheese drawer or coldest part of refrigerator at 35-40°F (2-4°C)
Duration
2-3 weeks when properly wrapped
Pro Tips
- Never freeze Cabrales as it damages the delicate mold structure and texture
- Keep away from strong-smelling foods as it absorbs odors readily
- Allow cheese to come to room temperature 30 minutes before serving for optimal flavor expression
- Rewrap after each use to prevent drying out
- If mold develops on cut surfaces, it's safe to eat; wipe with damp cloth if preferred
Origin & Heritage
History
Cabrales has been produced in the Picos de Europa region since medieval times, with documented records dating back to the 13th century. The cheese was traditionally aged in natural limestone caves in the villages of Cabrales, Peñamellera Alta, Peñamellera Baja, and Amieva. The practice of cave-aging was perfected over centuries, taking advantage of the region's unique microclimate and natural caves. In 1985, Cabrales received PDO status, protecting its name and production methods. While primarily Spanish, the cheesemaking tradition shares similarities with other European blue cheeses like Roquefort and Gorgonzola.
Cultural Significance
Cabrales is deeply embedded in Asturian cultural identity and is celebrated annually at the International Cheese Festival (Festival del Queso) held in Cabrales village each September. The cheese represents the pastoral heritage of the Picos de Europa region, where shepherds and farmers have maintained ancestral practices for generations. It holds significant prestige in Spanish gastronomy and is considered a national treasure, symbolizing the region's commitment to artisanal, traditional food production.
The Science
Understanding the key chemical compounds helps explain why cabrales pairs well with certain ingredients.
The primary blue mold that creates characteristic blue-green veining, produces peppery, metallic compounds that define Cabrales' distinctive bite
Natural byproducts of mold metabolism that contribute to the sharp, peppery, slightly sulfurous aroma and flavor
Break down fats during aging, creating short-chain fatty acids responsible for tangy, acidic notes
Break down proteins into amino acids and peptides, developing the complex, umami-rich savory notes
Aromatic compounds that contribute subtle fruity, creamy undertones beneath the dominant peppery character
Quick Tips
TL;DR for Cabrales
Best For
Tabla de Quesos Asturianos, Cabrales Burger
Top Pairing
walnuts
Pro Tip
Serving at room temperature
Storage
2-3 weeks when properly wrapped fresh · Not suitable for freezing frozen
Nutrition
Per 100g
Health Benefits
- High in bioavailable protein for muscle maintenance and tissue repair
- Rich in calcium and phosphorus for bone health and density
- Contains probiotics from fermentation that support digestive health
- Provides conjugated linoleic acid (CLA) with potential anti-inflammatory properties
Buying Guide
Price Range: $$$
Look For
- Blue-green veining should be visible and evenly distributed throughout
- Creamy, slightly moist appearance without excessive weeping or liquid
- PDO certification label clearly marked on packaging
- Pungent, distinctive aroma (not musty or off-smelling)
Avoid
- Excessive ammonia smell indicating over-aging or improper storage
- Dry, cracked edges or sunken appearance suggesting dehydration
- Mold growing on surface that appears fuzzy or white (other than intentional blue veining)
- Packaging with unclear origin or missing PDO designation
Where to Find
- Specialty cheese shops and fromageries, Spanish and European specialty food markets, High-end supermarkets with dedicated cheese counters, Online gourmet food retailers, Spanish delicatessens and import shops, Direct from Asturian producers via mail order
Did You Know?
- 1.Cabrales is aged in natural limestone caves in the Picos de Europa where temperatures remain constant at 45-50°F (8-10°C) and humidity stays around 90% year-round, creating perfect conditions for blue mold development
- 2.The cheese's name comes from the village of Cabrales, whose name itself derives from 'cabras' (Spanish for goats), reflecting the historical importance of goat herding in the region
- 3.A single wheel of Cabrales can weigh between 2.2-5.5 pounds (1-2.5 kg) and requires an entire batch of milk to produce, making each wheel essentially a unique creation
- 4.The International Cheese Festival (Festival del Queso) in Cabrales, held every September since 1982, attracts thousands of visitors and features competitions for the best cheese, with some wheels achieving price premiums of hundreds of euros
- 5.Cabrales was historically made by shepherds during the summer months when they brought herds to high mountain pastures, with the cheese then aged in caves over the following months
Plating Guidance
Explore all techniques →Vessel
Temperature-appropriate plates - chilled for cold dairy
Color Palette
White and cream tones, contrast with colorful accompaniments
Arrangements
Garnish Ideas