A guide to Cabrales — Spain's intense blue cheese, aged in mountain caves of Asturias. Its fierce flavor and the truth about its cave aging.
Cabrales is Spain's most famous and most ferocious blue cheese — an intense, pungent, cave-aged cheese from the mountains of Asturias that ranks among the strongest blues in the world. For lovers of powerful cheese, it's a thrilling, unforgettable experience.
What Cabrales Is
Cabrales is a Protected Designation of Origin (DOP) blue cheese made in a small area of the Asturias region in northern Spain, in and around the Picos de Europa mountains. It's traditionally made from raw cow's milk, sometimes blended with goat's and sheep's milk when available, which can add complexity. It's a rugged, artisan cheese with deep roots in the mountain farming communities of the region.
Aged in Mountain Caves
Cabrales is famously aged in natural limestone caves high in the Picos de Europa mountains. These caves, with their cool temperatures, high humidity, and airflow, provide ideal conditions for the blue mold to develop naturally — the cheese is not always inoculated with mold but can develop its blue veining from the cave environment itself. Months of aging in these caves give Cabrales its intense character. Historically it was wrapped in leaves, though today it's typically wrapped in foil.
Flavor and Texture
Cabrales is moist, creamy, and crumbly, with extensive blue-green veining and a strong, pungent aroma. The flavor is fierce — intensely tangy, salty, savory, and spicy, with a powerful blue bite and a long, lingering, almost piquant finish. It's considerably stronger than many familiar blues, making it a cheese for serious blue-cheese lovers. The flavor can be sharp and almost aggressive, mellowing slightly with rich accompaniments.
How to Use Cabrales
Given its intensity, a little Cabrales goes a long way. It's excellent on a cheese board for the adventurous, served with crusty bread, honey, quince paste, or fruit to balance its power. It melts into a bold, savory sauce that's wonderful over steak — a classic Spanish pairing — and crumbles over salads and into dishes that can stand up to its strength. Pair it with sweet accompaniments to tame its bite.
Pairings
Cabrales pairs with bold, sweet drinks that can stand up to it: Asturian cider (the traditional local match), sweet wines, sherry, and robust reds. On the plate, honey, quince paste, figs, and nuts balance its fierce, salty tang.
Buying and Storing
Cabrales is sold in wedges, typically foil-wrapped. Choose a piece with even blue veining and a moist, creamy paste. Keep it wrapped in foil in the fridge and bring it to room temperature before serving so its flavor opens up. Because it's so intense, buy modest amounts.
Frequently Asked Questions
How strong is Cabrales?
Very. It's one of the world's most intense blue cheeses — fiercely tangy, salty, and pungent — best suited to serious blue-cheese lovers.
Where is Cabrales aged?
In natural limestone caves high in the Picos de Europa mountains of Asturias, whose cool, humid conditions develop its blue character.
What do you pair with Cabrales?
Sweet, bold accompaniments like honey, quince paste, and figs, with Asturian cider, sherry, or robust reds to drink.