'Cabrales' blue cheese wedge 675g (approx)

As seen in Rick Stein's Spain program, Cabrales cheese is produced only in the village of Cabrales and three villages of the Peñamellera Alta, located on the most northern part of the rugged Picos de Europa Peaks in eastern Asturias.

Cabrales is all-natural and truly artisanal. There is a slow and careful aging process that takes place in the damp caves of Asturias, under cold, oxygenated and very humid conditions. The cheeses are turned periodically until the paste has been completely grown with mould, acquiring its deep blue veining and resulting in a thick texture with the characteristic creamy and piquant flavour.

This cheese is produced with raw milk and mainly of cow's milk. However, as most farmers keep mixed herds, blends of goat and ewe's milk are used in the spring and summer.

The blue mould appears naturally and is not injected in the case of its cousins, Danish Bleu and French Camembert.

There are only limited quantities available because the cheese makers use traditional farm-house methods, in small, family-run dairies of the township.

Cabrales is best served with a rustic style bread, or with large beefsteak tomatoes, figs, or nuts. It also goes well with cider or a good port.

The taste is piquant, strong and powerful and yet creamy at the same time. It is not for the faint-hearted. The cheese has a strong aroma and a lovely salty tang that really bites the tongue. It also has a robust flavour of lingering complexity with woody, lemony tones.

Weight: 675g (approx)

£22.30

Quantity