Cabrales Blue Cheese from Asturias, D.O. - 1 Pound$39
- Cave-aged in the mountains of Asturias
- Super artisan from the village of Cabrales
- Bold and sharp
- Naturally blue, not injected
- Size - 16 oz/450 gr wheel
Cabrales blue cheese is slowly aged in the caves near the Cantabrian Sea, under cold, very humid conditions.
Cabrales is all-natural and truly artisanal. The cheeses are turned by hand periodically until the paste has been completely grown with natural mold. This produces a deep blue veining in a thick texture with the characteristic creamy and boldly sharp flavor.
It is produced only in the village of Cabrales and two other hamlets of the Peñamellera Alta Township on the northern spur of the rugged Picos de Europa in eastern Asturias.
The blue mold comes from the sides of the mountain caves. It is not artificially injected, as is the case of its cousins - Danish Bleu and French Camembert.
There are only limited quantities available because the cheese makers use traditional farmhouse methods, in small family-run dairies of the township.
Raw milk, mainly cow's milk, is used to produce it. However, as most farmers keep mixed herds, blends of goat and ewe's milk are used in the spring and summer.
Raw cow's milk, rennet and salt.
All information listed on our website, including nutrient content information, ingredient lists, and information relating to health claims is for informational purposes only and not provided as medical advice. You should carefully read all information in the actual product packaging and labels, including for food allergen, nutrient content and qualified health claims before using or consuming a product. La Tienda does not assume any liability for inaccuracies or misstatements about products.
Use and Care
This cheese may be refrigerated up to 6 months when unopened, and 3 to 4 weeks after opening.
When storing in the refrigerator after being opened, re-wrap the cheese well so it doesn’t dry out, but not too tightly so it can breathe.
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"I cant stay away from it and the wheel size is generous"
DaVonna - South Bend, IN January 2013
"I love this cheese however, the one I got from Tienda was extremely dry and crusty completely devoid of creaminess. Also having to buy a whole wheel (instead of half for example)and then finding that it is not right it was disappointing having to throw away parts of it."
Manuela - October 2011
"This was by far the best blue I've ever tasted - and it's from my grandfather's region, bringing back memories in addition to fab flavor. I look forward to purchasing again."
Sally - March 2011
"Never has a more delicious cheese been made!!"
Felicity - December 2010
MW - December 2010
"I loike it alot.But seems to be a very inconsistent product (one time dry with massive veining) another almost wet ALA gorgonzola dolce.with little color or flavor very strange."
Richard - December 2010
"The best Blue Cheese we have ever had!!!"
Vicki - April 2010
"I think my family owns this cheese...NO JOKE!"
lalagirl123 - January 2010
"Simply the best blue you can find. Not for the faint of heart."
jerry - December 2009
"Full, balanced, spicy, creamy artisanal with all the flavour of Asturian mountains on it, Cabrales is close to "blue" perfection . For those who find it to strong, I recomend to maridate Cabrales with the refreshing and acid regional cider... and to keep on tasting it, you just have to get used to all this power to really appreciate it. As they say in Asturies "ye un quesu de campanilles" (ie un kesoo the kampanies). One of the best cheeses form Spain. Outstanding."
Pilar - October 2009
"Cabrales is the most powerful(and flavorful)of the blue cheeses and therefore should be eaten with that in mind. This cheese is worth every penny."
Joe - September 2009
CECILIA - June 2009
"Even though we like "Blues", we felt this was a little to strong. Needs more "richness" in the flavor."
Randi - February 2009