A true blue classic made from raw cows’,ewes’ and goats milk. Unlike most other blue cheeses the blue mould of Cabrales has not been added manually early in the cheese making process, but forms entirely by itself in the caves of the Picos de Europa mountains in Northern Spain. This strong flavoured creamy blue cheese has a soft grey rind and is covered in maple leaves, keeping the cheese moist and allowing it to breathe.
If you have Cabrales on your cheeseboard, it’s always good to have plenty of grapes or pears. Go for a mild and fruity chutney like Mango or Sweet Apple as this cheese can easily blow you away!
What with? If you want to be really Spanish, some cider (alcoholic or non-alcoholic) or red wine will be needed. Pour a few sips over a piece of Cabrales and mash with a fork until you have a nice paste. Hola! This bread spread is not for the faint hearted.