Cabrales is Spain’s most formidable blue cheese, made in the Asturias mountains and aged in natural limestone caves in the Picos de Europa. It carries a DOP designation and is traditionally made from a blend of cow, sheep, and goat milk depending on the season.

Flavor Profile

Cabrales is intense by any standard. The cave environment produces blue veining that is often dense and irregular rather than neatly striated. The flavor is powerfully sharp, salty, and tangy with a spicy bite and a lingering mineral depth. It is considerably more aggressive than Roquefort or Gorgonzola, and a small amount is plenty.

How to Serve

Serve at room temperature in small portions on a board. In Asturias it is melted into a sauce for steak and served with the local hard cider. Its intensity means it needs sweet or fatty accompaniments to balance it.

Pairing Suggestions

Pair with Asturian sidra, a Pedro Ximénez sherry, or a Port. Serve with quince paste, honey, walnuts, and dark bread.

Storage

Wrap in foil and store in the refrigerator, well separated from other cheeses. Best within two weeks of cutting.