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Cabrales Cheese

Cabrales cheese isn't for the faint of heart. Hailing from the rugged Picos de Europa mountains in Asturias, Spain, this semi-hard blue cheese is an intense and unforgettable experience. With its characteristic blue-green veins, pungent aroma, and sharp, salty taste, Cabrales is a testament to the wild beauty and unique terroir of the region. It's a cheese that demands attention, captivating those who dare to venture into its depths.

Introduction to Cabrales Cheese

While many blue cheeses share a similar marbled appearance, Cabrales stands in a league of its own. It’s crafted from a blend of raw cow’s, sheep’s, and goat’s milk, then aged for several months in the cool, humid caves of the Picos de Europa. This natural aging process fosters the growth of Penicillium molds, which contribute to the cheese’s signature blue veins and its complex flavor profile. The result is a cheese that is at once earthy, spicy, and slightly sweet, with a lingering finish that dances on the tongue.

Culinary Uses of Cabrales Cheese

Cabrales’ intense flavor profile makes it a powerful ingredient in the kitchen:

  • Cheese Boards: Cabrales commands attention on a cheese board, paired with crusty bread, honey, walnuts, dried fruits, and a full-bodied red wine or sweet sherry.
  • Salad Star: Crumble Cabrales over salads with bitter greens, roasted pears, and candied pecans for a sweet, salty, and satisfying combination.
  • Melt and Drizzle: Melt Cabrales into a sauce and drizzle it over grilled steaks, roasted vegetables, or mashed potatoes for an umami-rich flavor explosion.
  • Stuffed Delights: Combine crumbled Cabrales with ground beef, chorizo, or mushrooms to create a flavorful filling for burgers, empanadas, or stuffed peppers.
  • Dessert Twist: Unexpectedly, Cabrales can be paired with chocolate or caramel desserts for a salty-sweet contrast that delights the palate.

Tips

  • Start small: Due to its intensity, begin with a small amount of Cabrales and gradually increase to your liking.
  • Serve at room temperature: Allow Cabrales to sit at room temperature for about 30 minutes before serving to unlock its full flavor and aroma.
  • Embrace the aroma: The pungent smell is part of the Cabrales experience – don’t be afraid of it!
  • Explore pairings: Experiment with different pairings to discover new and exciting flavor combinations.
Food & Ingredients

Types of Cheese

May 24, 2024

Welcome, culinary explorers, to an exploration of one of the most diverse and beloved food categories on the planet: types of cheese. From the subtly nuanced to the boldly assertive, the sheer variety of types of cheese available is a testament to centuries of tradition, innovation, and the magic of milk transformation. This article will serve as your guide to understanding the broad spectrum of types of cheese, focusing on their general characteristics, production principles, and how these various types of cheese enrich our culinary landscape. We aim to provide a comprehensive overview that will enhance your appreciation for the incredible array of types of cheese that grace markets and tables worldwide, all without singling out any specific named varieties.

Read More
Tom the Chef Tom the Chef Founder

A Brief History of Cabrales Cheese

Cabrales cheese has a long and storied history in the Picos de Europa mountains. Traditionally, shepherds crafted the cheese during the summer months, using milk from their grazing herds. The cheese was then aged in the region’s natural caves, where the unique environmental conditions contributed to its distinct flavor profile. Today, Cabrales is still produced using time-honored techniques, ensuring the continuation of this culinary tradition.

Health Benefits of Cabrales Cheese

Cabrales, like other blue cheeses, offers nutritional value:

  • Good source of calcium: Crucial for bone health.
  • Rich in protein: Supports muscle growth and maintenance.
  • Contains beneficial bacteria: May contribute to a healthy gut microbiome.

Cabrales cheese is an adventure for the senses, a culinary voyage to the heart of the Picos de Europa mountains. It’s a cheese that challenges and rewards, a testament to the art of cheesemaking and the power of nature’s flavors.

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