Discovering Cabrales Cheese – Spain’s Bold Blue Cheese

When it comes to strong flavours and traditional craftsmanship, few cheeses can compete with Cabrales. This bold Spanish blue cheese comes from the green mountains of Asturias, where cheese-making is truly an art. If you’ve never tasted Cabrales, or even heard of it, it’s time to explore what makes it so special.

At Cheese Shop Nantwich, we love sharing stories about artisan cheeses and the people behind them. Cabrales is a cheese with a rich past, sharp flavours, and an unforgettable character that deserves a place on every cheese board. And trust us, once you try it, you’ll want it again and again.

The Origins of Cabrales – A Mountain Treasure

Cabrales cheese is made in the rugged region of Asturias, in northern Spain. This area is known for its wild terrain, lush pastures, and traditional farming practices. The cheese takes its name from the small village of Cabrales at the foot of the Picos de Europa mountains.

In this stunning region, local farming families have been producing Cabrales for centuries. They still follow the old ways, using milk from their own cows, goats and sheep. The blend of different milks gives the cheese its deep complexity and makes it a beautiful reflection of the land where it’s born.

The special taste of Cabrales comes partly from the environment. Farmers allow their animals to graze freely on mountain grasses and herbs. This natural diet adds notes of flowers, earth, and minerals to the milk, and they carry through into the finished cheese.

How Cabrales Cheese is Made

What sets Cabrales apart from other cheeses is its careful and traditional production process. It begins with fresh, raw milk collected from cows, goats and sheep. Once the milk is collected, the cheese is curdled using natural rennet. The curds are then pressed into moulds, salted and left to rest for a few days.

Here’s where things get really interesting. The young cheeses are carried into natural limestone caves high in the mountains. These caves provide the perfect conditions for developing Cabrales’ blue veins, with cool temperatures and high humidity that allow Penicillium mould to grow slowly throughout the cheese.

The cheese ripens for two to six months in these caves. During this time, it’s turned and cleaned by hand, allowing air to reach the inside and letting the blue veins spread evenly. The result is a strong, creamy cheese with bold flavours that tingle the tongue and linger long after every bite.

This kind of traditional cheese-making is what makes Cabrales fit perfectly among other artisan cheeses we cherish at Cheese Shop Nantwich.

What Does Cabrales Taste Like?

Cabrales is not a cheese for the shy. It’s strong, tangy, and slightly spicy; the flavour builds up as you eat it. Its texture is creamy but crumbly, and it melts beautifully on the tongue.

The blue veins go deep into the cheese, giving every bite that sharp, tangy flavour that blue cheese fans adore. Some people compare it to Roquefort or Stilton, but Cabrales is often stronger and more rustic in flavour.

Its smell is just as bold, earthy, sharp and a little nutty. Open a wedge of Cabrales, and you know right away that you’re dealing with something serious. For true blue cheese lovers, it’s a dream come true.

Enjoying Cabrales at Home

If you’ve got your hands on some Cabrales, you’re in for a treat. The best way to enjoy it? Keep things simple.

Serve Cabrales with crusty bread, figs, nuts and honey. The sweetness balances out the sharpness beautifully. A drizzle of local honey over a slice of Cabrales is truly magical.

It also pairs well with cider or red wine. In Asturias, locals enjoy Cabrales with their tangy hard cider, which cuts through the cheese’s richness and brings balance to the plate. A good Rioja or Malbec will also work perfectly.

And don’t be afraid to cook with it. Melt some into a rich sauce for steak, stir it into mashed potatoes or crumble it over toasted sourdough with roasted vegetables. Cabrales doesn’t hide in dishes; it shines.

How Cabrales Compares to Other Spanish Cheeses

Spain is full of flavour-packed cheeses, but Cabrales holds a unique place among them. For example, Manchego is Spain’s most famous sheep’s milk cheese, known for its firm texture and nutty, buttery taste. It’s easier on the palate, smooth and mild compared to the bite of Cabrales.

While Manchego is often aged in controlled environments, Cabrales is left to mature in wild mountain caves. This adds layers of complexity and gives it that natural wildness people love.

If you’re starting your Spanish cheese journey, Manchego is a gentle introduction. Once you’re ready to try something stronger and bolder, move up to Cabrales. You’ll find both cheeses and many more at the Cheese Shop Nantwich, where we specialise in authentic artisan cheeses.

Caring for Cabrales at Home

When you buy Cabrales, it’s important to store it properly. Since it’s a strong cheese with active moulds, it continues to develop over time.

Keep Cabrales wrapped in wax or greaseproof paper, not cling film. This lets it breathe while keeping it from drying out. Then place it in a loosely closed container in the fridge. This will stop the strong smell from affecting other foods.

Before serving, take it out of the fridge for around 30 minutes. Letting it warm up helps release more flavour and gives you the full Cabrales experience.

And if you ever find a bit of cheese that goes too far, overly sharp or with a strange smell, it’s best to let that piece go. Properly stored, though, Cabrales can last for weeks and even get better with time.

Why We Love Cabrales at Cheese Shop Nantwich

At Cheese Shop Nantwich, we pride ourselves on sourcing and sharing cheeses that are made with care, tradition and a great sense of place. Cabrales fits perfectly with that philosophy.

It’s a cheese made by hand, by families who have done it the same way for generations. They respect nature, honour history, and stay true to traditions that give Cabrales its signature flavour.

We love offering Cabrales to people who are ready to dive into strong, complex cheeses. It’s a treat for blue cheese fans and a beautiful piece of Spanish culinary heritage. Every bite tells a story about mountain air, hard work, and a passion for preserving flavour.

FAQs

What kind of milk is used to make Cabrales?
Cabrales is made from raw cow’s milk, goat’s milk, sheep’s milk or a mix. Each batch can taste slightly different depending on the milk blend.

Is Cabrales very spicy or just sharp?
It’s mainly sharp and tangy but has a spicy kick from the blue mould. If you enjoy bold blue cheeses, you’ll probably love it.

Can children eat Cabrales?
Young children may find it too strong, but older teens often enjoy its bold flavour, especially if they already like blue cheeses.

Is Cabrales vegetarian?
Most traditional Cabrales is made with animal rennet, so it’s not suitable for vegetarians. Always check labels if that’s a concern for you.

Can I cook with Cabrales?
Yes! Cabrales melts beautifully and adds strong flavour to sauces, stews and even pasta dishes.

Where can I buy authentic Cabrales in the UK?
You can find genuine artisan Cabrales at Cheese Shop Nantwich. Visit our online shop to explore our full selection.

Explore the World of Artisan Cheese

Cabrales might be bold, but it’s well worth trying, especially if you love big flavours. It shows what happens when nature, tradition and time come together in a beautiful wedge of blue cheese.

At Cheese Shop Nantwich, we love helping people discover cheeses like Cabrales. Whether you’re putting together a gift box, filling your fridge, or preparing for a special meal, you’ll find all the artisan favourites on our website.

Not sure what to pair it with? Need some tips on serving or storing? We’re always happy to help you enjoy your cheese at its best. Let’s make your cheese experience a rich and delicious adventure.

Start with Cabrales, sharp, earthy, and unforgettable. Your taste buds will thank you.