Cabrales Cheese Contest

Latitude: 43.3039436 Length: -4.8149300
Open location in Google Maps

Locals and tourists alike flock to Cabrales. Many, unfamiliar with it, take their first bites, swelling the ranks of devotees of this truly exceptional cheese. Others, more experienced and with more abstract or competitive aims, are intrigued and want to discover firsthand the best cheese , the most consistent batch, the dairy that has produced it best throughout the year.

Both sides are fueling the euphoria and rivalry among a good number of artisan producers who are impatiently and nervously vying for the award. The public and cheesemakers alike are helping the Cabrales myth climb another step towards the gastronomic throne.

The town of Arenas de Cabrales gradually fills with a festive and cultural atmosphere in the week leading up to the event, and on Sunday, the producers showcase their creations in a unique competition that celebrates the growing quality of this cheese and its strong connection to its artisanal origins. Strolling through the fair is a perfect excuse to sample a variety of treats . If you're lucky, you might even stumble upon the future winning cheese amidst all the coming and going. A cheese that will be worth its weight in gold and that will be endorsed by some renowned restaurant in Asturias or even across the country.

Although the dairy king of the year goes to the highest bidder, with luck we will have had the opportunity to savor it, and if not ... well, we will always have the pleasant memory of tasting the best cheeses and taking one home and inviting friends to sink our teeth into it. in the coming days.

Which Cabrales cheese is better? What is rewarded?

In this competition, over three tons of Cabrales' distinctive flavor are sold in a single day —quite a feat! It all happens in just a few hours, when both die-hard consumers and those who initially came just to see what's going on are equally swept up in the hustle and bustle of the event and drawn to the stalls. Talented men steeped in tradition, arriving from villages in Cabrales and Peñamellera Alta, await us with open arms.

They come from Sotres, Tielve, Asiego, Oceño, Rozagas, Berodia… They're not shy with words, nor do they hold back when it comes to offering us treats. They wield their knives with masterful skill, and the piece they offer always tempts us . But we play hard to get and keep walking to let our decision sink in. In the end, we either turn back or stay put, because this one really does look delicious. "Could you cut me a piece? Not a little more. Like this." "Give me that cheese, how much does it weigh?" And kilo by kilo, the competition descends into a very persuasive dairy spiral.

Unlike the general public, the jury seems to hold a higher rank when it comes to taste, judging by the ceremonial protocols that govern its particular consumption. The cheese must be well cut, it must be smelled and tasted . And the group moves forward taking notes, with various theories in mind, objective criteria, and a wealth of experience in tasting; which turns out to be the best guarantee of being an expert.

The judging panel typically focuses on qualities traditionally associated with the cheese, qualities that have been cultivated through the culinary understanding of the region. First and foremost, certain health and safety and commercial presentation requirements must be met. This is a requirement that all Cabrales cheese producers have fulfilled since it was granted Protected Designation of Origin status in 1981. Simultaneously, a Regulatory Council was established to oversee the production process, from selecting the most suitable pastures and livestock to the final labeling.

For those feeling nostalgic, the festival has lost some of its eclectic character. Before, each producer presented their cheese as they pleased, both in volume and ingredients, which fostered suspicion and the occasional misgiving of fraud. Now, Cabrales cheese has the same presence at every stall, and its quality is undeniable . What has been lost in stylistic variety has been gained in flavor and guarantees.

Furthermore, a particular character is still being celebrated: that which a cave, a farmhouse, a family, or ultimately, a distinctive care and attention to detail imparts. On that day, Asturias' most famous cheese remains unique, as it is never exactly the same as another. And therein lies the importance of the competition. A quality flavor is being rewarded—a restrained, robust, and authentic taste that will be studied by other artisans who have not yet mastered it . And competitively, the flavor of Cabrales progresses, perhaps by looking back, reaching back in time to the most authentic cheese of the first shepherds, or perhaps by seeking new delights, shaping the taste with small, innovative nuances that eventually become significant.

The flavor of Cabrales cheese is celebrated with its festival and competition, a lively affair filled with people, bagpipes, and cider. It's quite possible that its texture, moisture, fat content, cut, and ultimately, its extraordinary and unparalleled flavor, are simply external qualities resulting from the human community and pastoral practices in which it was created. Therefore, it's best to attend the festival to savor both its aspects: its role as food and its cultural significance. Don't miss it.

53th Cabrales Cheese Contest 2025

Here we share the agenda of… Read more