The production area of Cabrales cheese includes the Council of Cabrales and three towns bordering the Council of Peñamellera Alta.
It is made from raw cow's milk throughout the year and during the months of June and July it is mixed with sheep and goat milk.
Denomination of Origin Cabrales Cheese
Its appearance before the Protected Designation of Origin (1981) and the establishment of the Regulatory Council (all the milk used in its production comes exclusively from farms located within the production area and controlled by this Council) might have seemed more romantic (wrapped as it was in sycamore leaves), but ultimately, appearances are just appearances. Now, encased in a more commercial and hygienic package, it hasn't lost its essence: that strong aroma and powerful, semi-hard, buttery flavor with an intense aftertaste. Its composition hasn't lost its regal character either, still boasting that oily, brown rind with the blue-green interior created by the Penicillium mold. It's said to be over a thousand years old , and after eating it, almost no one doubts that the tradition must run deep.
It remains the same, although nowadays, when it's ready to eat, it's wrapped in green aluminum foil, with the manufacturer's label and the Regulatory Council's counter-label (a red band flanked by two green bands and the Council's logo with the corresponding number) completing the packaging. There's no doubt about its consistent taste, nor any possible suspicion about its origin or production. Ordering Cabrales cheese in Asturias, and eating real Cabrales, is now the norm.
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Cabrales Cheese Contest
This way, you can enjoy Cabrales cheese anywhere in Asturias . In any town or city, bar or restaurant, shop or supermarket. However, we at Asturias recommend that if you've never tried it, you start your journey in the land that bears its name, because there, surrounded by high mountains, cows, and pastures, it's sure to taste even better. If possible, it's also worth attending the Cabrales Cheese Competition on the last Sunday of August , which is always held in Arenas de Cabrales, where the record for cheese sales is broken every year.
Cabrales Cheese Contest
If there's one culinary competition par excellence in the region , it's undoubtedly the... Read more
At events like this, visitors will discover the popular reasons behind this cheese's fame, as well as the sociability it fosters, as people move from stall to stall and village to village, playing a starring role in numerous Asturian country outings. A prime example is the Cuerres Cheese Fair on August 10th, where crowds gather in a small village in Ribadesella, enjoying cider, cheese, and other local products until well into the night.
The Quesu de Cuerres Fair
The traditional "Cheese Fair" of Cuerres, Ribadesella, held every year on the 9th of … Read more
We return to Cabrales for a moment, the birthplace of all this anticipation and popularity, and find ourselves in the caves where the cheese matures for two to five months . There are organized tours that explain the entire life of Cabrales cheese before it reaches consumers and take us inside these caves. Inside, the temperature is cool and the humidity high (90% relative humidity and a temperature between 8° and 12°C), and the aroma of the cheese undergoing its internal curing process fills the air. No one leaves one of these caves without dispelling any unfounded beliefs they may have had that Cabrales cheese must contain worms or be cured in manure. Nothing could be further from the truth.
Gastronomy and Cabrales Cheese
The best way to enjoy it is with strong wines, spirits, ciders, and pomace brandies . And the best way is to learn to savor it, to eat it with moderation and a little culinary wisdom, because eating Cabrales cheese is no small feat. Enjoy!
Today, more than 40 varieties of cheese are produced in Asturias ; some of the best known and most popular can be found at this link:
The best 10 cheeses of Asturias
Of the 42 varieties of cheese that Asturias has, it's difficult to choose just 10. We've compiled a list of the most popular… Read more
Text: © Ramón Molleda for asturias.com
