Bold Spanish blue aged in limestone caves with an intense peppery finish.
Cabrales DOP, a raw-milk Spanish blue cave-aged in the Picos de Europa. Bold, peppery, and crumbly. Pair with Pedro Ximénez or quince paste. Ships to 48 states.
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Cabrales comes from the Asturias region of northern Spain, a DOP blue made from a blend of raw cow, goat, and sheep's milk depending on the season. The wheels are aged in natural limestone caves in the Picos de Europa for two to four months, where the airflow and humidity let Penicillium molds develop on their own without any needling.
The paste is loose and crumbly, breaking into chunks rather than slicing clean, shot through with deep blue-green veining that runs all the way to the rind. The aroma is strong and cavy, and the flavor is bold, with a pronounced piccante bite at the back of the palate, a salty edge, and a long finish that sticks with you.
This is one of the more intense blues in the case, in a class of its own among Spanish blues.
Semi-soft and crumbly, breaks into loose chunks under the knife rather than slicing clean, with a moist paste that softens at room temperature.
A heavyweight blue, very cavy and pungent, with a strong aroma and a bold, mouth-coating bite that announces itself immediately.
Long and persistent, the peppery blue tang and salt linger on the palate well after the bite, asking for a sweet or fortified counterweight.
A milky underpinning from the three-milk blend sits under the funk, with a faintly yogurty tang from the goat and sheep portions.
Light savory notes show through under the blue, but nuttiness is not the headline here.
Deeply cavy and mineral, with a forest-floor character that comes straight from the limestone caves where the wheels age.
A serious piccante kick at the back of the palate, peppery and sharp with a salty edge that defines the cheese.
Natural rind
Natural rind formed in the cave, rustic and mineral, with a deeper concentration of the funk that runs through the paste.
Cabrales stands on its own, but the right partners turn a wedge into a moment. Regional pairings first — they were built for each other.
Cabrales has a serious bite and salt, so it wants a sweet or fortified partner. Pedro Ximénez and Port balance the salt with raisiny sweetness, and Asturian sidra is the regional move.
The intensity of Cabrales wants soft sweetness and fruit acid to balance it. Honey and quince paste round off the salt, while pears and figs give a fresh foil to the spicy paste.
Video represents style and type of cheese - may not be an exact match in all cases.
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Hand-cut to order the day it ships. Packed cold for overnight delivery.
Taste it for yourself →Cold-ship 2-day overnight nationwide
