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Cabrales Blue Cheese from Asturias, D.O. - 1.2 Pounds (CS-42)

Artisan Blue Cheese from Asturias

All Natural

Price: $39.95 Perishable Product
SPECIAL CARE ITEM
Packed cold for freshness with ice packs and a cooler or insulated foil bag. Expedited shipping may be required.
Out Of Stock Email me when available
Cabrales Blue Cheese from Asturias, D.O. - 1.2 Pounds
Out Of Stock Email me when available

Description

  • Cave-aged in the mountains of Asturias
  • Super artisan from the village of Cabrales
  • Piquant and flavorful blue veining
  • Size - 1.2 lbs/19.2 oz wheel

NOTE: We currently can't source this format of Cabrales. A couple of years ago the town of Cabrales suffered a devastating flood, damaging the dairies and cheese aging areas, and the quality of the cheeses has yet to recover. As soon as we can source top quality Cabrales we will offer it again. Meanwhile, we suggest you try our Valdeón blue cheese, made nearby. It is a lovely, creamy blue, slightly milder than Cabrales.

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Cabrales blue cheese is slowly aged in the caves near the Cantabrian Sea, under cold, very humid conditions.

Cabrales is all-natural and truly artisanal. The cheeses are turned by hand periodically until the paste has been completely grown with natural mold. This produces a deep blue veining in a thick texture with the characteristic creamy and piquant flavor.

It is produced only in the village of Cabrales and two other hamlets of the Peñamellera Alta Township on the northern spur of the rugged Picos de Europa in eastern Asturias.

The blue mold comes from the sides of the oceanside caves. It is not artificially injected, as is the case of its cousins - Danish Bleu and French Camembert.

There are only limited quantities available because the cheese makers use traditional farmhouse methods, in small family-run dairies of the township.

Raw milk, mainly cow's milk, is used to produce it. However, as most farmers keep mixed herds, blends of goat and ewe's milk are used in the spring and summer.

Ingredients

Goat and ewe's raw milk, rennet and salt.

May we suggest?