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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
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


  • 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.


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.


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

based on 15 reviews

  • DAVID E Knox - Forest Hill, VA - Dec 7, 2014  
    "Wonderful texture and taste."
  • Tom - SPRINGFIELD, IL - Nov 24, 2014  
    "This is it. The King of all blues. If you like a strong, fantastic cheese, this is the one for you. I love it! Highly recommended."
  • DaVonna Quernemoen - South Bend, IN - Jan 23, 2013  
    "I cant stay away from it and the wheel size is generous"
  • Manuela - Oct 4, 2011  
    "I love this cheese however, the one I got from Tienda was extremely dry and crusty completely devoid of creaminess. Also having to buy a whole wheel (instead of half for example)and then finding that it is not right it was disappointing having to throw away parts of it."
  • Sally - Mar 17, 2011  
    "This was by far the best blue I've ever tasted - and it's from my grandfather's region, bringing back memories in addition to fab flavor. I look forward to purchasing again."
  • Felicity - Dec 21, 2010  
    "Never has a more delicious cheese been made!!"
  • Richard - Dec 2, 2010  
    "I loike it alot.But seems to be a very inconsistent product (one time dry with massive veining) another almost wet ALA gorgonzola dolce.with little color or flavor very strange."
  • Vicki Kennedy - Apr 2, 2010  
    "The best Blue Cheese we have ever had!!!"
  • lalagirl123 - Jan 13, 2010  
    "I think my family owns this cheese...NO JOKE!"
  • jerry y - Dec 20, 2009  
    "Simply the best blue you can find. Not for the faint of heart."
  • Pilar Fernandez - Oct 31, 2009  
    "Full, balanced, spicy, creamy artisanal with all the flavour of Asturian mountains on it, Cabrales is close to "blue" perfection . For those who find it to strong, I recomend to maridate Cabrales with the refreshing and acid regional cider... and to keep on tasting it, you just have to get used to all this power to really appreciate it. As they say in Asturies "ye un quesu de campanilles" (ie un kesoo the kampanies). One of the best cheeses form Spain. Outstanding."
  • Joe Szymczak - Sep 21, 2009  
    "Cabrales is the most powerful(and flavorful)of the blue cheeses and therefore should be eaten with that in mind. This cheese is worth every penny."
  • Randi Tokar - Feb 7, 2009  
    "Even though we like "Blues", we felt this was a little to strong. Needs more "richness" in the flavor."

May we suggest?