Cabrales

Appearance & taste

Cabrales is cylindrical with flat top and bottom faces and 7 to 15 cm high; weight and diameter vary, but the diameter is at least as large as the height. The rind is soft, thin and creamy, grey to orange-brownish, sometimes with reddish-yellow patches.

The paste is compact and without holes, with white areas and blue-green veining. It is creamy and, depending on the degree of fermentation, more or less sticky. The flavour is slightly sharp; in cheese made from pure sheep’s or goat’s milk or a mixture of the two it is stronger. The cheese contains at least 45 % fat in dry matter and at least 30 % moisture.

Cabrales is sold whole, in halves or in portions, wrapped in special paper; firmer materials are also permitted for portions. Each cheese bears a control label with a serial number.

Production

The animals are fed in the traditional way directly on pasture, supplemented by additional feed. The milk comes from farms in the area of origin and is processed raw; only animal rennet may be used. Whether cow’s, sheep’s or goat’s milk or a mixture of two or all three: it must always be whole milk.

The cheese ripens for at least two months from when the curd is made, mostly in caves. Milk production, cheesemaking and ripening take place in the same small area. The cheese is also packed there, by the cheesemakers themselves.

Origin & history

The area of origin covers the villages of Arangas, Arenas, Asiego, Berodia, Bulnes, Camarmeña, Canales, Carreña, Escobar, Inguanzo, La Molina, La Salce, Ortiguero, Pandiello, Puertas, Poo, Sotres and Tielve in the municipality of Cabrales and Oceño, Cáraves and Rozagas in the municipality of Peñamellera Alta.

They lie in the Picos de Europa in south-eastern Asturias. The massif rises on the northern side of the Cantabrian Mountains and extends slightly into the provinces of León and Cantabria; it includes extensive pastures at more than 800 m. According to the specification, the rind and paste with their particular characteristics make Cabrales a unique cheese.