The production area of Cabrales cheese covers the Cabrales Council and three bordering villages of the Peñamellera Alta Council

Cabrales cheese is a natural cheese, handmade by the farmers themselves, with raw cow's milk or a mixture of two or three kinds of milk: cow, sheep and goat. The milk used in its production comes exclusively from livestock farms established in the production area and controlled by the Regulatory Council. The milk from the two milkings of the day, the morning and the evening, is used

Once the cheese is made, it goes to natural caves in the mountains to mature for between two and five months, during which the artisan changes the position of the pieces so that each side is seasoned. These caves are located in the heart of the Picos de Europa, where the temperature is cool and the humidity is high. These conditions favour the development of penicillium type moulds in the cheese during the maturing process, which gives it its blue-greenish areas and veins. Its flavor is slightly spicy, more pronounced when it is made with pure goat's and sheep's milk or in mixture

The cheese hardly has a rind, as it has a smooth and soft surface similar to the inside, the mass is creamy, with a very strong smell and is suitable for spreading or also to prepare haute cuisine recipes, which use this cheese sauces as a powerful and delicious complement to meats and vegetables