The production area of Cabrales cheese covers the Council of Cabrales and three bordering villages of the Council of Peñamellera Alta
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 Cabrales cheese hardly has a rind, as it has a surface of unctuous and soft form similar to the interior, 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 exquisite complement to meats and vegetables.
This cheese is made by the Pastora Mayor cheese factory with milk from their own livestock which guarantees the quality of the final product. This Cabrales cheese is matured in the natural cave of Poo between two and four months, at a stable humidity and temperature
We remind you that Origen is also distributor of cheeses from Asturias for professionals in catering and trade.
We remind you that Origen is also a distributor of cheeses from Asturias for professionals in catering and trade