The cheese Cabrales, produced in Asturias by the cheese factory La Pandiella, has the Designation of Origin, which guarantees its high quality. It is a cheese made artisanally with raw cow, sheep, and goat milk in different proportions, which is produced in the Principality of Asturias, specifically in Asiego, following traditional methods. Once it is made, it is transferred to natural caves in the mountains for maturation for two to four months. In these caves, the relative humidity is 90% and the temperature ranges between 8ºC and 12ºC. All of this gives it a unique flavor and aroma. These maturation conditions promote the development of penicillium molds in the cheese, giving it blue-green areas and veins. All the milk used in the production comes exclusively from farms established in the production area and controlled by the Regulatory Council. Pair the Cabrales La Pandiella D.O. cheese with walnuts, figs, and a glass of Asturian cider to experience a delicious gastronomic experience.