    
Cabrales Blue Cheese
Cabrales Blue Cheese is made in four villages, including one called Cabrales, in the Eastern Asturias region of North West Spain, at the northern point of Picos de Europa in a township called Peñamellera Alta.
It is a mix of raw milk from cows, goats and sheep, though milk mostly comes from cows as goat and sheep's milk is only available in the spring and summer.
The milk is heated to between 77 to 95 F (25 and 35 C). Then goat rennet is added, and the mixture is allowed to sit 2 to 4 hours. The curd is coarsely cut, drained, then put loosely into moulds to allow air to get in. The cheese drains in the mould for up to 2 days, during which time the cheeses are turned. Then the cheeses are salted by hand over a period of 3 days. After that, the cheeses are aged 4 to 5 months in caves. The cheeses are regularly turned during aging.
The dark blue mould occurs naturally, working its way from the outside of the cheese in.
The cheese wheels are from 3 to 3 1/2 inches thick, weighing up to 5 to 6 pounds (9 cm thick, weighing up to 2.7 kg). The wheels are sometimes wrapped in maple leaves, but more usually in foil.
The cheese is creamy with a sharp taste that is not as salty as other blue cheeses. The rind outside is yellow and quite smelly. The veins inside are so dark blue that they are almost black; sometimes there are almost more veins than ivory coloured cheese.
Cabrales Blue Cheese received its DOC in 1981.
Equivalents
1 cup, crumbled = 1/4 pound = 115g
Also called:  Queso Cabrales (Spanish)
Other entries for Blue Cheeses
Beenleigh Blue Cheese, Bleu d'Auvergne, Bleu d'Causses, Bleu de Basque, Bleu de Gex, Bleu de Termignon, Blue Wensleydale, Buffalo Blue Cheese, Byland Blue Cheese, Cabrales Blue Cheese, Cambozola Cheese, Canterbury Blue Cheese, Caradon Blue Cheese, Cashel Blue Cheese, Cornish Blue Cheese, Crème de Saint Agur Cheese, Danish Blue Cheese, Devon Blue Cheese, Dorset Blue Vinney, Dunsyre Blue Cheese, Exmoor Blue Cheese, Fourme d'Ambert Cheese, Fourme de Montbrison Cheese, Gorgonzola Cheese, Guler Cheese, Harbourne Blue Cheese, Lanark Blue Cheese, Maytag Blue Cheese, Mrs Bells Blue Cheese, Oxford Blue Cheese, Penicillium Glaucum, Penicillium Roqueforti, Point Reyes Blue Cheese, Roquefort Cheese, Saint Agur Cheese, Shropshire Blue, Somerset Blue Cheese, Stilton, Strathdon Blue Cheese, Troo Bloo You Cheese, Valdeón Cheese
Other entries for Semi-Firm Cheeses
Appenzeller Cheese (Quarter Fat), Ardrahan Cheese, Asadero Cheese, Botton Cheese, Brunost Cheese, Caerphilly Cheese, Cantal Cheese, Carrigaline Farmhouse Cheese, Cheshire Cheese, Chèvre, Chihuahua Cheese, Cotherstone Cheese, Criollo Cheese, Danbo Cheese, Danish Fontina Cheese, Edam Cheese, Farmer's Cheese, Fontal Cheese, Gaperon Cheese, Grimbister Cheese, Jalapeño Cheese, Leerdammer Cheese, Liederkranz Cheese, Livarot Cheese, Maasdam Cheese, Manchego Cheese (Mexican), Monterey Jack Cheese, Morbier Cheese, Mozzarella Cheese, Pavé d'Auge Cheese, Pavé d'Isigny Cheese, Pavé de Berry Cheese, Penyston Cheese, Quartirolo Cheese, Queso con Loroco, Ricotta Salata Cheese, Tetilla Cheese, Vacherin Fribourgeois, Wensleydale Cheese
Other entries for Cheese
Affinage, American Cheeses, Casu Marzu, Cheese Rinds, Creamery, Double/Triple-Cream Cheese, Extra-Hard Cheeses, Firm Cheeses, Goat's Milk Cheeses, Mexican Cheeses, Pate (of a Cheese), Processed Cheese, Queso Fundido, Rennet, Sheep's Milk Cheeses, Skim-Milk Cheeses, Smear-Ripened Cheeses, Soft Cheeses, Surface-Ripened Cheeses, Sweet Curd Cheeses, The Crumblies, Truckle, Washed-Curd Cheeses, Washed-Rind Cheeses, Yak Cheese, Yeel Cheese
Other entries for Dairy
Butterfat, Butter, Milk, Nondairy Topping
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