Region: Castilla-León (Picos de Europa)

Chilly and humid conditions in the caves facilitate the growth of bluish-green penicillium mould on this highly prized cheese. Unlike other blue cheeses injected with penicillium, Cabrales cures from the outside of the cheese to the inward. A finished Cabrales can be characterized by its strong, penetrating aroma and sharp, acidic, slightly salty taste. It pairs well with red wine, fresh figs, salami, sweet sherry and dry sausages. The cheese is treasured as a base for sauces, for melting over grilled or roasted meats and goes well along with baguette slices, crackers, or fruit. Earlier, a traditional Cabrales was sold wrapped in moist leaves of Acer pseudoplatanus. But today regulation requires the cheese be sold in a dark-green-coloured aluminum foil with the stamp of the PDO Queso de Cabrales.