What is Cabrales?
A powerful blue-veined cheese from the Asturian mountains, produced in the municipalities of Cabrales and Peñamellera Alta from raw milk. Traditionally, it is made from a blend of cow, sheep, and goat milk, although single-milk cow versions are also permitted. It is aged exclusively in the natural limestone caves of the Picos de Europa mountains for a minimum of 2 months. One of Spain’s most assertive and celebrated cheeses.
Taste, aroma, and texture
Moist and crumbly, with an ivory to pale cream paste densely and irregularly veined with blue-green mould from the cave Penicillium. Slightly oily and rich on the palate. No significant rind; the surface is rough and mottled. Traditionally wrapped in maple or sycamore leaves.
Earthy notes are strongly dominant, with damp limestone cave and Penicillium character. Animal notes are strongly present from the mixed raw milk. Fruity and herbal notes are equally noticeable. Lactic notes are faint. No smoky character. One of Spain’s most intensely aromatic cheeses.
Cheesepedia taste profile
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A general profile can describe Cabrales, but it cannot know how closely the cheese fits your preferences. Cheesepedia Premium compares this profile with your personal taste profile and lets you evaluate cheeses side by side.
See your personal matchHow to enjoy it
- Crumbled over steak, roasted potatoes, or warm salads.
- Melted into strong blue cheese sauces.
- Used in dips, savoury tarts, or rustic appetisers.
What pairs with Cabrales?
Classic serving companions from the Cheesepedia catalog.
- Butter Cracker
- Grissini
- Lavash Chips
- Salted Cracker
- Mini Sesame Bagel
Find the right wine in Cheesepedia
Cheesepedia uses an expert-designed algorithm that compares the cheese's taste, intensity, and production profile with the wine's body, acidity, tannin, and sweetness. Wine pairings are not generated by AI.
See wine pairings for CabralesStory and origin
Traditionally produced in the Cabrales valley for centuries, this cheese owes much of its character to the natural limestone cave system of the Picos de Europa. The caves’ endemic Penicillium mould creates the characteristic blue-green veining and intense flavour. It has held PDO status since 1981, making it Spain’s second cheese to receive this protection.
Storage and serving
- Store in the fridge, wrapped in cheese paper.
- Air travel: suitable only for short trips if sealed and kept cold.
Profile sources and methodology
This page uses the same curated record as the Cheesepedia mobile app. Production-style and designation references provide context; they do not imply endorsement of Cheesepedia.
