Blue-veined cheese made essentially from whole, raw cow’s milk or from a mixture of two or three types — cow, sheep and goat’s milk. Ripening lasts for a minimum of two months and takes place in natural cave. The production area is located in the east of the Principality of Asturias and comprises the villages in the municipality of Cabrales
A balanced flavor, varying in intensity depending on the type of milk used. It must not be overly salty, nor bitter nor intensely astringent. It has medium piquancy, especially when made from pure sheep´s or goat´s milk or mixtures. It has a pronounced, persistent aftertaste. The aroma is penetrating and intense, varying according to the type of milk used, with the most intense aroma coming from goat´s milk. The lactic family predominates although, since in this cheese the essential micro-organism is Penicillium, lipolytic activity leads to the liberation of very complex compounds. The smell is clean and pleasant, with a touch of piquancy and nuttiness reminiscent of hazelnut, almond, etc. The texture should be even throughout, with very fine, almost imperceptible graininess.
The drums have a flat top and bottom which, in some cases, may be slightly concave. The sides are straight or slightly convex. The diameter and weight vary and the height is 7-15 cm (2¾-6”). The rind is natural, soft, thin, creamy and orangey-brown or grayish and there may be reddish or yellow patches caused by microbial growth. It is slimy to touch because of the microbes that develop on the outside of the cheese during ripening. The consistency of the paste varies from semi-soft to soft, depending on the length of ripening. When ripe, the paste is compact, with no eyes, medium-low stickiness and creamy. The ivory-white color may vary depending on the type of milk used but is the same throughout the paste. There are greeny-blue patches and veins caused by Penicillium molds which become darker in color during ripening but must never be black.
PDO (Protected Designation of Origin)(ES). Protected designation of origińe (PDO) stands for a product for which the principal steps for production are done following a well-established technique within the same geographical area, which gives the product its characteristics. Year of registration 1996
350 kcal per 100 gr.
26 gr. per 100 gr.
26 gr. per 100 gr.
0.1 gr. per 100 gr.
3 gr. per 100 gr.
22 gr. per 100 gr.
8,4 - Individual visits per month (average)
250 - All individual visits
18 08 2016 - Date of publication of this article
29 11 2016 - Date of last edit