Artisan Cabrales cheese is a blue cheese with an international reputation and incredible versatility in its consumption. It is produced only in an artisan way and is matured in natural caves with high humidity and the presence of "penicillium". This mould is introduced into the cheese, giving it an extraordinary flavour and potency.

It is made in the Principality of Asturias (Spain) from three types of milks: cow, goat, and sheep, being cow milk the dominant one with about 90%. Its production area is limited to the municipality of Cabrales and some localities in Peñamellera Alta, being protected with an Appellation of Origin (DOP). The cheese has hardly any rind, as its surface is unctuous and soft, similar to that of the interior. When ripe, it has a bluish-green colour and the mass is creamy, with a very strong smell. The cheese is more or less yellow the more cow's milk is used, although it is usually rather white in colour. The cheese is matured in natural caves in the Picos de Europa Mountains, which are very damp and have a high humidity and the presence of 'penicillium' mould. It is an unctuous cheese with a strong, penetrating flavour and a slightly spicy touch. It is ideal for those who like a strong cheese.

Cabrales cheese has a very wide versatility and use. From its direct consumption paired with a good red wine or with natural cider as it is consumed in Asturias, as a complement in gastronomy in a multitude of preparations and in the tastiest sauces for meat and fish. Its unctuousness also makes it ideal to liven up a cheese fondue where we can also add a touch of Brandy to give this preparation a different and powerful flavour.

This Cabrales is produced in Asiego, Cabrales, a tiny village with barely 100 inhabitants, by the Quesería La Pandiella cheese factory. A family business that has been producing artisan cheeses for many generations. The milk they use for the production of their Cabrales cheeses comes from their own livestock, which grazes freely in the pastures of the Picos de Europa.

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