乳酪師取出凝乳後，裝入稱為arnios的圓柱形模具，大約2週，然後在鬱鬱蔥蔥的高山草甸Picos de Europa石灰岩山脈的天然洞穴中，放置在稱為talameras的木架上，由熟成師定期轉動和清潔，再熟成2至5個月。石灰岩洞相對濕度為90％，溫度為7-13°C。寒冷和潮濕條件，有助於在這種高度珍貴的乳酪上自然的藍綠色青黴菌生長。賦予和其他注射青黴菌的藍色乳酪截然不同的美妙滋味與層次。
pseudoplatanus（Sycamore Maple）的潮濕楓葉中，但現在法規要求Cabrales以深綠色鋁箔出售，並帶有PDO Queso de Cabrales的官方印章。在生產區內，仍然可以遇到帶有傳統楓葉包裝的Cabrales，儘管只是小批量生產而未批准出口。
製造商 : VEGA SOTUELAMOS
熱量 142大卡 348大卡
蛋白質 12公克 24公克
脂肪 14公克 28公克
飽和脂肪 9.5公克 18.9公克
反式脂肪 0公克 0公克
碳水化合物 0公克 0公克
糖 0公克 0公克
鈉 500毫克 1000毫克
Cabrales, also known as Quesu Cabrales, Queso de Cabrales or Cabraliego, is a PDO (Protected Designation of Origin) awarded blue cheese made in the artisan tradition by rural dairy farmers in Asturias, Spain.Cabrales has a strong flavor, sometimes quite acidic, which can be very complex when made with mixed milks. Like Gorgonzola and Roquefort, it is a famous blue cheese whose name is protected by European law since 1981.
Cabrales is made by raw cows milk,some is mixture of raw cows, goats and sheep's milk.All of the milk used in the production of Cabrales must come exclusively from herds raised in a small zone of production in Asturias, in the mountains of the Picos de Europa,are lush alpine meadows and labyrinth of natural formed limestone cave.Since around the tenth century.
The milk is first heated and curdled by the addition of rennet. The whey is removed from the curds, which are then packed into cylindrical molds called arnios, salted and left to cure and harden. After the initial curing period of around 2 weeks, the Cabrales is then aged a further 2 to 5 months in natural caves in the limestone mountains of the area. The cheeses are placed on wooden shelves known as talameras, where they are periodically turned and cleaned. Relative humidity in these caves is typically 90% and the temperature is a cool 7–13 °C (45–55 °F),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.
Traditionally, Cabrales was sold wrapped in the moist leaves of Acer pseudoplatanus (Sycamore Maple), but nowadays regulations require that commercially produced Cabrales be sold in a dark-green-colored aluminum foil with the registered official stamp of the PDO Queso de Cabrales. Within the production zone it is still possible to encounter Cabrales cheese with the traditional maple leaf wrapping, although it is only ever produced in small batches and not approved for export, as it is ineligible for DO status. The same is true of other Spanish blue cheeses, also traditionally leaf-wrapped, such as Valdeón and Picón Bejes-Tresviso.
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.