Cabrales (cheese)
| Cabrales | |
|---|---|
| country |  Spain
|
| region | Asturias |
| Type of cheese | Blue cheese |
| Milk supplier | Cow, goat and / or sheep |
| description | |
| shape | essentially cylindrical with flat faces |
| size | 7 - 15 cm high with a variable diameter |
| Ripening time | 1 - 3 weeks of rest and 2 - 5 months of maturation in caves |
| Nutritional information | |
| Fat content | at least 45% FiTr. |
| Legal information | |
| protected term | PDO |
| Ordinance on protection | Official Journal of the European Union L 147/1 (PDF) of June 21, 1996 |
| Geographical area | |
The Cabrales is a semi-hard hard cheese with blue mold from the northern Spanish municipality of Cabrales in the autonomous region of Asturias .
Manufacturing
The Cabrales consists of cow , goat and sheep milk or a mixture of two or all three types of milk. It is stored in the region's caves to mature, where it comes into contact with the individual mold cultures. The individual areas of the caves have different mold cultures and therefore give the Cabrales different nuances of taste.
Others
Every year in August there is a festival in Las Arenas in Cabrales, the Certamen del Queso Cabrales . The best cheese from the surrounding villages is chosen. You rarely get the cheese in Germany.
Web links
- Fundación Cabrales - Organization for the Protection of Cabrales (es)