Cabrales Cheese is an artisan cheese made in the Spanish region of Asturias by the breeders themselves with raw cow’s milk or with a mixture of two or three types of milk from the area. All animals are fed exclusively from mountain pasture, to obtain the Certificate of Origin. The milk comes from their own production. Once made, the cheeses are moved to natural caves in the mountains where they begin to mature for 2 to 7 months subject to a 90% humidity and temperatures between 8ºC and 12ºC, encouraging the presence of a fungus called “Penicillium” responsible for its unique colouring.
Winner of best spanish cheese in 2013.
Best blue cheese in spain in 2013
Gold medal in gourmet 2015
Best Cabrales in the world in 2015
Supergold in the World Cheese Awards in 2016.