Queso Cabrales is an interesting cheese. It is made by dairy farmers in a tiny pocket of the Asturian mountains. It can be made with raw cow’s milk, or a mixture of cow, sheep, and goat’s milk. In this case, this particular queso Cabrales is made with cow’s milk.
Queso Cabrales is a Spanish blue cheese. The cheese is aged and matured in natural caves found in the area. Humidity of 90% or greater is important as this is the perfect temperature for the development of the penicillin molds that are spread through the cheese, giving the cheese its blue veins.
The cheese is strong, sharp, and quite acidic. It is semi-hard and crumbly and presents a delicious spiciness thanks to the raw milk from the cow. It is great as part of a cheeseboard and goes perfectly in salads and with potatoes. Pair this delicious cheese with a pungent, bold Rioja Tempranillo.
Cheeses (except brined ones in jars) should be stored in the crisper or the butter drawer of a refrigerator, not on the shelves themselves. This is to help regulate their temperature and humidity levels—and prevents the formation of mold. Once opened, they should not be kept in their original packaging. Soft cheeses with delicate rinds need to breathe, so they are best placed in glass containers lined with paper towels to absorb extra moisture. Leave the lid open a tiny bit for air to circulate and don’t forget to write up a label with the date you first opened the package. Kindly pay attention to the best before date label when you receive your cheese. Consume prior to date indicated.