Clark's Cheese Blog

Welcome to the Clarks Cheese Blog

Welcome to our blog! The place that you will find everything we want to share about cheese: Pictures, descriptions, new products, etc. I hope you will enjoy looking through the blog as much as we enjoy running it.

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Monday, 27 August 2012

Cabrales D.O.P.

How do you like your blue chesse? Strong and piquant? Then, you simply must try our cabrales.
Produced in the northern spur of the Pico de Europa mountain peaks in Eastern Asturia, Spain. Cabrales has the reputation of being one of the strongest tasting cheese around. it is made with raw cows milk and in Spring and Summer with the addition of goat and sheep milk.
The making process of Cabrales sees the cheese being salted for 3 days and then matured in caves for 2 months.
Cabrales is very well matched with charcuterie or melted on meat dishes. Delicious with a sweet sherry or a Pedro Ximenez dessert wine where the balance on sweet and salty works perfectly.

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