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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