Cabrales cheese

Cabrales (Spanish: queso de Cabrales) is a blue cheese made in the artisan tradition by rural dairy farmers in Asturias, Spain. This cheese can be made from pure, unpasteurized cow’s milk or blended in the traditional manner with goat and/or sheep milk, which lends the cheese a stronger, spicier flavor.[1]

Cabrales
Country of originSpain
RegionAsturias
Source of milkCows
TextureSemi-hard
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All of the milk used in the production of Cabrales must come exclusively from herds raised in a small zone of production in Asturias, in the mountains of the Picos de Europa.

Production
Queso de Cabrales

The milk is first heated and curdled by the addition of rennet. The whey is removed from the curds, which are then packed into cylindrical molds called arnios, salted and left to cure and harden. After the initial curing period of around two weeks, the Cabrales is then aged a further two to five months in natural caves in the limestone mountains of the area. The cheeses are placed on wooden shelves known as talameras, where they are periodically turned and cleaned. Relative humidity in these caves is typically 90% and the temperature is a cool 7–13 °C (45–55 °F), conditions favoring the development of penicillium molds that produce blue-green veins throughout the cheese.[1]

Cabrales has a strong flavor, sometimes quite acidic, which can be very complex when made with mixed milks. Like Gorgonzola and Roquefort, it is a famous blue cheese whose name is protected by European law.

Marketing

Traditionally, Cabrales was sold wrapped in the moist leaves of Acer pseudoplatanus (Sycamore Maple), but nowadays regulations require that commercially produced Cabrales be sold in a dark-green-colored aluminum foil with the registered official stamp of the PDO Queso de Cabrales. Within the production zone it is still possible to encounter Cabrales cheese with the traditional maple leaf wrapping, although it is only ever produced in small batches and not approved for export, as it is ineligible for DO status.[1] The same is true of other Spanish blue cheeses, also traditionally leaf-wrapped, such as Valdeón and Picón Bejes-Tresviso.

A 5.78 lb (2.62 kg) cheese from the Valfríu cheese factory set a Guinness World Record in August 2018 when it sold for €14,300 at auction.[2]. In 2020, the same cheese variety set a new world record as it was sold for €20,500 at auction.[3]

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gollark: Apparently the first mention of coronavirus in my journal (it's computerized so I can search it very easily) was from January, and me mentioning that some teacher had been mentioning it at school.
gollark: It probably wouldn't have done me much good to have taken it seriously earlier, inasmuch as I'm not in a position to do anything about it/convince anyone else to, and the worst of the supply chain disruption everyone was hyping up was me having to have somewhat different pasta for a few days.
gollark: I think I was mostly just ignoring it and treating it as random bad background event #9372628 until march or so.
gollark: In general I mean.

See also

References
  1. Official Spanish government regulatory board (in Spanish: see ext. refs for translation)
  2. Tang, Amanda. "Artisan blue cheese becomes most expensive ever sold at auction". GuinnessWorldRecords.com. Guinness World Records. Retrieved 21 June 2019.
  3. https://www.guinnessworldrecords.com/world-records/549138-most-expensive-cheese-sold-at-auction 'Most expensive cheese sold at auction'. Published on March 2020 (actively updated). Retrieved on 2 July 2020. Guinness World Records.
  • Klöcker, Harald. Culinaria Spain. Cologne: Könemann Verlagsgesellschaft mbH, 1998. p 208.
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