Cabrales Delivery or Pickup

Cabrales cheese is a fatty, semi-hard cheese that is a type of blue cheese. Cabrales is made in Asturias in Spain, and the highly prized cheese has been awarded as a Protected Designation of Origin product. The PDO designation identifies foods produced in a specific geographic area using ingredients from that region and local producers' recognized expertise.

Cabrales is made from pure, unpasteurized cow's milk. It can also be produced with a mixture of two or three types of milk from cows, goats, or sheep. The cheese is aged between two to four months, typically at least for a minimum of 75 days. You can also find Cabrales products referred to as:

Cabrales cheese is produced in a region at the foot of the Picos de Europa mountains. The aging process occurs in naturally formed limestone caves. The chilly, humid conditions in the caves foster the growth of the distinctive bluish-green Penicillium mold. Cabrales differs from other blue cheeses, injected with Penicillium, because it cures from the outside inward. No mold is added during the Cabrales cheesemaking process. Produced in the artisan tradition by rural dairy farmers, Cabrales uses milk that comes exclusively from herds raised in the small production zone in northern Spain.

In the past, traditional Cabrales was wrapped in moist sycamore maple leaves for sale. Today's regulations require the cheese to be stored in a dark, green foil. Packaging will bear the stamp of PDO Queso de Cabrales.

You will recognize mature Cabrales by its strong, sharp, and penetrating aroma. The mature blue cheese darkens to a nearly gray color, and it features intense blue veining. The cheese has a soft texture and fine graininess. Take a bite to enjoy the strong, sharp, slightly salty, and acidic taste.

As with other blue cheeses, Cabrales is made using Penicillium, a specific type of mold. Penicillium gives blue cheeses their distinctive taste, smell, and signature blue and green spots and veins. Unlike other types of mold, the Penicillium that cheesemakers use to create blue cheese does not produce toxins. Penicillium and the blue cheese it produces are considered safe for eating.

However, blue cheese can still spoil if you do not properly store it. You'll want to store Cabrales cheese like any other blue cheese to maximize its shelf life and tightly wrap the cheese before storing it in the refrigerator. Properly stored, all blue cheese types will last for about 3-4 weeks in the refrigerator.

If you want to extend the shelf life of blue cheese products such as Cabrales further, you can also freeze the cheese. Freezing blue cheese can alter the appearance and texture of the cheese slightly. However, frozen blue cheeses remain safe indefinitely.

You will want to learn to recognize the signs of spoilage on blue cheeses such as Cabrales to ensure your cheese has not spoiled before eating it. Any fuzzy spots growing on the surface of the cheese indicate that blue cheese has spoiled. Fuzzy spots may appear gray, green, pink, or white. A strong ammonia-like odor offers another indication that blue cheese has spoiled. If you find any signs that your blue cheese has spoiled, you should immediately discard the cheese.