Cabrales is a Spanish blue gourmet cheese of great character. It is handmade on farms in the Picos de Europa Mountains of Northern Spain and matured in caves which are aired by cold, damp, and salty winds blowing up from the Bay of Biscay.
Traditionally this gourmet cheese is made with a mixture of cow, sheep and goat milk; the locals say that cow's milk acidifies the cheese, goat's milk gives it its piquancy, and sheep's milk gives it its aroma and buttery texture.
This gourmet cheese has a strong aroma and a lovely salty tang that really bites the tongue. It also has a robust flavor of lingering complexity with woody, lemony tones.
If you taste Cabrales with other cheeses, make sure that the Cabrales is the last in the sequence, because of the intensity of the flavor.