Production
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 moulds that produce blue-green veins throughout the cheese.
Cabrales has a strong flavour, 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.
Read more about this topic: Cabrales Cheese
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