[h1]Cooking Term[/h1]
This south east Asturian blue cheese is made from cow, sheep and goat milk and is a DOP, Designation of Production throughout the villages of: Cabrales, Oceño, Cáraves, Rozagás in

The Picos de Europa Mountain chain.

This cheese variety has intense pungent aromas, blue veins, and is persistent on the palate.

Cabrales is aged in leaves in caves and is punctured on a wheel to provide the shattered blue vein appearance.

Outside of Asturias, it is commonly served as a spread for canapes in taverns with an Asturian Cider called Sidra.