Cabrales: Not for the Faint of Heart
Over at Artisanal Cheese, Max McCalman is blogging about Cabrales, and it is definitely worth the read:
We often receive requests for the strongest cheese available. At this time that honor goes to a mixed-milk Cabrales. By far and away the most assertive cheese in our caves and a hard act to follow, this raw-milk, naturally-bluing-blue is to Spain, what Stilton is to England, what Roquefort is to France, what Gorgonzola is to Italy. These are all strong flavored cheeses but the latter three cheeses command a far greater market share, largely because they are much more “approachable.”
The Cabrales is the most artisanal in the mix not only because it is has limited production, unlike the others it acquires its blue mold spontaneously, and varies from one season to another. When produced in spring and summer (when the ones now in our caves were crafted) the mix of all three milks is included: cow, goat and sheep.