Gastronomy of Cabrales

The gastronomy of Cabrales is linked to the mountain landscape, livestock farming and life in the villages of the council. Milk production, cheese making and the use of the resources of the environment are part of a tradition that is kept alive and defines the local identity.

In this territory, cuisine cannot be understood without the work in the fields, the high altitude pastures and the artisanal production of products linked to livestock activity. Proximity and seasonality mark a unique gastronomy, based on quality raw materials and recipes handed down from generation to generation.

A territory shaped by livestock farming

The presence of cattle, sheep and goat farming has shaped the landscape and the local economy for centuries. Mountain pastures, sheepfolds and huts are part of a traditional system that still supports milk production and cheese making today.

This link between territory, livestock activity and food is the basis of the gastronomic culture of the council.

The cheese, central element

The Cabrales P.D.O. Cheese is the most recognized product of the region and one of the most emblematic blue cheeses in Europe. Its artisanal production and maturing in natural caves are part of a process closely linked to the natural environment and the know-how of livestock farmers and cheese makers.

Along with Cabrales, other small-scale cheese making processes are developed in the council, reflecting the diversity of livestock farming and the evolution of the sector.

Livestock products and local cuisine

The gastronomy of the council is completed with other products from mountain livestock, such as kid, lamb or beef, present in traditional cuisine and local restaurants. These foods are part of a production model linked to the territory, the availability of pastures and the traditional handling of livestock.

The combination of dairy and meat products, together with recipes handed down in the domestic and festive sphere, make up a gastronomy closely linked to the rural environment and the seasons.

To know the gastronomy of Cabrales

The local gastronomy can be discovered through its producers, establishments and traditions linked to the pastoral world. Visiting Cabrales allows you to understand the relationship between landscape, livestock and food that defines the territory.

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The gastronomy of Cabrales can be discovered through its producers, establishments and traditions linked to the livestock and pastoral world. Visiting the council allows you to understand the relationship between landscape, agricultural activity and food that characterizes the territory.

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Gastronomy of Cabrales

To speak of the gastronomy of Cabrales is to speak of its landscape, of mountain livestock farming and of a way of life linked to the territory. The high altitude pastures, the sheepfolds and the villages of the council form the setting where the foods that have marked the local cuisine for generations are produced.

In Cabrales, the relationship between nature and food is still direct. Milk, meat and products made in the nearby environment form the basis of a simple and authentic gastronomy, linked to the rhythm of the seasons and work in the fields.

Land of pastures and livestock

The presence of cow, sheep and goat livestock has shaped the landscape and the economy of the council. The mountain pastures and the huts scattered throughout the territory are part of a traditional system that even today keeps alive the production of milk and the artisanal production of cheese.

This link between livestock activity and territory not only defines the landscape, but also the gastronomic culture of Cabrales.

Cheese as a symbol of the council

Cabrales PDO cheese is the best known product of the council and one of the great gastronomic references of Asturias. Made in an artisanal way and matured in natural caves, it is part of the landscape and local identity.

Along with Cabrales, the council maintains other cheese elaborations and a production tradition that continues to evolve without losing its artisanal character.

Flavors of the mountain

The local cuisine also incorporates meats from mountain livestock, such as kid, lamb or beef, present in traditional recipes and in the council's restaurants. These products reflect a form of production linked to the territory and the traditional handling of livestock.

The combination of dairy and meat products, together with simple and seasonal preparations, makes up a gastronomy that retains a strong link with the rural environment.

Discovering the gastronomy of Cabrales

Visiting Cabrales allows you to get a close look at the relationship between landscape, livestock and food. Local producers, cheese factories and establishments of the council keep alive a gastronomic tradition that is part of the identity of the territory.

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