Cabrales cheese is made in an artisanal way from raw milk from herds located within the production area.

After milking, the milk is heated and rennet is added to obtain the curd. This is cut into small fragments and introduced into molds, where the cheese is formed without mechanical pressing, allowing it to slowly melt under its own weight.

Once formed, the cheese is salted manually and transferred to natural caves located within the production area, where it remains for two to four months in the ripening process.

These caves can be found in hillside areas near villages or in higher areas of the massif, but in all cases they are natural limestone cavities that offer very stable environmental conditions.

They are naturally maintained in their interior:

• temperatures between 8 °C and 12 °C
• a humidity close to 90 %

This environment favors the development of molds of the genus Penicillium, responsible for the blue-greenish streaks characteristic of Cabrales and for its intense and slightly spicy flavor.

After maturing, the cheese is wrapped in green aluminum foil and marketed with the numbered label of the Regulatory Council, which guarantees its authenticity as D.O.P. Cabrales Cheese

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