DOP CABRALES

Cheese with Cabrales Protected Designation of Origin, is a blue cheese, made with raw cow's, cow's and goat's, cow's and sheep's milk, or three milks, which is matured in natural caves found in its geographical area of production, the council of Cabrales and part of the council of Peñamellera Alta, in Asturias (Spain).

This maturation for at least two months in natural limestone caves found in the Picos de Europa, gives it due to its characteristics of temperature, humidity and ventilation, a development of Penicillium in the paste, a creamy but firm texture, and a rind with growth of molds and yeasts, which make it unique on the palate.

The Regulatory Council of the DOP Cabrales, is responsible for the control of the elaboration, raw materials and all the steps until its delivery to the consumer, in order to guarantee that the packaged and labeled product complies with the provisions of the PDO Cabrales. Its mission is also to promote the DOP Cabrales cheese so that the general public can discover all its characteristics.