The Asturian Council of Cabrales, in the heart of the National Park of the Picos de Europa and crossed by the river Cares, is the birthplace of the most important blue cheese in Spain. Of very limited production, Cabrales is exclusively handmade with raw milk and aged naturally in caves and cellars. With PDO since 1990. This cheese was awarded "Best Cheese of Spain" in 2013.
Taste so powerful and pronounced, personal and unique, that it is very difficult to pair. The best suggestion is to create a contrast by pairing Cabrales with sweet and fruity wines (Muscatel, Pedro Ximenez etc.), with dense and glyceric white wines or with well-fruited cider, and with farmhouse loaf of bread. Cabrales will lead the flavour.