📝 About This Recipe
Hailing from the rugged Picos de Europa mountains in Asturias, Spain, Cabrales is a legendary blue cheese known for its intense, piquant profile and creamy yet crumbly texture. Unlike many blue cheeses where mold is injected, Cabrales develops its signature blue-green veining naturally from the outside in, fueled by the unique microflora of limestone caves. This recipe guides you through the traditional 'three-milk' blend, resulting in a complex, sharp, and unforgettable fermented masterpiece.
🥗 Ingredients
The Milk Blend
- 8 liters Whole Raw Cow's Milk (High quality, non-homogenized)
- 1 liter Whole Raw Goat's Milk (Adds characteristic tang)
- 1 liter Whole Raw Sheep's Milk (Provides rich fat content and depth)
Cultures and Coagulants
- 1/4 teaspoon Mesophilic Starter Culture (Type MA 11 or similar)
- 1/16 teaspoon Penicillium Roqueforti (The blue mold powder)
- 2.5 ml Liquid Animal Rennet (Diluted in 1/4 cup cool non-chlorinated water)
- 1/2 teaspoon Calcium Chloride (Diluted in 1/4 cup cool water (if using pasteurized milk))
Processing
- 4-5 tablespoons Coarse Sea Salt (Non-iodized for dry salting)
- 1/2 cup Cool Non-Chlorinated Water (For diluting additives)
👨🍳 Instructions
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1
Combine the cow, goat, and sheep milks in a large heavy-bottomed stainless steel pot. Slowly heat the mixture over a double boiler or very low flame until it reaches 86°F (30°C).
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2
Sprinkle the Mesophilic starter and the Penicillium Roqueforti over the surface of the milk. Let it rehydrate for 2 minutes, then stir gently using an up-and-down motion for 1 minute.
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3
Add the diluted Calcium Chloride (if using) and stir well. Then, add the diluted rennet. Stir gently for 30 seconds, then 'still' the milk with your ladle to stop any movement.
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4
Cover the pot and maintain the temperature at 86°F (30°C) for 60-90 minutes, or until you achieve a 'clean break' (the curd splits cleanly when lifted with a knife).
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5
Cut the curd into 1-inch (2.5 cm) cubes using a long palette knife. Let the curds rest for 10 minutes to firm up and begin releasing whey.
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6
Gently stir the curds for 15 minutes, maintaining the 86°F temperature. The goal is to keep the curds large and moist; do not over-stir or the cheese will be too dry.
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7
Carefully ladle the curds into a large cheesecloth-lined colander. Let them drain for 15-20 minutes. Do not press the curds; we want internal gaps for mold growth.
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8
Transfer the curds into cylindrical molds (moulage). Do not pack them tightly; simply drop them in so that small air pockets remain between the curd chunks.
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9
Let the cheese drain in the molds at room temperature (around 68°F/20°C) for 24-48 hours. Flip the molds every 6 hours to ensure even drainage and a flat surface.
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10
Remove the cheese from the molds. Rub the entire surface with coarse sea salt. Repeat this dry-salting process once a day for the next 3 days, keeping the cheese in a cool, humid spot.
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11
Using a sterilized knitting needle or thin skewer, poke 20-30 holes vertically through the cheese. This allows oxygen to enter, which is vital for the blue mold to bloom.
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12
Move the cheese to your 'cave' (an aging fridge or cellar) set to 50-54°F (10-12°C) with 90% humidity. Place it on a ripening mat.
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13
Age the cheese for 3 to 5 months. Turn the cheese twice a week. If a sticky 'schmear' or wild grey mold develops on the rind, gently wipe it with a brine-soaked cloth.
💡 Chef's Tips
Use the freshest milk possible; raw milk is traditional but ensure it comes from a trusted, hygienic source. Avoid pressing the curds at any stage; the 'cracks' inside are where the blue magic happens. Humidity is key—if your aging space is too dry, the cheese will crack and become bitter rather than creamy. If the blue mold is too aggressive early on, slightly lower the aging temperature to slow it down. Be patient; the complex 'picante' flavor only develops after the 90-day mark.
🍽️ Serving Suggestions
Serve at room temperature with a drizzle of Spanish forest honey to balance the salt. Pair with a glass of sweet Pedro Ximénez sherry or a crisp Asturian sidra (cider). Spread onto thin slices of crusty rye bread or walnut bread. Crumble over a grilled ribeye steak for an instant gourmet transformation. Accompany with dried figs, fresh pears, or Marcona almonds.