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Originally Posted by Pete  One of my favorite Spanish cheeses is cabrales, a blue cheese from a small area surrounding a village of the same name. Though primarily made from cow's milk it can be made from a mix of cow, sheep and goat's milk. Compared to gorgonzola and roquetfort, the blue veins in cabrales are small, less distinct and way more numerous, sometimes to the point where the whole cheese can seem blue. In flavor it tends to be stronger and more acidic than the other 2. |
I like many varieties of blue cheese, and an authentic, aged, mixed milk cabrales is one of my favorites.
Shel