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Is this cheese bleu or what?

post #1 of 10
Thread Starter 
Cabrales. Comes wrapped in grape leaves too! :D

post #2 of 10
Looks like something right out of CSI.

Kuan, you sure that's not Valdeon?
post #3 of 10
Yes that is Cabrales and yes it is a bleu cheese. A very fine one too. I actually just used some of that for a cheese board on a Spanish themed party along with Manchego, Mahon and Drunken Goat. In my opinion, the Cabrales rivals the best Stilton, Roquefort or Maytag. Very pungent and rich.
It's Good To Be The King!
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It's Good To Be The King!
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post #4 of 10
Very Pungent and absolutely an acquired taste......stilton, maytag and gorgonzolla still have my heart....an old gouda, great cheddar, fresh chevre.....

So, what's you eat it with Kuan? figs and almonds? membrillo? crackers?
cooking with all your senses.....
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cooking with all your senses.....
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post #5 of 10
Thread Starter 
I sliced it up and put it on my steak last night! ;) :D

It's a little spicy, has a little tang to it. But wow that stuff is moldy! Love it!
post #6 of 10
Thread Starter 
Yeah hehe.. those blue wormholes holes are beautiful! :D
post #7 of 10
Kuan, Cabrales is not wrapped in leaves; Valdeon or Picon both are. Many cheesemongers use the names interchangably but they are different cheeses. They are wrapped in chestnut or sycamore leaves, which gives the cheese a slight astringency toward the rind. Strangely, where I live, Valdeon is always a better cheese than cabrales because it's been better handled. Cabrales is too often sold way past its prime.
post #8 of 10
That looks fabulous. The only salad I ever really crave (we're talking "I will kill someone if I don't get some NOW cravings) is a salad with bleu cheese, pine nuts and a citrus vinaigrette dressing. That's the magic combo - other ingredients are just add ons to me.
post #9 of 10
I love cabrales and have seen numerous examples that are even more blue!! Haven't had any in while. Hard to get here in Wisconsin, but I guess I will have to make a trip to Chicago soon now that I am thinking about it.
post #10 of 10
GREAT stuff. Whole Foods usually has it. It's a mix of sheep, goat and cow milks. In their book Cheese Max McCalman and David Gibbons say it's "among the world's most distinguished blue cheeses..." and give it a rating of 92. Not many make it that high. Gorgonzola just gets an 85. Roquefort, of course, is a 98 and Stilton is 95. Interestingly, Rogue River Blue from southern Oregon is a 93.

I just realized Maytag Blue isn't even in their snobby book. :(

Mike
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travelling gourmand
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