cabrales cheese
E841796
Cabrales cheese is a strong, blue-veined artisanal cheese made from cow’s, goat’s, and/or sheep’s milk and traditionally matured in natural caves in the Asturias region of northern Spain.
Observed surface forms (1)
| Surface form | Occurrences |
|---|---|
| Cabrales cheese | 0 |
Statements (48)
| Predicate | Object |
|---|---|
| instanceOf |
artisanal cheese
ⓘ
blue cheese ⓘ |
| agingEnvironment | natural limestone caves ⓘ |
| agingMethod | cave-aged ⓘ |
| agingRegion | Picos de Europa NERFINISHED ⓘ |
| aroma | intense ⓘ |
| category | blue-veined cheese ⓘ |
| coagulant | animal rennet ⓘ |
| coagulation | enzymatic coagulation ⓘ |
| color | pale yellow ⓘ |
| countryOfOrigin | Spain ⓘ |
| curdTreatment | uncooked curd ⓘ |
| fatContent | high fat ⓘ |
| flavorProfile |
pungent
ⓘ
salty ⓘ spicy ⓘ strong ⓘ |
| legalNameInSpanish | Queso de Cabrales NERFINISHED ⓘ |
| madeFromMilkOf |
cow
ⓘ
goat ⓘ sheep ⓘ |
| maturationHumidity | high humidity ⓘ |
| maturationTemperature | low temperature ⓘ |
| milkType | raw milk ⓘ |
| moldGenus | Penicillium NERFINISHED ⓘ |
| pairing |
Asturian cider
ⓘ
red wine ⓘ sweet dessert wine ⓘ |
| PDOGrantedBy | European Union NERFINISHED ⓘ |
| PDOName | Queso de Cabrales NERFINISHED ⓘ |
| PDOYear | 1996 ⓘ |
| placeOfOrigin | Cabrales NERFINISHED ⓘ |
| productionMethod | handcrafted ⓘ |
| protectedStatus | PDO ⓘ |
| regionOfOrigin | Asturias NERFINISHED ⓘ |
| regulatedBy | Consejo Regulador de la Denominación de Origen Protegida Cabrales NERFINISHED ⓘ |
| rind | natural rind ⓘ |
| servingSuggestion |
eaten with bread
ⓘ
served at room temperature ⓘ used in sauces ⓘ |
| shape | cylindrical ⓘ |
| texture |
creamy
ⓘ
semi-soft ⓘ |
| traditionalProductionArea |
municipality of Cabrales
ⓘ
part of Peñamellera Alta ⓘ |
| typicalAgingTime | 2 to 5 months ⓘ |
| typicalWeight | 2 to 5 kilograms ⓘ |
| veining | blue-green veins ⓘ |
Referenced by (1)
Full triples — surface form annotated when it differs from this entity's canonical label.