Not easy to digest: 10 facts about Cabrales, the world’s most expensive cheese

Originates from Asturias, Spain Cabrales cheese is a traditional blue cheese made in Asturias, a mountainous region in northern Spain. It’s typically crafted in small villages using time-honoured artisanal methods.

Made from mixed milk Cabrales is made using raw cow’s milk or a blend of cow, goat and sheep milk. The combination enhances flavour complexity and gives the cheese its rich and bold character.

Aged in natural caves Cabrales is aged in limestone caves in the Picos de Europa mountains. The cool and damp environment allows natural Penicillium moulds to develop, which gives it the signature blue-green veining.

Strong and tangy flavour This cheese is known for its intense, spicy and salty flavour. As it ages, it becomes creamier and more pungent, making it ideal for cheese lovers who enjoy bold tastes.

Has a Protected Designation of Origin (PDO) Cabrales is protected under the European PDO system, meaning it must be produced in specific regions of Asturias using traditional methods to ensure authenticity and quality.

Naturally blue-veined Unlike some blue cheeses that are inoculated with mould, Cabrales develops its blue veins naturally from the cave environment. This gives it a unique, earthy and slightly wild aroma.

Wrapped in maple or foil Traditionally, Cabrales was wrapped in maple leaves, though now aluminium foil is more common. The wrap helps retain moisture and protects the cheese during its ageing process.

Pairs well with cider or port Asturian cider is a classic local pairing. Cabrales’ sharpness is also beautifully balanced by sweet wines like Port or honey for a savoury-sweet flavour contrast.

Used in rich Spanish dishes Cabrales cheese is often used in sauces, grilled meats or melted into dishes for added depth. It’s a key ingredient in Asturian cuisine for its robust flavour.

Can be overwhelming to newcomers Due to its bold taste and aroma, Cabrales may be intense for first-timers. But it’s deeply appreciated by seasoned cheese lovers for its complexity and traditional roots.

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