Pronunciation: [kah-BRAH-lays]

A semisoft blue cheese from Spain named after a village in the Picos de Europa mountains. Although now primarily made with cow's milk, traditionally Cabrales was (and occasionally still is) made with a mixture of cow's, sheep's and goat's milk, though the mixed-milk version is rarely seen in the United States. Cabrales, which is considered one of the great blue cheeses, has a soft, creamy texture and a complex, zesty flavor. It's aged for 2 1/2 to 3 months, generally in natural caves.

From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.

Related Pages