A guide to food in Spain
cabrales is simply one of the world’ great smelly cheeses, but don’t be fooled by the commonly held perception in the rest of Spain that the smellier and fouler the Cabrales the better. Here like good Roquefort or Stilton, its strength is in it mildness. It is used extensively in cooking as a sauce for potatoes, breaded cutlets and steak. Cabrales is made from blended cow’s, goat’s and sheep’s milk – in winter cow’s milk, and left to mature for six months in natural limestone caverns. The use of worms in the production of cabrales to improve the taste is a modern myth.