Cabrales Blue PDO

Cabrales is a mixture of raw cows, goats and sheep’s milk aged for between two and four months in natural formed limestone caves. Chilly and humid conditions in the caves facilitate the growth of bluish-green penicillium mould on this highly prized cheese. Unlike other blue cheeses injected with penicillium, Cabrales cures from the outside of the cheese to the inward.

A finished Cabrales can be characterized by its strong, penetrating aroma and sharp, acidic, slightly salty taste. It pairs well with red wine, fresh figs, salami, sweet sherry and dry sausages. Traditionally Cabrales is wrapped in moist leaves of Acer pseudoplatanus.

Manchego, Diaz (DOP semi cured) (Spain)

This cheese is creamy but compact in texture with a long flavour and a slight bite. The semi curado matures for 3 – 4 months, the curado for 6 – 8 months. The rind has the characteristic basket-weave pattern of cheeses from central Spain. It is an unpasteurised ewes milk from La Mancha.