This DOP cow’s milk blue cheese is made in the artisan tradition by rural dairy farmers. All of the milk used in the production must come exclusively from herds raised in a small zone of production in northern Spain. Cabrales is aged 75 days in natural caves with penicillium roqueforti molds present – none is added during cheesemaking. When mature, the cheese darkens to an almost grey color with intense blue veining, soft texture, and a very fine graininess. It has a sharp, spicy, flavor with a long finish and is perfect for those who like their blues with a bite. 2/6#