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A popular variety of farmhouse blue cheese produced in and around the town of Cabrales in Northwest Spain. Produced in limited quantities, it is made primarily from cow's milk, with a small amount of goat and sheep's milk added. The cheese is then allowed to age in naturally formed caves where it develops a strong, rich piquant flavor and a crumbly but creamy smooth texture. It cures naturally from the outside inward, producing a distinct aroma and smooth texture. The cheese is wrapped in foil with the Cabrales "Denominación de Origen" Regulatory Board logo. The foil wrapping preserves and enhances the flavor, while the yellow rind provides a pungent aroma. Cabrales is an excellent cheese to be served with fruit and nuts or added to a salad.
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