Cabrales cheese Cabrales cheese Cabrales (Spanish: queso de Cabrales) is a blue cheese made in the artisan tradition by rural dairy farmers in Asturias, Spain. This cheese can be made from pure, unpasteurized cow’s milk or blended in the traditional manner with goat and/or sheep milk, which lends the cheese a stronger, spicier flavor. All of the milk used in the production of Cabrales must come exclusively from herds raised in a small zone of production in Asturias, in the mountains of the Picos de Europa. The milk is first heated and curdled by the addition of rennet. The whey is removed
Murcian cheese Murcian cheese Murcian cheese (Spanish: "queso de Murcia") is a fatty goats' milk cheese from the Murcia region of south-east Spain. It has a Protected Designation of Origin. The cheese is made only from milk from goats of the Murcian breed from registered herds which graze freely on scrub and coarse pasture characteristic of that dry geographical zone. The cheese is made in two forms: The goats are milked daily and after filtration the milk is warmed and curdled with an animal enzyme or another authorised agent. Depending on the type of cheese to be produced the process continues thus: