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
American cheese American cheese was often simply called "yellow cheese". Today’s American cheese is, by law, required to be manufactured from at least two types of cheese. Because its manufacturing process differs from "unprocessed" traditional cheeses, American cheese cannot be legally sold under the name (authentic) "cheese" in the US. Instead, federal laws mandate that it be labeled as "processed cheese" if simply made from combining more than one cheese, or "cheese food" if dairy ingredients such as cream, milk, skim milk, buttermilk, cheese whey, or albumin from cheese whey are added. As a result, sometimes even the "word" "cheese" is absent