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
Farmstead cheese recently gained accolades for its farmstead cheeses, even creating the WNC Cheese Trail. Farmstead cheese Farmstead cheese, less commonly known as farmhouse cheese, is produced from the milk collected on the same farm where the cheese is produced. Unlike artisan cheese, which may also include milk purchased and transported from off-farm sources, farmstead cheese makers only use milk from animals they raise. According to the American Cheese Society, "milk used in the production of farmstead cheeses may not be obtained from any outside source". As a result, the cheeses produced often have unique flavors owing to the farm's local terroir.