Cabrales cheese for export, as it is ineligible for DO status. The same is true of other Spanish blue cheeses, also traditionally leaf-wrapped, such as Valdeón and Picón Bejes-Tresviso. 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
Raw milk milk. Cow shares can be found, and raw milk purchased for animal consumption in many states where retail for human consumption is prohibited. The sale of raw milk cheese is permitted as long as the cheese has been aged for 60 days or more. The FDA reports that, in 2002, consuming partially heated raw milk and raw milk products caused 200 Americans to become ill in some manner. Many governmental officials and the majority of public health organizations hold to the need for pasteurization. Before pasteurization, many dairies, especially in cities, fed their cattle on low-quality food, and their milk