Pepe Bada Cabrales Blue Cheese, 150g
Intensely spicy, a big beast of a cheese. Cave-aged. Spain's mountain Roquefort.
Milk type: raw cow's milk
Type of rennet: Traditional rennet
From: Picos de Europa, Asturias
Net weight: approx. 150g wedge.
Matured in our Cheese Rooms
A much celebrated and strictly artisan cheese with a crumbly texture that melts in mouth. Matured in mould rich caves, this beautiful cheese conveys an explosion of intense nuttiness and spiciness. The paste is well streaked with blue veins and cavities.
A rich dessert wine, like sweet PX sherry, makes a perfect contrast with this cheese.
Perfect accompaniment: a slice of quince paste on top to balance the flavours.
"The first notes are an explosion of nuttiness on the tongue that turn to a truffle intensity. Then comes a smokiness and finally the long aftertaste: dense, spicy. This is the cheese of the Gods" Will Self
Try our Steak with Cabrales Sauce recipe.