Have you had Cabrales? If not, you truly have not plumbed the depths of challenging blues. This is a searing, eye-watering blue… alternately exiting, frightening, pleasing… frightening. It’s a challenging cheese; one look will tell you that.
Via Gourmet.com, José Bada, one of the few makers of this magnificent Spanish Blue.
José Bada is convinced he has the best job in the world. Admittedly, the cell phone reception at his office isn’t so great, and his competitors can be wolves. But the 50-year-old makes a decent living, his work environment can’t be beat, and he is confident of his product’s quality. “I get to work in the Picos de Europa,” Bada says, referring to the mountain range stretching through north-central Spain that constitutes his office wall. “And the cheese we make is very special.”
That’s an understatement. Cabrales is one of those intensely indigenous cheeses, tightly linked to the tiny region of northwestern Spain where it is made. In fact, only four towns can claim the Cabrales name for their cheese.
Oooh, mothwatering it is, love this cheese; one of the best cheese-finds since moving to Spain!
[...] of the board to more robust and challenging flavors. I’d like to try it as a prelude to Cabrales. Pair it with a good Spanish red, perhaps a well-aged Tempranillo/Rioja. Unbroken round of [...]
mouth watering, eye-stinging…
Yes!
This looks so lovely!
Give it a try! Challenging cheese!
I’m always up to a cheesy challenge! Have you tried Norwegian cheese – I mean the brown goat’s cheese the name of which escapes me at the moment?
Brunost? I haven’t. It’s actually not cheese but is called it anyway.
http://www.nordicnibbler.com/2010/05/brunost-norwegian-brown-cheese.html
No I don’t mean that… um… Gjetost that’s what it is! I first ate it many many years ago actually in Norway and thought it rather strange. I bought some recently and thought it was still strange but in rather a delicious way!
I think it’s the same thing, different name. Not 100% certain.
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