• Artisan blue cheese blended with Asturian apple cider
• Suave, creamy texture
• Aged in caves near the Cantabrian Sea

This creamy blue cheese spread is an elegant appetizer - full of sharp Cabrales flavor with a suave creamy consistency! Serve with fine crackers or crusty bread, fresh fruit and perhaps a glass of cider or white wine. Spread on steak before grilling. (more info)

• Artisan blue cheese blended with Asturian apple cider
• Suave, creamy texture
• Aged in caves near the Cantabrian Sea

This creamy blue cheese spread is an elegant appetizer - full of sharp Cabrales flavor with a suave creamy consistency! Serve with fine crackers or crusty bread, fresh fruit and perhaps a glass of cider or white wine. Spread on steak before grilling.

Better still, prepare an unrivaled blue cheese salad dressing with Taragañu Crema de Cabrales: Take ½ jar of Crema de Cabrales (3.5 ounces); thin with 4 oz of apple cider and 2 oz of cream. If you are a purist, just blend 3.5 ounces of the Crema de Cabrales with 8 ounces of fresh cream. ¡Que rico!

Cabrales, a blue cheese made of sheep’s milk is aged in caves overlooking the Cantabrian Sea in northern Spain.

The shepherds, whose flocks are grazing on the cliffs, make the cheese from ewe’s milk and store the freshly formed cheese on rustic shelves within the caves. There the wind and salt spray from the surf below produce and inimitably intense blue cheese such as you have never tasted before.

It is absolutely artisan and natural - a cheese with no artificially introduced mold, as is the case for Bleu and Roquefort cheese.
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