A powerful zany blue from the far north of Spain, you don’t need much! Cabrales is usually made with cow's milk, however during the summer months goat and sheep's milk is often added, producing a piquant, even more intense cheese.
Unpasteurised cow's milk (and sometimes goat & sheep)
Traditional animal rennet
Rustle up a rich tomato sauce, alive with dried mediterranean oregano. Layer aubergine slices with the sauce, interspersed with nuggets of Cabrales