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Topic: Cabrales cheese

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	Spanish Recipes from LaTienda.com: Lamb Nibbles with Cabrales Cheese
		Add the cheese and the finely-chopped coriander and season with salt and pepper.
		Cut the lamb into slices slightly less than half an inch thick and dip in the béchamel sauce.
		Cabrales, D.O. 1.5 Pounds - Aged Blue Cheese from Asturias
	www.tienda.com /recipes/lambnibbles.html (136 words)

	Cabrales cheese - Wikipedia, the free encyclopedia
		Cabrales cheese (Spanish queso de Cabrales, Asturian quesu Cabrales) is a natural cheese made in the artisan tradition by rural dairy farmers.
		This cheese can be made of pure cow’s milk, but, depending on availability, can also be blended with some goat and/or sheep milk as well.
		Cabrales is aged from two to six months in natural caves in the limestone mountains of the area.
	en.wikipedia.org /wiki/Cabrales_cheese (221 words)

	Cheese from Spain - Cabrales (Site not responding. Last check: 2007-10-15)
		Cabrales cheese is produced only in the village of the same name and three villages of the Peñamellera Alta township, located on the northern spur of the Europa Peaks in eastern Asturias.
		The cheeses are turned periodically until the paste has been completely grown with mold, acquiring its deep blue veining and resulting in a thick texture with the characteristic creamy and piquant flavor.
		Cabrales Cheese is only from Cabrales and three villages of the Concejo de Peñamellera Alta, in the southeastern Principality of Asturias, in the northside of the Picos de Europa mountains.
	www.cheesefromspain.com /CFS/1501Cabrales_I.htm (1175 words)

	CheeseNet (Site not responding. Last check: 2007-10-15)
		Cabrales is salted, wrapped in foil and matures for 6 months in natural limestone caverns.
		This is a Welsh cheese with a soft, crumbly texture.
		A very famous French cheese, Camembert dates back to the 18th century and is named for a Norman village, in which there is a statue of the creator of this particular variety (Marie Harel).
	www.cheesenet.info /cheesenet/wci.asp?action=alph&letter=C (724 words)

	Cabrales - Wikipedia, the free encyclopedia
		Cabrales is a municipality (conceyu) in the autonomous community of Asturias, northwestern Spain.
		It is situated between the Sierra de Cuera and the Picos de Europa, and is a region famous for its cabrales cheese.
		Important towns within the conceyu include Arenas de Cabrales, one of the primary objectives of the Battle of El Mazuco in 1937.
	en.wikipedia.org /wiki/Cabrales (127 words)

	Cheese Blue
		The cheeses are salted and pricked to allow carbon dioxide to escape and the moist air to enter, encouraging the "blessing of blue." The cheeses are placed on 20-foot long moist oak planks that impart their own temperature and humidity to the cheeses during storage.
		Cabrales is blue cheese and has been said by food journalists to be a “complex masterpiece, one of the worlds most striking cheeses.” Cabrales cheese is the most well known blue cheese in Spain.
		This cheese was first made in 1850 when a peasant farmer in the area of Laqueuille seeded his milk curds with rye-bread moulds and stabbed the cheese with a needle - it is believed that he was trying to copy the famous Roquefort cheese.
	caviarmore.com /InfoPage.aspx?PageID=84 (2620 words)

	CheeseNet (Site not responding. Last check: 2007-10-15)
		This cheese is sometimes made with a mixture of ewe's and goat's milk.
		The final cheese is usually smeared with olive oil and surface mold is removed.
		From Spain's Selva region, this is a soft, supple, salty cheese.
	www.cheesenet.info /cheesenet/wci.asp?action=country&ID=11 (294 words)

	Bloomingnews - July 2000 - The Cheese Board
		Cabrales is a blue cheese derived from cow, sheep, and goat milk.
		Steven Jenkins, cheese connoisseur and author of the Cheese Primer, lists Cabrales as one of The Great Cheeses, with a "striking appearance and flavor." He stresses that Cabrales is one of the "world's most remarkable cheeses" and must be tasted.
		Cheesemakers harvest the milk of the hardy animals and age the cheese in limestone caves in the milk's naturally high altitude.
	www.bloomingfoods.coop /newsletters/jul00/cheese.shtml (257 words)

	Brewtopia Events Beer and Cheese Tasting - March 21, 2004
		The cheese was three years old and had earthy, full flavors that were rich and complex; thus the Pilsner was a bit too smooth and light in flavor for this cheese.
		Likewise, Cabrales cheese is often described as "mouth-numbingly intense," and this is definitely not an overstatement.
		Cabrales is made from a blend of cow's, goat's, and sheep's milks and is matured in caves in Spain until it is loaded with blue molds.
	www.classiccitybrew.com /beercheese04.html (756 words)

	Cabrales Blue Cheese - Buy Cheese from around the World - Cabrales Blue Cheese (Site not responding. Last check: 2007-10-15)
		Queso Cabrales is a natural cheese made in the artisan tradition by rural dairy farmers.
		Cabrales Blue Cheese can be made of pure cow's milk, but, depending on availability, it can also be blended with some goat and/or sheep's milk as well.
		Cabrales Blue Cheese is aged from two to six months in natural caves in the mountains nearby.
	www.pepperjamsearch.com /gourmet-food/igourmet/cabrales-blue-cheese--.htm (324 words)

	Gourmet Cheeses, Books, Kits, Cheese Parties, and Cheese Supplies - Picon Cabrales
		Cabrales cheese is a natural cheese made in the artisan tradition by rural dairy farmers.
		Cabrales is aged from two to six months in natural caves in the mountains nearby.
		Cabrales is sharp and tangy, and even more so when made with mixed milks.
	www.cheesesupply.com /product_info.php/products_id/261 (159 words)

	All About Cheese!
		This cheese originates from the northeastern region of Swiss canton, near the Liechtenstein border.
		The cheese is soaked in brine, and ripens for 15-30 days at 64-68 degrees F. The harder, crumbly version of Feta common in supermarkets is aged for up to 3 months.
		cheese is usually smeared with olive oil and surface mold is removed.
	www.restaurantedge.com /index.phtml?catid=912 (3260 words)

	Cabrales - Food Shopping at dooyoo.co.uk (Site not responding. Last check: 2007-10-15)
		Cabrales : A cheese from the mountains of Spain
		Cabrales is a Spanish cheese I sampled in Spain I have also had it in the French Pyrenees.
		This cheese is made of different milks cows ewes goats and is wrapped in chestnut leaves and matured for between 2 and 6 months in the limestone caves of the Picos mountains then it is smoked with juniper wood.
	www.dooyoo.co.uk /food/cabrales (243 words)

	Cheese \| Delicioso (Site not responding. Last check: 2007-10-15)
		Spain has a great range of cheeses - Manchego, made from Ewes milk, is the most well-known; Idiazabal - a smoked sheeps milk cheese, Tetilla from Galicia, Mahon from Menorca, Murcia al Vino and Cabrales from the Picos de Europa mountains.
		Cabrales is probably the best known Spanish blue cheese, from the Cabrales region of Asturias, high in the Picos de Europa mountains.
		Made from unpasteurised cows, ewes and goats milk, the cheese is matured for three months in natural caves, rich in Penicillium mould, which penetrates and blues the cheese, creating its strong and pungent flavour.
	www.delicioso.co.uk /shop/Cheese (430 words)

	Endive Salad with Cabrales Cheese and Oranges
		Cabrales is a spectacular blue cheese from Asturias that is famous throughout Spain and is becoming better known abroad.
		Salty and intensely flavored, it is a treat whether served alone with bread and cider or wine or added to a salad, as in this recipe.
		Carefully cut off a horizontal slice from the base of each endive leaf so that the leaf will remain upright and the cheese filling will not spill out of the base.
	www.spain-recipes.com /endive-salad-cabrales-orange.html (278 words)

	Spanish Food - Cheese: Manchego, cabrales blue cheese, and other spanish gourmet cheeses
		Most of the gourmet cheese we offer you are artisan cheeses produced with traditional Spanish recipes in high quality sanitary environments and have flavors that may differ from others you try.
		Cheese is perishable and must have expedited shipping to maintain it's quality.
		Firm, creamy cheese with a slightly acidic and salty flavor.
	www.colorsofspain.com /cheese.htm (280 words)

	Cabrales Blue DOP (Site not responding. Last check: 2007-10-15)
		Cabrales Blue is one of the rarest blue cheese available these days.
		It is the only blue cheese that becomes blue naturally and without addition of the Penicillium usually added to all other blues.
		A very pungent and strong mountain cheese; Cabrales Blue is a hit every time we could get it in.
	www.worldsfoods.com /view.asp?prod_ID=2962 (170 words)

	Gourmet Products
		A cheese from the plains where Don Quixote of legend tilted at windmills, Manchego has been made in
		A cheese from the plains where Don Quixote of legend tilted at windmills, Manchego has been made in La Mancha since the Time of the Romans.
		A genuine cheese from the La Mancha region of Spain, this artisan Manchego is made from raw sheep's milk taken from a flock of La Mancha sheep that graze on one small hillside farm established in 1940.
	www.quantobasta.com /cat/14/reg/3/foodlink.html (393 words)

	Hormel Foods - Glossary - Cabrales Blue Cheese
		The cheese is then allowed to age in naturally formed caves where it develops a strong, rich piquant flavor and a crumbly but creamy smooth texture.
		The cheese is wrapped in foil with the Cabrales "Denominación de Origen" Regulatory Board logo.
		Cabrales is an excellent cheese to be served with fruit and nuts or added to a salad.
	www.hormel.com /kitchen/glossary.asp?id=33100&catitemid= (196 words)

	Cabrales Cheese
		Cabrales is a among the most distinguished blue cheeses and has a reputation for being the "meanest," thanks to its intensly strong, spicy flavor.
		Cabrales has a semi-soft, slightly granular and crumbly texture; its flavor is strong, persistent, and best enjoyed with a raisiny Pedro Ximenez sherry.
		Blue Cheese is easily identified by the characteristic blue-green veining of cheeses of this type.
	www.artisanalcheese.com /prodinfo.asp?number=10100 (101 words)

	Ciudad Food Glossary A-G
		Cabrales Cheese - a Spanish bleu cheese, semi-hard goat's milk cheese from mountain regions of Northern Spain
		Cotija Cheese - also known as anejo; it is a salty, crumbly, white cheese similar to feta in appearance; romano or washed and dried feta are good substitutes
		Cheese and Loroco Pupusas - round stuffed "tortillas" filled with bell peppers, loroco flower buds, and lots of cheese; they are cooked on the griddle and served piping hot so that the cheese oozes out when pulled apart; served with Cabbage Cortido, Roasted Tomato, and Yellow Pepper Hot Sauce
	www.ciudad-la.com /CIUFOO/CIUFOOAG/body_ciufooag.htm (1537 words)

	Spanish Cheese Suppliers
		Slightly spicy cheese made of goat, sheep, or cow milk.
		Sheep´s milk cheese with characteristic intense flavour and aroma.
		Creamy sheep´s milk cheese that is slightly bitter, not at all salty.
	www.marketuno.com /cheese_homepage.htm (78 words)

	Spanish Cheese
		Sheep cheese is in minority, except for the Basque country and Navarra.
		Cabrales is situated in the heart of the Picos de Europa (Asturias), famous for its impressive landscapes with high peaks and gorges, beautiful and intimate.
		The result is a cheese with a strong smell and a pronounced, spicy flavour.
	www.searchiberia.com /articles/publish/article_39.shtml (1194 words)

	Dorothy Lane Market
		The aging process dries the cheese a bit and adds complexity to its flavor, so…after you eat a piece of Manchego, the pleasant flavor lingers on your palate.
		Cabrales is made from a rare blend of cow’s, sheep’s, and goat’s milk.
		Try Cabrales on its own at the end of a hearty meal, just before dessert, or serve with sweet fruit, raw vegetables, or in a salad.
	www.dorothylane.com /mydlm/mr/2000-05/deptfeatures.html (1740 words)

	cabrales cheese - gourmet cheese, french cheese, gourmet food from europe
		It is handmade on farms in the Picos de Europa mountains of Northern Spain and matured in caves which are aired by cold, damp, and salty winds blowing up from the Bay of Biscay.
		Traditionally this gourmet cheese is made with a mixture of cow, sheep and goat milk; the locals say that cow's milk acidifies the cheese, goat's milk gives it its piquancy, and sheep's milk gives it its aroma and buttery texture.
		The Cabrales cheese is matured from 2 to 4 months in nautral caves.
	www.cheeseline.com /gourmet-cheeses/cabrales-cheese-100385.aspx (243 words)

	Authentic Spanish Cheese at eGourmetChef
		Covered with a thick, natural grey rind, the cheese is pale white in color, firm to semi-hard and smooth in texture.
		A terrific melting cheese, Urgelia is equally delicious served with fruit and a glass of merlot or a white burgundy.
		This cheese is made exclusively from milk taken from the Churra, which yield the highest grade milk of any breed of sheep.
	www.egourmetchef.com /cheese/spanishcheese.htm (633 words)

	Three cheese pizza
		With the pasta you set aside for to ‘worms’ (long strips) of 26 cm length and use it to divide the pizza base in 3 equal parts.
		Cover a third of the base with cabrales cheese and pine kernels, the other thirds with the manchengo cheese and oregano leaves, and the third with parmesan cheese and fl pepper.
		Serve this succulent three cheese pizza with a raw or steamed vegetable salad, seasons with a French or Italian dressing.
	www.pastarecipespizzarecipes.com /html/three_cheese_pizza.html (163 words)

	Margarita's International Recipes: Asturian - Solomillo al Cabrales - Filet Mignon with Cabrales Cheese Sauce (Site not responding. Last check: 2007-10-15)
		Solomillo al Cabrales is a very elegant dish that takes advantage of the high-quality meat available in Asturias as well as of its favorite cheese, Cabrales.
		Cabrales cheese is a blue cheese made in 4 villages in Asturias and matured for months in caves from where it derives its special mold.
		The Cabrales sauce is really good and I think it may also work with pasta.
	www.marga.org /food/int/asturias/solomillo.html (263 words)

	ChesTab1 English (Site not responding. Last check: 2007-10-15)
		Aged cheese, from semi-cured to cured, made from whole unpasteurized cow´s, goat´s and sheep´s milk, depending on the season.
		Fresh cheese or aged and soft, produced mainly with cow´s milk, although sometimes mixed with sheep´s and goat´s milk.
		Fresh to very cured cheese, depending on the state of aging, made from raw or pasteurized cow´s milk.
	www.cheesefromspain.com /cfs/guide/chestab1_i.htm (456 words)

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