Cabrales DOP cow’s milk blue Spanish cheese is made in the artisan tradition by rural dairy farmers. All of the milk used in the production comes exclusively from herds raised in a small zone of production in northern Spain. Cabrales is aged at least 75 days in natural caves with penicillium roqueforti molds present – none is added during cheesemaking. When mature, this blue cheese darkens to an almost grey color with intense blue veining. It is soft textured with a fine graininess. It has a sharp, strong, acidic,and slightly salty flavor and sharp aroma. Cut cheese, up to 6 lb.