Cheesemaker Encarni Bada Herrero shows us the specialty of her hometown in the northern Spanish region of Asturias: Cabrales cheese.

The blue cheese is produced from three types of milk from cow, sheep and goat. It ages in old caves, and mold naturally occurs during the ripening process. Its is considered a local delicacy and is not produced anywhere else.

Around 30 small cheese dairies produce Cabrales. Most of them, including Encarni Bada Herrero’s, are family businesses. She takes us to her family’s cave and explains the process of making this special moldly cheese.

#Spain #Cheese #Food

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