This DOP blue cheese is made in the artisan tradition by rural dairy farmers. Made entirely from cow’s milk for roughly 9 months, it is made from a blend of cow, goat, and sheep’s milk for the remainder. All of the milk used in the production must come exclusively from the herds raised in a small zone of production in Northern Spain. Cabrales is aged 2-6 months in natural caves in the mountains nearby. It has a whiter, more compact texture when young. When mature, it darkens in color to almost grayish with more blue veining and becomes less compact.