Cabrales, Quesería La Pandiella It is a strong, semi-hard cheese with a blue mould that is aged for 2-4 months in limestone caves. It is sharply acidic and slightly salty and pairs well with red wine, salami and sweet sherry wine.

The cheese with the designation of origin is produced only in Cabrales and Peñamellera Alta, both in Asturias.

The milk used for production comes exclusively from the herds of cows, sheep and goats grazing in the local mountain pastures.

After production, the cheese is stored in caves in the mountains where it ripens for two to four months. The relative humidity in these caves is 90 % and the temperature is between 8 °C and 12 °C.

These conditions encourage the development of penicillium fungi in the cheese during ripening, which give it blue-green areas and streaks. The taste is slightly sharp, the rind is soft, thin and creamy, grey in colour with reddish-yellow areas. The cheese has a non-sticky consistency.

It pairs well with red wines, salami and sherry.