With hardly any rind, the cheese has a soft and slightly greasy texture. When it is mature it becomes creamy, with a strong smell. The greater the amount of cows' milk that has been used, the more yellow it will be.
There is a legend in towns that the cheeses which have maggots inside them have a better flavour. It is also not true that the cheese is matured by coating in manure.
Since 1981 the cheese-makers have had to conform to procedures using only milk and apply indigenous craft techniques to the cheese-making process.
Cabrales has an annual celebration on the last Sunday of August.
The cheese can be bought in person from Barcelona Tapas in London. Whilst they do not have an on-line ordering service, you can telephone them with an order and they will send products to UK address.
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