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.
It can be obtained on line from Delicioso.co.uk
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