Cow, Goat, Sheep
A strong flavored blue (almost purple really) from the northern coast of Spain. Cabrales is made from a melange of cow, goat, and sheep milk, aged in caves, and then wrapped in leaves. It is best with a strong red wine and some bread, although walnuts and sweet fruits are fine accompaniments. Because it dominates, Cabrales is probably better enjoyed without the company of other cheeses. It is wonderful after dinner served with Spanish sherry.
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