Cabrales is an artisanal blue cheese made with traditional methods in rural Asturias, Spain from pure, unpasteurized cow’s milk or a blended of goat and/or sheep milk, which produces an even stronger, spicier flavor. All of the milk used in the production of Cabrales comes exclusively from animals raised in the mountains of the Picos de Europa. Delicious in any form, I most often crave a thick, pungent Cabrales sauce served over a grilled loin of beef or pork.