Cabrales and Beyond (Touring the hidden valleys and farmstead
cheesemakers of northern Spain) is a good article about cheese in the Asturias area of Spain. The author, Gerry Dawes, highlights it on his blog.
We got as far as buying some cabrales (kah-BRAH-lays) from Calvert Woodley, and it was wrapped in leaves (not all are). A creamy and earthy blue, but since a number of cheese from this area in Spain can be called cabrales, we weren’t sure if this was one of the recommended ones or not — but we would recommend it anyway. Traditionally, it is made with a mixture of cows’, sheeps’ and goats’ milk, but now it is most often made with raw cows’ milk. They let you taste the cheese before you buy it at Calvert Woodley, so you can’t go too wrong.
This issue of Culture also includes: a 36-page beer guide.