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searchable online international food dictionary with 67,413 terms in 307 languages plus 42,027 plurals.
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Description: A name for Cabrales, a small drum of soft to semihard, blue cheese made mainly with goat’s milk, similar to Roquefort and stored in limestone caves where it acquires its blue mould. It is occasionally made with cow's milk. It has a smooth paste and is wrapped in maple leaves and is made on farms in Asturias. This cheese is made with raw milk and contains 45-48% (31%) fat. The curds are unpressed and affinage is from 5 to 6 months. The flavour of this very stronge cheese varies depending on the mountain range where it was produced. (PDO).
Most frequent country: Spain
Most frequent region: Asturia
Also known as: Gamoneu
See places: Spanish food and cuisine, Asturias
See foods and dishes: Cabrales, Cabrales-Picon, Picon