Cabrales is a strong, fatty, and sharp-tasting Spanish blue cheese made from a mixture of raw cow, goat, and sheep's milk. It is traditionally aged for two to four months in natural limestone caves in the Asturias region of northern Spain, which allows the characteristic blue-green veins of Penicillium mold to develop. The cheese is characterized by its strong aroma and a spicy, acidic, and slightly salty flavor.