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).
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).
Hedgehog fungus. Cream-coloured mushrooms, excellent to eat, easily found in woods from late summer to late autumn (US: fall). They have a sort of downy white stem leading up to a cap which is centrally depressed and under which are masses of little spines, giving the mushroom its English name. It is quite a good mushroom to collect as it is easily distinguished from other mushrooms, is a relative of the chanterelle, and, like it, has good flavour and good retention of texture on long cooking.