Cabrales is Spain's great cave-aged blue cheese, made high in the Picos de Europa of Asturias from raw cow's milk — or, in summer, a blend of cow, goat and sheep milk. It is intensely pungent, sharp and salty, with a moist, crumbly, fat-rich paste shot through with irregular blue-green veins and a long, spicy, almost spirituous finish that puts it among the most powerful blue cheeses in the world.