Cabrales D.O.P: This cheese is aged in cold, damp humid caves which is how the distinctive natural blueing occurs. The characteristic flavour of Cabrales becomes more aggressive as it ages: our cheeses have a 3 month age profile which will bring you all the complexity of taste without too much abrasiveness and will also give a soft texture that is easy to cut, as well as helping the cheese to maintain its condition and not “turn” too quickly. Some moisture on the top of very young cheeses is normal. The strong flavours provide a challenge for pairing with other foods. One of Brindisa’s biggest fans of this cheese eats it alongside an aged whisky, but we would suggest a good cider, a fortified wine such as port or sweet PX sherry or a robust Riojan white.
Mahon D.O.P “Afinador”: Nicolás Cardona is one of two practicing Afinadores (master curers) in Menorca. He selects fresh, white cheeses for Brindisa from 2 farms, each with small herds of 50 cattle. He and his wife Rosa mature the cheeses, washing the rinds with paprika flavoured olive oil which produces an aroma like fresh peaches.
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