Anyone looking for Cabrales in Amsterdam is not looking for a cheese that fades into the background. This Spanish blue cheese is made with raw cow’s milk or a seasonal blend with sheep’s and goat’s milk. During two to four months of maturation in natural caves, its distinctive blue-green veins and pronounced character develop.

Give Cabrales its own place on a cheese board, with hearty bread and something fresh alongside. Start with a small piece: taste the cheese on its own first, then decide which combination suits your drinks gathering, cheese course or dinner.

At Nassen, you do not have to choose by guesswork. Come and taste Cabrales in our shop at Huidenstraat 23H in the Nine Streets. We cut the cheese fresh every day and can help you choose the right amount.

Would you like to take Cabrales as a gift or on a trip? Ask about suitable packaging. We vacuum-pack it when that is suitable for the cheese, the journey and the applicable rules.

Key features: raw milk; animal rennet; blue-mould cheese. Shop services: taste it in store; freshly cut every day; vacuum packaging where suitable. Frequently asked questions: What kind of cheese is Cabrales? A Spanish blue-mould cheese from Asturias, made with raw cow’s milk or, depending on season and producer, a blend with sheep’s and goat’s milk; matured for two to four months in natural caves. Can I taste Cabrales at Nassen? Yes. You can taste it before choosing a piece at Nassen on Huidenstraat 23H. We cut it fresh every day and help match the amount to a drinks gathering, cheese board or dinner.