Thursday evenings at the Bistro we feature a small assortment of grilled cheese specialties. This past Thursday one of the favorite cheese that I hadn’t heard of before trying it that night, was a Cabrales cheese from Spain served with prosciutto.
Cabrales (kah-BRAH-less) is a Spanish blue cheese traditionally made from mostly cow’s milk. All of the unpasteurized milk used in the production of this particular cheese must come solely from herds raised in a small zone of production in Asturias, in the mountains of the Picos de Europa in northern Spain.
This distinguished blue cheese has a strong flavor, which is known to be quite sharp and acidic. It has a semi-hard, crumbly texture that melts beautifully.
Thursday night is Grilled Cheese Night at Pierre Lafond Wine Bistro - come try it!