A Spanish team has obtained a specific starter for Cabrales cheese that will enable a better control of the fermentation process and a more homogeneous production.

 

Natural caves were Cabrales cheese is obtained.

Spanish scientists at the CSICs Instituto de Productos Lacteos de Asturias (IPLA), a centre whose research is focused on scientific fields related to dairy products, have devoted several years to identify and isolate the best bacteria within Cabrales cheese, a traditional blue-veined cheese with a protected designation of origin (PDO) label.

As a result, they have obtained the first specific starter for Cabrales cheese, which is composed of indigenous Lactococcus lactis strains.

 

The starter, promoted by the Cabrales Regulator Council, will enable a better control of the cheese fermentation process and a more homogeneous production. Cabrales is a native cheese from Asturias, Northern Spain, made by rural dairy farmers from raw milk.

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