One of the visits that can not be overlooked is the Cuevas Exposición del Cabrales. A long journey through the habits and customs of an entire community, and one of his inimitable cheese hobbies. A hobby, at the same time the foundation of an entire local economy, which is beautifully represented in a natural cave, with the colorful embolism of the cabraliega sociology.
The Cabrales cheese is well worth a tribute like that, in the form of a living museum and an ethnographic didactic. It is difficult to highlight the virtues of this dairy without referring to the shepherds of the Peaks and the people in general of these lands, because theirs is the tradition, since the cattle graze in the mountains, until the rennet matures in the cavernous crevices of this limestone and rugged region.
Why visit the Cave-Museum
The most popular cheese of Asturias is explained in an underground journey of unique character. The cave is located on the outskirts of the town of Arenas, on the right bank of the road that leads to Poncebos, on the banks of the emblematic Cares River, at the very doors of the National Park. The first thing we find is the Perfect replica of a typical mountain cabin, and it is not by chance, but because under these rustic roofs it is where the flame of custom and cheese-making began and is still alive. In it, the first stages of the development of Cabrales take place. We discovered in the household goods and utensils that everything has a magical alpine vocation, in which the cattle occupies a singular throne, because their careful and native nutrition is basic so that the milk has cabraliego name. The cabin also presents its dimension as a place of housing and hard work in the sheepfolds.
The route can be followed by free, following the explanatory panels and the graphic material inside the cave, or during a guided tour, perfectly illustrated, which lasts approximately half an hour. The story pormerizado goes desgranando the names and the purpose of each of the elements used in the development of Cabrales: pots (to heat the milk), «cuayar» (stomach of suckling kid that once dried to the fire and after macerating during two days secretes a liquid called rennet), the spoon of beech wood that serves to cut the «cuayada» obtained by pouring the rennet into the milk, "árniu" (mold for the cheese pieces), letter or wooden sign that is inserted under the mold to mark the cheese and differentiate it in the ripening cave, "canastra" (basket of fern-covered oval shape where the cheeses are deposited to transport them to the cave) ...
Names and phases of work come to be confused in a unique semantics, which ultimately refers constantly to a popular essence, that which has the double virtue of deluding the cabraliegos by the product obtained, and of marveling the palates of half the world after the product consumed. A correspondence that has one of its main channels of communication in the second part of this cave museum, a totemic corner, the most natural and collected temple of cheese, which we discovered by raising the head, in a narrow gallery of sparse light, maturing on hardwood shelves. In this hollow the texture of the cheese and the walls of the cavern seem to evolve towards a perfect harmony in colors and reliefs.
Before, however, someone will have explained to us the previous work in the dairies, both in the traditional dairies, and in the most modern ones, in which the instruments have been renewed to adapt to the health requirements. The latter have their replica inside the cave, and in them the modern machinery to conserve milk at the right temperature stands out; a large metal tank where the rennet is poured to obtain the curd which, in turn, will be cut with a kind of metal lyre so that it is detached from the whey. Now the "arnios" are made of plastic.
The aim of this museum initiative, which comes from the Regulatory Council of the Denomination of Origin and manages the Foundation for the Promotion and Dissemination of Cabrales Cheese is, as has been said, to publicize all the convergent aspects of Cabrales cheese: cultural, gastronomic, ethnographic and physical; that are the ones that round off this exquisite product of so much ancestry and so deserved world-wide fame. If you have occasion to travel in time in this way and return to the present with more knowledge of home, and more crietrio to properly taste this historical cheese.
Visit to the Maín Cheese Factory
If you want to know more about the elaboration of Cabrales cheese and taste it, we propose you this guided tour, in the town of Sotres. Do not miss it!
Discover it Cheese Maín
Information of interestAddress / Location:
Arenas de Cabrales, s / n
Telephone: 985 84 67 02
Open winter, check visiting hours.
Spring-summer open every day.
Opening times: from 10: 00 to 14: 00 hours and evenings from 16: 00 to 20: 00 hours. The last visit is always 45 minutes before the closing time.
Pricing: adult 4,50 €, child 3,00 € and group 3,50 € previous reservation.
More information: Cabrales Cheese Exposition Cave