At Quesería Maín we have followed the family tradition for generations: the development of the authentic Cabrales Cheese and as a reward we have received "Award for Best Cabrales Cheese 2011 and 2014" . Now we are working in a modern cheese dairy, comfortable and wide, but the way to shape our cheese is still the same as that of our ancestors.
The cheese making process is still handmade and its maturation in caves is like all of life, which gives it that peculiar flavor and those characteristics so peculiar to Cabrales cheese.
Cabrales Maín and Maín Reserva Cheese
At present we make two types of cheese.
· He Cabrales Maín cheese, is cheese matured in natural caves at 1.050 meters during 4 months with conditions of 95% and 9º of temperature.
· He Maín Reserva cheese, is a cheese matured in caves more than 1.500 meters of altitude during 10 months, with temperature and humidity conditions of 100% which makes this product an authentic jewel among the cheeses. Is about unique and limited pieces, since, to reach the cave where they rest during this long period, you have to walk an hour and a half with the cheeses in your backpack along rocky high mountain roads. Once deposited there, you have to go up periodically every week to turn them around and clean them so that their fermentation develops properly.
If you want to buy any of our products We distribute to all of Spain and abroad, in various formats: Cabrales Maín and Maín Cheese Reserve of 2,5 Kg, wedges of all sizes, half cheeses and Cabrales cream. We sell online to individuals, companies, restaurants, shops ... You can place your order on the 618 938 044 phone.
If you want to know more about the preparation of our cheese and taste it, we propose a tour. Do not miss it!