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Cabrales Cheese Sauce Recipe

Name: Cabrales Cheese Sauce Recipe
Cook time: 15 min
Ingredients: 200g Cabrales cheese; 230ml brandy; 300ml heavy cream; Achill sea salt; Freshly ground white pepper; 1 tbsp. finely ground cornmeal or fine breadcrumb; 240ml Cockagee Cider; Coarsely chopped parsley, for garnish

Cook: 15 mins
Difficulty: Medium
Method: Stovetop

Two wedges of Cabrales blue cheese stacked on a dark stone

Ingredients

200g Cabrales cheese
230ml brandy
300ml heavy cream
Achill sea salt
Freshly ground white pepper
1 tbsp. finely ground cornmeal or fine breadcrumb
240ml Cockagee Cider
Coarsely chopped parsley, for garnish

Method

To a medium skillet set over medium-high heat, add the Cabrales, and cook, stirring occasionally, until melted, 5–6 minutes. Add the brandy and cook until the alcohol cooks off completely, about 10 minutes. Stir in the heavy cream, season to taste with salt and white pepper, and lower the heat to maintain simmer. In a small bowl, stir together the cornmeal and cider, then add the mixture to the skillet and cook, stirring frequently, until the liquid thickens to coat the back of a spoon, about 10 minutes. Set a fine-mesh strainer over a bowl and strain the sauce, discarding any solids. Cover and set by the stove to keep warm until meat or vegetables are ready for serving.
Spoon the Cabrales sauce around the meat/vegetables, garnish with parsley, and serve warm.