In article >,
"pavane" > wrote:

> I am fascinated by the Cabrales spread since Cabrales is one of the most
> assertive of the great bleu cheeses. Have you a bit more detail about the
> preparation?

Crema de Cabrales (Blue Cheese, Apple, and Walnut Spread)

from Delicioso, by Penelope Casas

2 tsp raisins
1 Tbs medium-sweet sherry (oloroso)
1/4 lb Cabrales, or other blue cheese, at room temperature
1 Tbs cream
2 Tbs finely chopped apple
1 Tbs finely chopped walnuts
1 Tbs chopped pine nuts
3/4 tsp thyme leaves, or 1/8 tsp dried

Soak the raisins in the sherry for 20 minutes. Drain the raisins and
reserve the sherry.

In a bowl, mash together the cheese, cream, and reserved sherry until
smooth. Stir in the remaining raisins and other remaining ingredients.
Serve at room temperature. Makes an excellent spread on crackers.
Casas recommends pairing it with hard apple cider.

--
Julian Vrieslander