Cabrales Cheese Bites


Blend the PDO Cabrales cheese, flour, milk and salt in a blender or food processor. Melt the butter in a saucepan and slowly add the mixture of cheese, milk and flour stirring all the time. Cook gently for 10 to 15 minutes or until the mixture reaches boiling point. Pour the cheese paste into a wide dish and let it cool completely. Once the paste is cold, cut it into small bite-sized portions. Dip the cheese bites into the beaten egg and then cover them with breadcrumbs. Fry the cheese bites in a generous amount of hot olive oil. Serve hot.

Preparation: Sonia Fuentes/©ICEX.

Spanish tapa recipe: Cabrales cheese bites. Photo by: Toya Legido/©ICEX.

Nutritional Facts

Energy (kcal): 344,83
Energy (kJ): 1,443
Protein (g): 10.8
Fat (g): 25.7
Carbohydrates (g): 17.7
Fibre (g): 0.5
Vitamin A (µg): 139.2
Calcium (mg): 337.9
Vitamin B12 (µg): 0.80

Information provided by: The Spanish Nutrition Foundation (FEN)





30 minutes

  • 100 gr PDO Cabrales cheese
  • 30 gr flour
  • 500 ml semi-skimmed milk
  • Salt
  • 15 gr butter
  • 1 egg
  • 300 gr breadcrumbs
  • Spanish olive oil
  • 3.527 oz PDO Cabrales cheese
  • 1.058 oz flour
  • 17.723 fl. oz semi-skimmed milk
  • Salt
  • 0.529 oz butter
  • 1 egg
  • 10.582 oz breadcrumbs
  • Spanish olive oil
  • 0.49 cup PDO Cabrales cheese
  • 0.168 cup flour
  • 2.113 cup semi-skimmed milk
  • Salt
  • 0.099 cup butter
  • 1 egg
  • 1.41 cup breadcrumbs
  • Spanish olive oil
Wine match

Federico Oldenburg/©ICEX

Not many wines can accompany the intense flavor of Cabrales cheese without being wiped out on the palate. An aged Oloroso sherry, with sweet hints, is a good alternative to offset the sting and to harmonize with the cheese's creamy texture.