| 释义 |
Cabrales, n.
Brit. |kəˈbrɑːleɪz|, |kəˈbrɑːlɛz|, U.S. |kəˈbrɑleɪz|, |kəˈbrɑlɛz|
Forms: also with lower-case initial.
[‹ Cabrales, the name of the region of northern Spain where the cheese is produced, after Spanish queso de Cabrales Cabrales cheese (1894 or earlier; sometimes also queso Cabrales and occas.cabrales).]
A type of strongly flavoured, semi-hard blue cheese, originating in the Asturias region of northern Spain, made from cow's milk (often blended with sheep's and goat's milk) and aged in caves. Also more fully Cabrales cheese.
1910A. Chapman & W. J. Buck Unexplored Spain xxviii. 285 The Padre..owns many cows, and makes the celebrated cheese known as ‘Cabrales’. 1956Chicago Tribune 1 Apr. vi. 8/3 The best Spanish cheese is the cabrales, a kind of rochefort. 1982P. Casas Foods & Wines Spain 45 Cabrales cheese is from Asturias. 2000R. Sterling World Food: Spain 153 Cabrales is named for the Asturian town where it is produced. It is a blue cheese, cured in..caves found in the nearby..mountains. 2004Time Out N.Y. 12 Aug. 20/3 The latter was delicious, a huge pepper-rubbed ribeye piled high with fried onions and Cabrales cheese and served with a side of yuca fries. |