Cabrales is a classic blue cheese from the northern Spanish region of Asturias, where Chef José Andrés was born. It is creamy and piquant, picking up its natural blue veins from the caves in which it is aged, which are cold and humid and pick up savory elements from the nearby Cantabrian Sea. Cabrales is a raw milk cheese featuring cow’s milk, though in spring and summer months farmers often include goat and sheep milks in their cheese. Serve it with honey, fresh figs, and cured meats, or on top of grilled steaks alongside a hearty red wine.