In Washington, D.C. and Bethesda, Md.

Xose · Post by **Xose** » Tue Sep 14, 2004 9:59 am

Jaleo in DC and Bethesda has some of the best Spanish food I've had in America, and they even have Queso d'Cabrales (a very strong goat cheese exclusively made in Asturies)!

Mmmmm.....getting hungry just thinking about it!

Bob · Post by **Bob** » Tue Sep 14, 2004 1:37 pm

Hola Xose,

Tonight we are going to eat at Ibiza , a fine Spanish restaurant in New Haven run by gallegos, with some friends. I may post of review of our dining experience in the next few days.

Cabrales cheese is almost always available at La Tienda, If you shop through the forum link (see "shopping"under links), La Tienda gives a small percentage of the purchase price to the forum to defray the cost of webhosting and bandwidth, at no extra cost to you.

I've also found that some our our local supermarkets carry Cabrales (occasionally in New Haven and more frequently on Cape Ann), Manchego and other Spanish cheeses, or stock them upon request.

Bob Martínez

Germán · Post by **Germán** » Tue Sep 14, 2004 3:41 pm

Hello Bob and Xose,

I have seen Manchego cheese quite often in the local stores in Northeastern and Central Connecticut, but I do not remember seeing any Cabrales. Do you know by any chance where to buy one in the Hartford/Manchester area? Well, New Haven is not that far either. I will lack natural cider to accompany the cheese but still...

¡Buen provecho!

Bob · Post by **Bob** » Tue Sep 14, 2004 4:03 pm

Germán,

Our local Stop & Shop (in New Haven) had Cabrales a few years back, but has not carried it lately. I don't recall seeing it at Shaws in Connecticut, although the Gloucester, MA, Shaws has it from time to time. I've been buying mine at La Tienda, which is located in Virginia and offers very quick shipping time to Connecticut or Massachusetts. It's certainly not cheap, but it's well worth the price (about $25 for 1.3 pounds, and $79 for 5.5 pounds).

There is something luxurious about having a whole wheel of Cabrales on hand. La Tienda sells both large and small wheels. I usually get the small. The cheese keeps well under refrigeration and become increasingly creamy as it ages.

Our Cheese and Stuff closed quite a few years ago, but had a wonderful selection of cheeses. If you still have one in the Hartford area it would be worth checking out.

Bob Martinez

Germán · Post by **Germán** » Tue Sep 14, 2004 4:51 pm

Thank you very much Bob for the info. I will also look for a small wheel, both for budget considerations and because I am not sure if my non-Spaniard friends here will dare to give it a try...

Cheers,
Germán

Bob · Post by **Bob** » Tue Sep 14, 2004 5:05 pm

I would describe Cabrales as similar to the following cheeses in descending order, only more nuanced, richer, and--in my opinion--much better: gorgonzola, Maytag blue (a premium American blue cheese), roqueforte (now horrendously expensive thanks to American trade penalties against France), and Danish blue. It's really nothing totally outside the experience of Americans who have eaten blue cheeses. Your friends will love it.

Still, I would favor buying the small whjeel, because there is quite a bit of wheel to wheel variation in terms of creaminess. My personal preference is for older, creamier Cabrales.

Be sure to serve it at room temperature for maximum flavor. It also makes a wonderful cream sauce for meats or pasta. See the recipe section of the forum. for details Also, try crumbling a little Cabrales over grilled fresh peach halves and then adding a very small drizzle of balsamic vinegar.

Bob

Carlos · Post by **Carlos** » Tue Sep 14, 2004 6:49 pm

Amigos Xose, Bob y Germán,

Hace pocos días salió en el periódico asturiano La Nueva España una noticia que quizás sea de vuestro interés. Existe una compañía llamada Corporación Láctea Peña Santa, relacionada con Central Lechera Asturiana. Antes de que los alimentos de elaboración artesanal, como los quesos asturianos no industriales, fueran regulados por mecanismos protectores como las llamadas "Denominación de Origen" o "Denominación Protegida", esta compañía quiso acaparar la producción de quesos, naturalmente industrializándolos. Ante el vacío legal, la compañía consiguió convertir en "Marca Registrada" un queso asturiano, el Peña Santa (un queso azul un poco más suave que el Cabrales). Como esto enseguida fue percibido por los productores artesanales como un intento de monopolizar la producción de quesos, respecto al Peña Santa ya no tuvo solución, pero los campesinos productores consiguieron parar a la compañía. Entre otros organismos, apareció el "Consejo Regulador de la Denominación de Origen", y con algunos fallos judiciales en contra, la producción ya no pudo ser patentada y monopolizada.

Sin embargo, el Cabrales es un queso muy apreciado dentro y fuera de Asturies, por lo que la compañía no quiso renunciar a formar parte del negocio. Con las nuevas condiciones legales, la única solución que les quedó fue comprar alguna cueva e intentar competir con los productores artesanales con sus mismos métodos de producción.

La noticia de la que hablaba al principio decía que la compañía iba a suspender su producción de Cabrales, porque no conseguían producir sus quesos con una calidad standard (lo que no quiere decir que sus quesos fueran unos buenos y otros malos, sino que no todos les salían iguales). El caso es que el volumen de quesos fabricados artesanalmente es bastante pequeño, y posiblemente el cese de su fabricación industrial (momentánea o permanente, aún no sabemos las verdaderas intenciones de la empresa) quizás provoque una cierta escasez de Cabrales en el mercado, o su subida de precio. Dicho queda por si os interesa conocer el dato.

Saludos y... ¡buen provecho!

Post by **Art** » Tue Sep 14, 2004 9:12 pm

Other threads about cabreles are here:
http://www.asturianus.org/forum/viewtopic.php?p=1058
http://www.asturianus.org/forum/viewtopic.php?t=339

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Otras "hilos" sobre cabrales son aquí:
http://www.asturianus.org/forum/viewtopic.php?p=1058
http://www.asturianus.org/forum/viewtopic.php?t=339

Germán · Post by **Germán** » Tue Sep 14, 2004 9:29 pm

Thanks Bob and Carlos for your kind replies. Maybe Carlos has given us the key to explain the shortage. I have never bought Cabrales cheese overseas before, so I do not know the exact origin of those being exported.

Bob, your comments are very interesting. But when I said non-Spaniard rather than American, I did it on purpose. As an international graduate student at the University of Connecticut I had the opportunity to meet people from basically all over the world. It has been a wonderful and enriching experience. Well, the bad thing is that some of them are gone back to their countries and you miss them too much.

I have never tried Cabrales with pasta or peach. But the “Entrecot/Solomillo/Escalopines al Cabrales”, for example, are common in the restaurant menus. I have enjoyed them so many times both in Asturias and in Madrid. This cheese is also great mixed up with cider to make a spreadable cream.

Cheers,
Germán

Xose · Post by **Xose** » Wed Sep 15, 2004 4:07 pm

I like Cabrales, but I do find it much tastier after a bottle or two of sidra!

Eladio Yenderrozos Moledo · Tue Feb 08, 2005 7:21 pm

Try "La Taberna del Alabardero" on 18th &Eye St NW, Washington, DC. Impressive!!

Es un evento culinario el comer en este lugar.

Chris · Post by **Chris** » Wed Feb 09, 2005 7:26 pm

Xose wrote:I like Cabrales, but I do find it much tastier after a bottle or two of sidra!

Three, four, five ........

Post by **Art** » Thu Feb 10, 2005 3:23 am

Eladio, what can you tell us about "La Taberna del Alabardero"? Do you have any favorite dishes from there? Do you need reservations? Does it specialize in any one region? How expensive is it? Is there parking nearby?

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Eladio, ¿Qué puedes decirnos de "La Taberna del Alabardero"? ¿Tienes algunos platos favoritos de allí? ¿Se precisa una mesa reservada? ¿Especializase la restaurante en la cocina de una región? ¿Cuánto cuesta? ¿Hay aparcamiento cercano?

Eladio Yenderrozos Moledo · Thu Feb 10, 2005 11:34 am

Art wrote:Eladio, what can you tell us about "La Taberna del Alabardero"? Do you have any favorite dishes from there? Do you need reservations? Does it specialize in any one region? How expensive is it? Is there parking nearby?

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Eladio, ¿Qué puedes decirnos de "La Taberna del Alabardero"? ¿Tienes algunos platos favoritos de allí? ¿Se precisa una mesa reservada? ¿Especializase la restaurante en la cocina de una región? ¿Cuánto cuesta? ¿Hay aparcamiento cercano?

Art, "La Taberna del Alabardero" es el unico restaurante ESPANOL puro y autentico que he conocido en EEUU continentales. Es un restaurante de 5 estrellas, lujoso, con un servicio impecable. Cuenta con estacionamiento "valet", aunque al lado del local hay un estacionamiento privado. El menu es muy variado y representativo de varias regiones de Espana. Te recomiendo el Solomillo a la parrilla con Rulada de Rabo de Toro. Cuenta el lugar con una barra para bebidas y tapas como antesala al salon principal y donde puedes enganar al estomago antes de la cena o el almuerzo. Los precios son naturalmente "de lujo" pues los platos (puedes ojear la carta en alabardero.com) van desde los $28 hasta los $48 dolares. Es un lugar para ir en ocaciones especiales. La clientela es muy distinguida y se requiere reservacion al igual que vestimenta elegante. Visitalo y quedaras muy satisfecho. Eladio

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trans. Art

Art, "La Taberna del Alabardero" is the only pure and authentic SPANISH restaurant that I have known in the continental USA. It is a restaurant of 5 stars, luxurious, with impeccable service. It has valet parking, although next to the place there is a private parking. The menu is very varied and representative of a number of Spain's regions. I recommend to you the Grilled Sirloin with Rulada of Tail of Bull. The place has a bar for drinks and tapas (snacks) as anteroom to the principal lounge and where you can nibble before the dinner or the luncheon. The prices are naturally "luxury-level" so the dishes (you can see the menu at www.alabardero.com ) go from $28 up to the $48. It is a place to go for special occasions. The clientele is very distinguished and reservations and elegant dress are required. Visit it and you will be very satisfied. Eladio

Post by **Art** » Sat Feb 12, 2005 2:48 pm

Thanks Eladio!

¡Gracias, Eladio!