Cabrales (Traditionally, cow, goat and sheep, Spain) More often than not, you will find that the Cabrales imported to the U.S. is made only from cow's milk and it might not be covered in the traditional rind of sycamore leaves. The flavor of a true cabrales should be a bit on the mean side, and we say that as a compliment to the cheese. Spicy with a rich, crumbly texture, its intensity can be offset by pairing it with sweet quince paste or a dessert wine. Pairings: Quince Paste Branches Honey Liquid Pairings: Riesling Port Sherry