Photograph by Don Werthmann — Cave-aged Cabrales Blue Cheese resides for months in the consistent humidity & temperature of this 1,000-meter long natural cave. The cave has been utilized for at least five generations of the Bada family. The cave spaces are shared amongst a small number of cheesemakers in the village of Tielve. The use of the cave easily reaches back to the Roman Era, and most likely even prior to that time period.