“…The development and action of P. roqueforti in this cheese is responsible for its final appearance, and it drives the biochemical changes that take place during ripening (Ferna´dez-Salguero, Marcos, Alcala´, & Esteban, 1989;Alonso, Fontecha, & Jua´rez, 1999). However, no mould spores are added during the manufacture of Cabrales (Nu´n˜ez, 1978;Flo´rez, Á lvarez-Martı´n, Lo´pez-Dı´az, & Mayo, 2006); the fungi are thought to gain access to the cheese matrix from the milk and the environment of the natural caves in which the dry cheeses are ripened.…”