The whey is removed from the curds, which are then packed into cylindrical molds called arnios, salted and left to cure and harden.

After the initial curing period of around two weeks, the Cabrales is then aged a further two to five months in natural caves in the limestone mountains of the area.

Relative humidity in these caves is typically 90% and the temperature is a cool 7–13 °C (45–55 °F), conditions favoring the development of penicillium molds that produce blue-green veins throughout the cheese.

Within the production zone it is still possible to encounter Cabrales cheese with the traditional maple leaf wrapping, although it is only ever produced in small batches and not approved for export, as it is ineligible for DO status.

[4] In 2019, the last year before supply disruptions due to COVID, 433,000 kg of Cabrales cheese was produced, according to the Consejo Regulador D.O.P.