High up in the Picos de Europa mountains in the autonomous community of Asturias, lies the tiny parish of Sotres de Cabrales, Spain. The nearest school or grocery store is 45 minutes away, and the number of sheep and cows grazing on alpine pastures vastly exceeds the hamlet’s human population.

There is a saying in the municipality of Cabrales that the higher the village, the better the cheese. And in Sotres de Cabrales, elevation 3,368 feet, there is a feeling that indeed, some of the best blue cheese in the world is made here. That’s because every two days for 10 months of the year, the husband and wife team of Jessica Lopez and Javier Diaz craft Cabrales, a blue cheese made that must be made from unpasteurized cow’s milk or blended in the traditional manner with goat and/or sheep milk.