Metabolomic fingerprinting of an artisanal blue-veined cheese: Impact of cave microenvironment and producer.

Artisanal blue cheeses are highly valued products due to their unique quality attributes. This study conducted a large-scale longitudinal investigation into the influence of the producer and natural cave microenvironment on the metabolomic profile of PDO Cabrales cheese during ripening. Cheeses from three producers and ripened in three different caves were analysed for composition, free fatty acids, free amino acids, volatile compounds and biogenic amines using physico-chemical and chromatographic techniques. Distinct producer-specific metabolomic fingerprints emerged under identical ripening conditions, while cave-derived effects were evident on cheese rinds. Variations in lipolysis, proteolysis and secondary pathways were associated with changes in bioactive amino acids such as γ-aminobutyric acid and ornithine and key aroma compounds including methyl ketones and esters. These discriminant metabolites reflected the nutritional and sensory diversity of naturally ripened cheeses. The combined influence of producer practices and cave microenvironment underscores the importance of terroir preservation in maintaining artisanal cheese authenticity.