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From the Picos de Europa mountains in Northern Spain, this is a pasteurised semi-soft blue cheese made from a blend of approximately 90% cows' and 10% goats' milk, and animal rennet.
Bold and salty, the uniqueness of this cheese lies in the manufacturing process. This includes a long maturing in cold, damp cellars to produce a granular texture and blue mould filled cavities. Similar to Roquefort, with an equally powerful aroma.
It is delicious by itself , or as part of a classic Spanish cheese board. It is also a great cooking cheese with a nice melty texture.
It is fresh and earthy aroma with hints of blue. A buttery, melt in the mouth texture, with nutty, mushroomy, sometimes spicy flavour.