Ripened in the caves in Picos de Europa, it is artisanally made by farmers in the municipality of Cabrales. It has a very special, intense, fruity and slightly spicy flavour. Of a pungent aroma with a blue-green colour paste produced by Penicillium.
Ingredients / Ripening
Made with pasteurised cow’s, sheep’s and goat’s milk. 60 days minimum ripening.
Pairing / Consumption
Serve with a good quince. Perfect with Penedés, fine wines or manzanilla sherry. Conservation: Keep refrigerated between 4ºC and 8ºC. Once opened, for optimum conservation it is recommended to cover the cut cheese with aluminium foil or plastic, leaving the crust uncovered. Consumption: Leave the cheese at room temperature approximately 10 minutes prior to consumption in order to fully partake of its flavour, texture and smell.