Blue Cheeses
They are also known as ‘veined’ cheeses or cheeses with mould inside (penicillium).
The Picos de Europa are the area par excellence for these cheeses. The limestone caves and the high humidity that prevails there favour the development of penicillium inside the cheese.
They are cheeses with a penetrating smell, buttery on the palate and with a more or less intense spicy aftertaste, depending on the type of milk and the ripening time.
Certain industrial and traditional cheeses produced in other regions of Spain are also worth mentioning.
Blue cow’s cheese
A cheese more than 50 years old since it was created using a technique similar to Roquefort. As it is made from cows, it is much smoother and creamier.
Cabrales PDO
The best known of our Spanish blues. A cheese with character that when tasted younger offers sweet and very aromatic notes
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Azul de Valdeón PGI
The blue cheese from Picos de Europa made on the Leonese side of the mountain. Made from cow’s milk and some goat’s milk, it offers hints of damp cave, mushrooms and a very elegant spicy piquancy.
