A new cheese in the style of Roquefort (ewe's milk, penicillium roqueforti, foil wrapping) but notably less aggressive, with distinct undertones of almond. Younger cheeses only show faint blue, and are lighter and more delicate in strength. With age the pate hardens, the veining becomes quite dark, and the once-nutty flavours deepen into piquant spice. This cheese pairs perfectly with fortified wines, ideal for an end-of-the-meal treat.

Peralzola Azul