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Wrapped in sycamore leaves from the neighboring forests, this cheese is primarily cow's milk; however, during spring and summer (or whenever there is a surplus) a small amount of goat's milk is added. This results in sharper cheeses with higher levels of acidity. Rich and creamy with well scattered blue moulds and a tangy taste not dissimilar to Roquefort. Matured in damp, high-humidity cellars, the younger cheeses tend to be more crumbly and less intense. A classic.
| Country | Spain |
| Region | Leon |
| Age | 2 - 3 months |
| Milk | Cow/Sheep |
| Fat | 57% |
| Classification | Blue Cheese |
| Strength | Strong |
| Texture | soft |
| Flavour |
bold and spicy, balanced salt and blue |
| Aroma | bold, sharp, woodsy |
Collections: Blue Cheese, CHEESE ROOM, Spanish Cheese
