This darkly intense Spanish blue is made from blended milk sourced from cows and goats that graze mountainside in Castilla y Leon. Once formed, wheels used to be wrapped in gorgeous sycamore leaves for aging. Importation into the US does not allow the leaves so instead we see a natural rinded version of this cheese.
Thick with veining, it has a salty, peppery, fruity, and spicy flavor with a creamy mouth feel, and a complex, earthy finish reminiscent to tobacco.Try pairing with fig jam or dried figs, and a sweet dessert wine with a decadent bite of chocolate. Equally delicious with a salty slice of prosciutto!
Picture credits @ producer