Exclusive goat milk blue cheese from the Valle de los Pedroches. It contains Penicillium cultures in its paste, which give it a characteristic blue-grayish color in this type of cheese due to the mold. Made with pasteurized goat milk and Penicillium roqueforti mold, which results in a true gourmet product. Formats: 250-gram wedge. 550-gram quarter. 1.1-kilogram half. 2.2-kilogram whole. The cheeses are wrapped in aluminum foil and vacuum packed. More information:

PRODUCTION

On the day of production, the curd is crushed and placed in molds carefully, ensuring that there are empty spaces where air can penetrate and allow the characteristic blue mold to grow. The next day, each cheese is salted by hand by rubbing it with coarse salt. It is carefully turned over for several days, and in the days following its production, it is hand-pierced one by one with a thin steel spike. This action oxygenates the cheese, enhancing the internal development of Penicillium. Throughout its months of aging, the cheese is turned on its edges, and the mold rind is regularly removed to allow air to enter.

TASTING NOTES

In general, it is a cheese with a high aromatic intensity, with salty notes on the palate, highlighting aromas of mushroom, cave, and wet earth. Compared to sheep's milk blue cheese, it has higher citrus notes. The mold promotes the appearance of the characteristic and appreciated spicy sensation in the mouth in these types of cheeses. In goat cheese, this spicy sensation is more intense. Being a goat cheese, its ivory white profile contrasts with the blue veins that extend through its interior, making it a visually stunning cheese. The olfactory-gustatory intensity of goat cheese serves as the foundation for an excellent blue cheese. It has a melting texture, slightly creamy, and firm when cut, unlike other blue cheeses.

PAIRINGS

• It pairs perfectly with sweet wines, such as Pedro Ximénez, Cream, or Moscatel, as well as with chocolate and nuts.