Blue cheese stands out for its strong flavor and odor. In our recipe, these characteristics are softened by combining them with the creaminess of the product. With a grayish moldy rind, its smell is penetrating and very intense. Its paste is soft, yellow speckled with penicillium, tender, soft, and melting with an intense flavor with a slight spicy touch. It is our latest release and is intended to be the star of cheese boards and consumed as is, although, like the rest of our products, it is also consumed on toast or in recipes such as sauces. CHARACTERISTICS: - CHEESE TYPE: Mold-ripened Cheese. Blue Cheese - MILK TYPE: Pasteurized cow's milk - INTENSITY: Strong - PASTE TYPE: Soft unpressed paste speckled with penicillium - RIND TYPE: Moldy rind - FORMAT: Approx. 350 gr wedge - PACKAGING TYPE: Vacuum-packed - ALLERGENS: Lactose and milk protein - INTENDED USE: Direct consumption. Not recommended for individuals sensitive to any of the described ingredients. - SHELF LIFE: 6 months - AWARDS: Best Blue Cheese from Cantabria 2023 INGREDIENTS: - Pasteurized cow's milk - salt - rennet - stabilizer (Calcium Chloride) - lactic ferments - penicillium roqueforti - Milk origin: Spain (Cantabria) NUTRITIONAL VALUE PER 100 GR: - Energy Value (KJ/Kcal) (1459/349) - Proteins 19.9 g - Fats 29.7 g of which saturated 19.9 g - Carbohydrates 0.35 g of which sugars 0.26 g - Salt 1.9 g