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Blue cheese made with pasteurized cow's milk, the ripening process takes place in natural caves in the Picos de Europa. In these caves, the relative humidity is 90% and the temperature ranges between 8 and 12 °C. In these conditions, penicillium fungi develop in the cheese, which gives it its blue-greenish areas and veins, and it has a delicious, creamy taste, especially for spreading or for sauces.