Blue cheese La Peral

N02BZ-39

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La Peral is a blue cheese made from Friesian cow milk, with a white straw color, and milk enzymes and selected noble molds that give it its characteristic bluish spots. When it's young, La Peral is a semi-blue cheese, with delicate flavor and a great bouquet. As it ages, it completes its transformation into a blue cheese, acquiring its personality, slightly spicy, but without losing one bit of its smoothness and bouquet.

La Peral has a soft paste interior molding (development of Penicillium Roqueforti), a salted surface achieved by rubbing it with dry salt and with a minimum maturity of two months with periodic turning.

Presented in a 400 - 500 gram format. approximately.

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7,15 €

Data sheet

Weight 400 - 450 aprox.
Milk Cow
Mature period At least 30 days
Flavour intensity Medium to strong
Geographical area Asturias
Country Spain
Kind of milk Pasteurized
Format Unit

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Blue cheese La Peral

La Peral is a family-owned cheese factory founded in 1923 by D. Antonio León Álvarez. Its cheese is an artisan production made with cow's milk and noble mold, matured in a natural cellar located beneath the cheese factory.

The cheese factory is located in the town of San Jorge de la Peral del Concejo de lllas in the central area of the Autonomous Region of the Principality of Asturias. The combination of the most modern technology and the artisanal production process is what makes La Peral a cheese with great character, very much appreciated by consumers.

La Peral

It is one of those cases that allows a cheese factory to earn the designation of certified cheese. Another emblematic case is the other asturian semi-firm smoked cheese Ahumado de Pría.

Buy it here on Al Queso, your online shop of artisan cheeses.

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Blue cheese La Peral

Blue cheese La Peral

La Peral is a blue cheese made from Friesian cow milk, with a white straw color, and milk enzymes and selected noble molds that give it its characteristic bluish spots. When it's young, La Peral is a semi-blue cheese, with delicate flavor and a great bouquet. As it ages, it completes its transformation into a blue cheese, acquiring its personality, slightly spicy, but without losing one bit of its smoothness and bouquet.

La Peral has a soft paste interior molding (development of Penicillium Roqueforti), a salted surface achieved by rubbing it with dry salt and with a minimum maturity of two months with periodic turning.

Presented in a 400 - 500 gram format. approximately.

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