Blue Cheese with Cider
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This platter is a combination of the best Asturian blue cheese and a delicious cider also from this Spanish region. It is a combination that perfectly weds and that is the traditional way of consumption in Asturias.
This table is composed of:
- Artisan Picón Bejes Tresviso tres leches
- Blue La Peral
- Gamonedo del Valle
- 1 bottle of 70cl Sidra Natural Camin
Camin natural cider is considered one of the best Asturian cider. It is produced by the company Trabanco placed in Lavandera. It tastes delicious. Its alcohol content is 6% vol.
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More info
Blue cheese with Sidra
Cider is a drink made from the fermented juice of the apple. Its alcohol content is considered low graduation. The quality of Asturian apple makes this geographical area the best scenario for the production of high quality cider.
It is tradition in Asturias consumption of blue cheeses accompanied by a pouring cider making this a very pleasant tasting. This pairing also occurs in preparations (creams and pastes) with cheese and cider that are very easy to do and delicious to taste.
Buy now this delicious combination on Al Queso, your online shop of gourmet products and artisan cheeses.
Pack content
1 x Picón Bejes Tresviso
Picón Bejes-Tresviso artisan cheese, is a blue cheese made with cow's milk, milk from sheep and from goats that have been grass-fed. The cheese is left to mature for 2 months in natural caves with high humidity in the region of Liébana (Cantabria). It is an intense, slightly acidic and spicy tasting cheese that is a little firm, almost soft, since it is...
1 x 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,...
1 x Gamonedo del Valle cheese
The Gamonedo del Valle is a matured cheese handcrafted in Onís and Cangas de Onís. It is made from cow's and goat's milk. It is a slightly smoked cheese that matures in a natural cave. Thanks to the temperature and humidity of the caves, penicillin fungus flourishes in the crust, giving a smell and a more intense and special flavor. Served in units of...
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