More mild than Cabrales, a more well-known blue cheese from the same area of northern Spain, La Peral is made by a single producer in the mountainous region of Austuria. It was developed about 80 years ago and is now made by family of the founder. La Peral is creamy and has a melt-in-the-mouth quality that makes it absolutely delicious. It is made from pasteurized cow's milk and ages for about 2 to 4 months. Don't be alarmed by a pale yellow mold that may form on the rind of the cheese...this can be wiped off prior to consumption. While mild, La Peral has an earthy quality that would match well with a sipping sherry or Cava.
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