What is spanish blue cheeses?

Spanish blue cheeses are some of the most unique and flavorful cheeses in the world. There are several types of Spanish blue cheese, but the most popular and well-known include Cabrales, Valdeón, and La Peral. These cheeses are typically made from cow, sheep, or goat milk, and are aged for several weeks or months to develop their distinct blue veining and robust flavor.

Cabrales is perhaps the most famous of the Spanish blue cheeses. It is made from a blend of cow, sheep, and goat milk and is aged in natural caves in the mountains of Asturias, northern Spain. It has a pungent, tangy flavor with a slightly sweet finish.

Valdeón is another popular Spanish blue cheese that is made from cow and goat milk. It is typically milder than Cabrales but still has a distinct blue veining and a creamy texture. It is often used in salads and as a topping for grilled meats.

La Peral is a relatively new addition to the Spanish blue cheese scene. It is made with cow's milk and is aged for about six months to develop its characteristic blue veining and nutty flavor. It is milder than Cabrales but has a creamy texture that makes it ideal for use in sauces and dips.

Overall, Spanish blue cheeses are known for their strong flavors, creamy textures, and distinct blue veining. They make for a great addition to cheese platters, and can also be used as a flavorful ingredient in a range of dishes.