This blue comes from Asturias in Northern Spain and is made by Heraderos de Antonio Leon. For most of the year, La Peral is made from cow's milk, though from January to May sheep's milk may be added. The milk is pasteurized and is innoculated with penicillium mold. The wheels develop a thin, reddish rind. The cheese is white with small blue veining, a strong, olive flavor, and a pungent aroma.

Technical Data:

Processing:	Pasteurized
Rennet:	Traditional
Rind:	Natural
Texture:	Semi-firm
Aging:	60 days minimum
Size(s):	5 pounds
Unit(s) of Sale:	By the pound
Wine Pairing:	Tempranillo, Riesling, Viognier, Sherry