Blue cheese
from Spain
Spain’s cheese tradition is rich and diverse, and nowhere is this more true than in Asturias — the heartland of Spanish blue cheese.
From the bold and renowned Cabrales PDO, to the refined taste of Roncari Blue (made with pure sheep or goat milk), and the rustic charm of La Fueya, wrapped in sycamore leaves — we’ve selected a range of Spanish blues to suit every taste and occasion.
Roncari Blue
This blue cheese is made from pasteurized sheep’s or goat’s milk and features a compact texture with distinctive white and blue Penicillium roqueforti mold. It offers a slightly acidic flavor with intense, spicy notes reminiscent of black pepper. Creamy and full-bodied on the palate, it leaves a lasting, persistent aftertaste.
La Fueya
Blue cheese crafted in the Spanish tradition comes in two varieties:
- With pasteurized cow’s and sheep’s milk, offering an intense flavor perfect for spreading on toast or serving on a cheese board
- With pasteurized cow’s milk, featuring a delicate taste ideal for sauces and creams
The unique cave conditions where this cheese matures encourage the growth of Penicillium fungi, creating its characteristic blue-green veins. Often wrapped in fig or sycamore leaves, it preserves a smooth and creamy flavor.
Cabrales pDO
Cabrales PDO, named after its region of origin, is Spain’s most renowned blue cheese, crafted using traditional artisanal methods. Made from raw cow’s, sheep’s and goat’s milk, it matures naturally in limestone caves. The cheese paste ranges from ivory to straw yellow, with brown edges marked by irregular blue-green mold veins.
Its texture is complex—soft and creamy yet grainy and slightly crumbly—offering an intense aroma with a bold, spicy, and savory finish.
