Made by: Esther Álvarez, Jose Luis López
Milk Treatment: Raw
Coagulant: Traditional Rennet
By Spanish standards La Peral is a new cheese by Spanish standards – it was not created till the 1920s.
It is named after a local village in ‘Green Spain’, so called because of the lush local area.
This cheese originally came from a mixture of cow’s milk and sheep’s cream.
Like many blues, it is Penicilium that give it its thick blue veins.
La Peral has a clean, milky taste with a spicy mushroomy finish, which intensifies as the cheese ages.
Try this cheese with sherry, port or any sweet wine.