The debut of this special cheese is 11 years in the making! This is a new and different Spanish blue cheese, matured for six months in an underground cellar on the banks of the Nalón River in Asturias. Raw cow’s milk curds are cut by hand with blue green Penicillium roqueforti, salted, kneaded, and molded for aging. MAMÁ MARISA is born from there: creamy, unctuous, floral, fruity, aromatic, and certainly blue. These are the first wheels on the market since this project began.
Raw cow’s; Aged:
- Flavor Profile
creamy, salty, fruity and floral, persistent
- How to Prepare
temper before serving
- Recommended Uses
Use anywhere a blue would be highlighted!
|R45077||19 lbs.||1/case||19 lbs.|
Raw cow’s milk, calf rennet, Penicillium roqueforti