La Peral is a pasteurized blue cheese made by cheese makers Esther Alvarez and her husband Jose Luis Lopez in a distant area of Asturias in northern Spain. It is a very modern cheese by Spanish standards (in the 1920s) and is named after a local village.
A small amount of sheep's cream is added to a blend of cow's milk and then inoculated with Penicilium mould to give the cheese its characteristic blue veins. The cheese is then matured for a minimum of two months and up to five months before being sold. When young, La Peral is firm, moist with a somewhat granular texture. With age, the paste becomes soft and slightly weepy as it loses its moisture. Flavours are wonderfully delicate in its initial days of ripening but as the days advance it acquires a full, slightly spicy personality.
La Peral pairs well with a good Sherry as well as a wide range of white wines.
- Made from pasteurized cow's and sheep's milk
- Country of origin: Spain
- Region: Asturias
- Family: Blue
- Type: semi-soft, blue-veined
- Texture: creamy, firm and grainy
- Rind: natural
- Colour: pale yellow
- Flavour: buttery, caramel, mushroomy, smooth, spicy, sweet
- Aroma: buttery, rich
- Vegetarian: no
- Producers: Quesería La Peral
- Synonyms: La Peral Blue
Other Spanish cheeses:
Castigliano, Dehesa De Los Llanos - Curado, Dehesa De Los Llanos - Gran Reserva, El Trigal Manchego, Gamonéu, Idiazábal, Queso del Tietar, Queso Iberico, Roncal, Zamorano
Cabrales, Dehesa De Los Llanos - Media Curación, Don Bernardo Manchego, Flor de Guia, Gamonéu, Garrotxa, Mahón, Penamellera
Cana de Cabra, Cana de Oveja, Leonora, Manchego, Monte Enebro, Picos de Europa, Queso de Murcia, Sarró de Cabra, Tronchon, Ulloa
Afuega'l Pitu, Cuajada, Finca Pascualete Mini Torta, Flor de Guia, La Serena, Queso de Afuega'l pitu, Queso del Montsec, Selva, Tetilla, Torta del Casar, Tupí, Veigadarte
fresh soft cheeses: