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La Peral

La Peral
Flickr / Javier Lastras / CC BY 2.0
  • Made from pasteurized cow'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: caramel, spicy, sweet

  • Aroma: buttery, rich

  • Vegetarian: no

  • Synonyms: La Peral Blue

La Peral is a blue cheese made from pasteurized cow's milk by cheesemakers Esther Alvarez and her husband Jose Luis Lopez in a distant area of Asturias in northern Spain. It is named after a local village.

The cheese is matured for 2-4 months in natural stone cellars beneath the daily. The cheese has a delicate natural rind with a soft paste and light blue veins. When young, La Peral is firm, and 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 the initial ripening days. It acquires a full, slightly spicy flavour as the days advance.

La Peral pairs well with a good Tempranillo, Cabernet Sauvignon and Spanish dessert wines.

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