La Peral is a blue cheese made from Frisian cow’s milk, with a straw-white color, lactic cultures, and selected noble molds that give it its characteristic blue spots. When young, La Peral is a semi-blue cheese with a delicate flavor and a great bouquet. Over time, it completes its transformation into a blue cheese, acquiring its full personality—slightly spicy but without losing any of its creaminess and bouquet.

La Peral has a soft paste with internal mold development (Penicillium roqueforti), is salted on the surface by dry salt rubbing, and matures for a minimum of two months, being regularly turned.

Weight: Approximately 450 grams.