The cattle small properties distributed by the whole valley generated the whole necessary milky production for the consumption of the inhabitants of the valley. Most of the milk of the cattle cabin (alpine brown cow of race in a high degree of purity, goat and sheep) it was dedicated and it is dedicated to the elaboration of the cheese. This milk of the valley is the only one that is used in the mixture of the Blue Cheese of the Picos de Europa. Once collection the milk of the eight towns of the district the elaboration of the cheese begins with the pasterizado of the cow milk and goat.

He/she is given to the Blue Cheese their cylindrical form, with plane faces and their bark is recovered with plágano leaves. Fact this the cheese enters in its maturation phase, in natural caves that it must be of 2 months as minimum. The Cream of Cheese, is elaborated starting from the Blue Cheese. Their elaboration process is meticulous and slow. The result is an exquisite cream that we present in glass jars.

The excellences of the Blue Cheese have passed over our frontiers and 25% of the total of the production it is exported countries like Holland, France, Germany, Finland, England, Denmark, Canada, Belgium, Japan and United States.

The Blue Cheese has an intense and very characteristic flavor, with lightly lactic, buttery foundation and found you to the palate. If one wants eat with fullness of flavor, he/she must make extending it on small portions of loaf bread and accompanying him with wine of the earth. Unforgettable.

The weight of each piece oscillates around 2,2 kgs. Their good consumption is from 60 to 80 days. It must conserve in a dark, fresh and ventilated place so that it is not dried up. If he/she stays in the refrigerator it is convenient to take it out of this 1 hour before their consumption so that it recovers their qualities of flavor.