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.

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