Soft goat cheese, made using lactic coagulation of pasteurised goat's milk, natural rennet and no preservatives or additives. Its blue mould layer on the outside, penicillium roqueforti, and its white interior make it an unmistakable cheese.
Its blue layer is edible and forms the basis of its flavours. It is recommended to cut it with a lyre.
Producer
Quesos de Radiquero is a cheese producer located in the province of Huesca in Aragon, Spain. This producer specializes in artisanal cheeses, made using milk from local sheep and goat breeds.
Their cheese varieties include semi-cured and cured cheeses, which are characteristic for their creamy texture and rich flavors, derived from the diverse flora of the Aragonese Pyrenees where the livestock graze.