A small drum of soft to semihard, blue cheese made mainly with goat’s milk, similar to Roquefort and stored in limestone caves where it acquires its blue mould. It is occasionally made with cow's milk. It has a smooth paste and is wrapped in maple leaves and is made on farms in Cantabria. This cheese is made with raw milk and contains 45-48% (31%) fat. The curds are unpressed and affinage is from 5 to 6 months. The flavour of this very stronge cheese varies depending on the mountain range where it was produced. (PDO).
