ANDAZUL GOAT BLUE
TYPE CHEESE: Semi-soft blue goat’s milk cheese
ORIGIN: Cádiz, Andalucia, Spain
AGING: Minimum 3 months SHELF LIFE: Minimum 60 days INGREDIENTS: Pasteurized Payoya goat's milk, calcium chloride, rennet, cheese cultures, Penicillium Roqueforti, salt
PACK SIZE: 2/5 lb. wheels
APPEARANCE: Semi-soft bone white paste with blue veining throughout. Paste will be slightly darker close to the rind.
FLAVOR: A little bit piquant with a hint of a mineral tang, and a bacon-y sweet smokiness at the finish.
KEY POINTS: Made with milk from the Payoya breed, this is the first goat’s milk blue to hail from Andalucia. Winner of Gold at the World Cheese Awards in 2016.
HANDLING: Keep wrapped in foil when possible to prevent cheese from drying out. Let cut pieces reach room temperature before serving.
SERVING RECS: Pair with Pajarero Figs, or melt atop roasted potatoes. Serve with an Amontillado sherry or a fruity Stout.