Mitica® Mitibleu

$22.99/Lb


Roquefort's full-bodied, sharp and fruity Spanish cousin; every family's got one. Raw milk is taken from sheep grazing in the mountains of La Mancha and used for an exceptionally rich and aromatic version of the classic blue. Blue-green veins shoot through firm, moist, ivory paste. The finish packs an eye watering mineral zing, which lingers happily with the sheepy, barnyard aroma. Best enjoyed with a swirl of sherry - that's 'Vino de Jerez' to you, Senor.


Just the Facts

Country
Spain
Milk Type
Sheep
Pasteurization
Pasteurized
Rennet Type
Animal
Age
4 months

Pour a glass of...
  • Riesling

    This food-friendly wine ranges from super sweet to quite dry. Acidity, minerality, and aromas of tropical fruit are almost always present.

    Dry: Characterized by bracing acidity and stark minerality. Tropical fruit on the nose, stunningly balanced flavor overall.

    Pair with: This versatile wine works equally well with a fresh chevre (bringing out acidity) as it does a stinker like Willoughby (playing up the sweet/salty contrast).



    Sweet: The other end of the spectrum offers a cloyingly sweet, syrupy wine. Aromas of ripe peaches and tropical fruit dominate, along with floral, perfumed accents.

    Pair with: With something this strong it’s best to contrast the sweetness with something funky or salty: A pungent washed rind like Grayson or a punchy blue like Bleu du Bocage.

  • Strong Beers

    Barleywine, Old Ale, Strong Ale, Scotch Ale

    Big and intense, with an alcohol punch to match, don’t underestimate any of these guys. Flavors will favor the malty side of the spectrum, with dark fruit, leather, and tobacco notes common. You will taste the booze. And it will be delicious.

    Pair with: A cheese equally big in flavor. Dunbarton Blue has subtle bluing and a savory-sweet gouda flavor that will be a perfect match for these tough brews.