Aged 3 months. In Castilla y Leon, on the northern coast of Spain, in the Picos de Europa Mountains, cows and goats contribute to the production of this rustic Blue cheese with an assertive, peppery, lingering flavor. The curds are dry salted and wrapped in either oak or sycamore leaves, then ripened for at least 2 months in limestone caves where the rampant blue veining flourishes. The result is an assertive yet not overpowering, buttery, blue cheese.This one cries for fresh fruit and strong red wine or sherry.