Creamy blue cheese made with pasteurized Friesian cow’s milk.

Produced by Riocorvera, using our own milk, which we transport to Bejes, and matures in its natural cave alongside Picón Bejes Tresviso cheese.
Creamy-colored cheese with blue Penicillium Roqueforti bloom. Creamy yet firm texture, with aromas of milk, rennet, and cave. Slightly spicy yet mild flavor.
Ideal to enjoy on its own or with other foods, to make sauces, or to pair with nuts, jams, and wines.

Pasteurized, creamy cow’s milk cheese.
Matte white in color, with a creamy yet firm texture and aromas of fresh cheese, curd, and yogurt.
On the palate, it is smooth with a subtle bitter finish, but with an intense lactic flavor and acidic undertones reminiscent of yogurt—the main distinguishing characteristic from others in its category.
Ideal to enjoy on its own or with other foods, it pairs perfectly with everything.
Its high yield makes it ideal for both savory and sweet culinary creations.
It is perfect for making tarts and mousses, as well as creams, cakes, and purées. It’s also delicious on toast and as an accompaniment to salads.

It is a natural cheese, made only with milk, calcium chloride, rennet and salt; it has a 6-day shelf life + 3 days allowed by the Avatidor.

Pasteurized, aged cow’s milk cheese.
It reaches its ideal consumption point between 9 and 12 months. It has a matte cream color inside, with yellowish notes characteristic of aging, which are more evident and noticeable towards the rind.
It has a distinctive, subtle, and penetrating aroma.
On the palate, its texture is rough and fragile, with clear tyrosine precipitation, giving it a crispness. It has an intense flavor with hints of caramelized lactose and a long, very pleasant aftertaste that invites you to keep eating.
Ideal to eat on its own, as part of a cheese board, grated to accompany pasta dishes, to make crispy rolls, or simply as a dessert, pairing perfectly with any sweet wine. This cheese, due to its qualities and similarities, is on par with the great European cheeses.