Peralzola
Quesos La Peral is a cheese making enterprise founded in 1923 by one Antonio León Álvarez. He begin making his eponymous cheese immediately. Over time the offering has grown from that one cheese, to now four cheeses. One of those innovations, is this cheese; Peralzola.
This family owned cheese factory continues to make artisan cheeses in small batches. They obsessively maintain the quality that their grandfather’s cheeses became known for. They make some of the most recognizable, and high quality, blue cheeses in Asturias.
Where Is It From?
Peralzola is produced in the village of La Peral, located in the Illas conceyo of Asturias. Illas is an agricultural area of rolling hills. Cattle raising is a primary industry here. Because of that the area produces in excess of a million liters of milk a year. Prime cheese making conditions, to be sure!
How Peralzola Is Made
Peralzola is made with pasteurized sheep’s cheese. It is, as far as I know, the only purely sheep’s milk blue cheese in Asturias, and one of only two in Spain (MitiBleu from Castilla La Mancha is the other). Roquefort is the most well-known sheep’s milk blue cheese globally. Comparisons are always possible, but Peralzola stands on its own.
The cellaring then takes place underneath the cheese workshop itself. For certain it is worth a visit if you get a chance.
History
Cheese makers in Asturias commonly use three milks. They combine cow, goat, and sheep milk in various proportions to get the desired flavors. A few make blue cheeses with only two milks in the blend. However, it is very rare to find a single milk blue cheese here.
Peralzola is the second cheese in a series. Together with Estrella La Peral and Peñoceo, they explore each of the traditional milks separately.
Uses For Peralzola
Common Uses: This is a great cheese for a cheese board, and is normally eaten as-is. In Spain it is common to pair blue cheeses (and most others) with grapes. As they say “uva y queso saben a beso” (Grapes and cheese taste like a kiss). It is also common to serve mixed nuts to accompany blue cheeses. As with all blue cheeses in Asturias, Peralzola is a popular ingredient in sauces for steak.
How I Use It: Like above, I often serve it on a cheese board. When I do I like to pair it with the other two expressions from Quesos La Peral. This makes a sort of vertical tasting of the various milks used in blue cheese making in Asturias. I am also very fond of pairing these types of blue cheeses with cecina and some bread or crackers.
Where To Find Peralzola
This is a widely available cheese in Asturias. It is easy to find in most grocery stores and gourmet shops.
Unfortunately, there is no current American importer of this cheese. You can contact Forever Cheese and ask them if they would consider importing it, as the already carry Estrella La Peral.
