Raw cow’s milk of pressed and veined with penicillum roquefortis cabraliensis cheese. The penicillum is obtained when the cheese is produced and is typical of the private cave (the Teyedu) at 1,200 meters, in the Picos de Europa. Cleaned again and again with water filtered by the cave itself through its stalagmites. Cheese matured from 9 to 11 months. Considered the best blue cheese in Spain for many years and produced by the master Pepe Bada, who climbs the cheeses up the mountain. It produces around 3,000 pieces annually, but only 400 units are sold and considered optimal. Here you have one of them.