Production area: La Peral, Council of Illas.
Format: Wheel 2 kg, 800 g.
Description: Cheese with a buttery texture and blue veins, slightly spicy. Aged for a minimum of 30 days in natural cellar.
PEÑOCEO
Description
Format: Wheel 2 kg, 800 g.
Description: Cheese with a buttery texture and blue veins, slightly spicy. Aged for a minimum of 30 days in natural cellar.
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