MONJE PICÓN

A pressed blue cheese, with no eyes and with a mild, slightly salty and buttery flavour. It is a creamy cheese with a yellowish cut, blue pigmentation in the form of streaks and an aromatic intensity that depends on the maturity point. It has a curing period of between three and four months, and it is not very aggressive on the mouth.

TASTING NOTES.

VISUAL: Greyish and brownish rind. Creamy cut. Yellowish body with abundant bluish pigmentation.
OLFACTORY: Characteristic clean but intense aromas of advanced curing blue cheeses.
GUSTATORY: Very intense on the mouth on entry but with a pleasant finish that invites another tasting. Full-bodied aftertastes.