Blue Howl Cheese
Aullido Azul cheese is made from raw milk from León sheep. It's a seasonal cheese, produced only in spring. It has a soft texture and a naturally moldy rind. Mild, without the typical harshness of Spanish blue cheeses.
Matured in a cave 10 meters underground.
- Milk : RAW , whole sheep's milk. Origin: León, Spain.
- Maturation : Cheese with a minimum maturation of 2-3 months.
- Origin : León (Spain)
- Intensity : Very soft | Soft | Medium | Intense | Very intense
- Bark : Edible natural bark. Can be removed.
- Storage : Keep refrigerated between 2º and 4º. Once opened, wrap in cling film.
- Shipping format : Vacuum-packed cheese wedge.
- Recommendation : Allow to cool for at least 30 minutes before serving.
Curiosities about Blue Howl cheese
- Tasting notes : A surprisingly pleasant cheese, without the typical aggressiveness of Spanish blue cheeses, which makes it more popular and suitable for all tastes. It has a blue cheese paste and a naturally dry, moldy rind.
- Preparation : The freshly milked milk is cooled to 30°C and, after curdling with lamb rennet, is left to rest in the vat for about three hours, acidifying with its own natural ferments. It is then slowly cut into walnut-sized pieces using a lyre, and, without stirring, the excess whey is removed so that small melon-shaped molds can be filled.
- Pairing : Ideal with toasted bread with raisins or nuts, quince, honey or apple jam.
Ingredients of Blue Howl cheese
Ingredients : Raw whole sheep's milk, lamb rennet, penicillium roqueforti, lactic ferments and salt.
Average nutritional value per 100g:
| Energy value | 1906 Kj / 456 Kcal |
| Fats | 38 g |
| of which saturated fats | 25.6 g |
| Carbohydrates | 2.8 g |
| of which sugars | <0.5 g |
| Proteins | 25.6 g |
| Salt | 1.9 g |
Allergens : Milk
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Lácteos SieteLobas was established in Ardón, a small town in the Leon region, by master cheesemaker Javier Barrera. In this setting, it boasts small family farms that have been raising cows, sheep, and goats for generations.
Because these farms are so small, Siete Lobas ensures that all animals' feed is 100% natural . They also ensure that all of their milking is done with special care and dedication.
Siete Lobas cheeses mature in a traditional Leonese cellar , a spectacular underground earth cave where all the maturing processes for each cheese are carried out (turning, washing and brushing).
SEUR Frío delivers temperature-controlled shipping (between 2°C and 8°C) for fresh produce, with real-time traceability thanks to IoT technology. We deliver before 1:30 PM in the Iberian Peninsula, the next day, and to the Balearic Islands. We have innovative infrastructure and extensive coverage, guaranteeing the highest quality and security for your shipments.
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