From the Picos De Europa mountains in Northern Spain comes this very strong, dry, salty blue cheese originally introduced to the area by French Pilgrims travelling in the mountains. Picos Blue is made with a mixture of cows and goats milk and has many aficionados. It is matured in mountain caves for at least three months and wrapped in maple or chestnut leaves. Rumour has it that local people mix the cheese to a paste with cider – try it if you dare! We prefer it with a rich, thick, sweet sherry. Made with unpasteurised milk and animal rennet.