Artisanal aged cheese from Vallelongo made with milk from pasture-raised cows. Naturally blackened rind developed during prolonged aging in traditional cellars of El Bierzo, which impart intense aroma and complex flavour.

Technical Sheet

• Origin: Vallelongo, El Bierzo (León)
• Production: Milk from pasture-raised cows, traditionally pressed
• Aging: Natural cellars of El Bierzo, blackened rind
• Format: Piece 850g

Sensory Profile

• Appearance: Compact ivory-coloured paste, natural and rough blackened rind
• Aroma: Intense and complex: toasted butter, nuts, earthy notes and a smoky touch
• Flavour: Creamy entry, intense development with notes of nut and caramel, long and slightly salty finish with a hint of mountain pastures

Pairing and Service

Grilled red meats, Iberian cured meats, chestnut honey, rye bread and full-bodied red wines (Mencía from Bierzo). Serve at room temperature (18-20°C). Recommended consumption within 10-15 days after cutting.

Frequently Asked Questions

Why is it called black cheese if the paste is ivory?

The name comes from its naturally blackened rind, developed during maturation in traditional cellars. The interior paste is a deep ivory colour.

Is it a strong or mild cheese?

It is a medium-high intensity cheese. It has character but is not excessively strong, with notes of nut and caramel that make it very balanced.

How should I store it at home?

Wrapped in wax paper or film, in the least cold part of the fridge (8-10°C). Take it out 30 minutes before consuming to allow it to express all its aromas.