Exclusive creation from Vallelongo that fuses the intensity of artisanal blue cheese with the umami complexity of black garlic from El Bierzo. A unique sensory experience for discerning palates seeking sophisticated and different flavours.

Technical Sheet

• Origen:
  Vallelongo, El Bierzo (León)
• Elaboración:
  Queso azul artesanal + ajo negro fermentado
• Formato:
  Cuña 350g
• Conservación:
  Refrigeración 2-6°C, consumir fresco

Sensory Profile

• Appearance: Creamy paste with blue-green veins and black spots of black garlic distributed
• Aroma: Complex: intense dairy, balsamic notes, ripe fig and earthy touch
• Taste: Creamy and salty entry, deep umami development with balance between the intensity of the blue and the sweetness of the black garlic, long and silky finish

Pairing and Service

Grilled red meats, sautéed mushrooms, chestnut honey, walnut bread and full-bodied red wines. Serve at room temperature (15-18°C) to enhance aromas. Recommended consumption within 5-7 days after opening.

Frequently Asked Questions

What flavour does the combination of blue and black garlic have?

It is a unique fusion: the salty intensity of blue cheese is balanced with the umami sweetness of black garlic, creating a complex profile with notes of ripe fig and balsamic.

Which wine pairs best?

Perfect with full-bodied Mencía from Bierzo, such as A Ponte Vella or Falso Wembley. It also pairs well with sweet wines like Muscat or Pedro Ximénez.

How long does it last once opened?

Stored in refrigeration (2-6°C) and well wrapped in film or wax paper, it lasts 5-7 days while maintaining all its properties.