This is an archived article that was published on sltrib.com in 2010, and information in the article may be outdated. It is provided only for personal research purposes and may not be reprinted.
Thanks to a global marketplace, Utahns can enjoy many cheeses from around the world. This week we explore: La Peral.
What it is • This blue cheese is made from pasteurized cow's milk and a touch of sheep's cream from Asturias, Spain, an area known for other blues, such as Cabralas, Picón and Valdeon. It has a creamy, ivory paste with blue veins and an exterior that's yellowish-tan. The taste is earthy and buttery. It is aged in 2- to 6-pound wheels from two to four months.
How to use • Use as a table cheese in a cheese course. Apples, pears and figs would go well with La Peral.
Storage • Wrap in parchment paper, then tightly in plastic wrap to keep it airtight. Store in the refrigerator for up to a couple of weeks.
Wine and beer ideas • Pair with red wines such as Tempranillo and Gamay varietals, Spanish sherry or sparkling cava.
Cost • $17.49 at Caputo's Market & Deli, 314 W. 300 South, Salt Lake City; 801-531-8669.
Do you have a cheese idea? E-mail lneilson@sltrib.com.