It belongs to the family of blue cheeses or pasta beteada. THE ANDEAN BLUE MONDEL (cow's milk) is manufactured following Bleu D´Auvergne cheese technology.
The Blue Cheese is the “King of cheeses” with unique characteristics of flavor, texture, color and aroma thanks to the presence of the Penicilium Roqueforti fungus that develops inside its pasta and the artisan manufacturing combined with the ripening conditions.
By consuming ANDEAN BLUE MONDEL you will be able to enjoy a unique, delicate, creamy, fruity sensation, which represents in a bite the territory of the Andes, of the humid highland forest (3200 m above sea level) where the natural forage consumed by the cows they give a special touch to this cheese matured in natural conditions, influenced by air currents from the Amazon.
ANDEAN BLUE MONDEL Cheese combines exquisitely with fruits such as grapes, pears or apples and is an irreplaceable cheese on cheese boards. Chefs and cheese lovers use it as a main ingredient in salads, sauces, canapes, pizzas and gourmet cuisine in general. Today the pairings of this cheese are very varied, with red or white wines, with craft beer, etc.