Spain's blue cheeses are distinctive, with a character all their own. These are cheeses that make their presence felt. Nature intervenes while they mature, contributing special microorganisms that inhabit caves in the highest of the Picos de Europa mountains in northern Spain. These molds belong to the same family as those that produce penicillin and those involved in curing acorn-fed Ibérico ham. The cheeses combine pronounced flavor with smooth texture, and their overall appeal to the senses earns them the position of honor on a well-selected cheeseboard: they are left for last, knowing that their aftertaste will linger on in the nicest possible way.