There are Spanish blue cheeses. And then, there’s Roncari Blue. Read on to learn about this strong blue cheese from Navarre and how best to serve it.
Where is Roncari Blue from?
Roncari Blue is a blue cheese made by Quesería Navarra Enaquesa in Spain. The locals also call it Queso Azul Ronkari-Blue. Actually, it was one of the first Spanish cheeses to be granted a protected designation of origin by the PDO in 1981.
Historically, this gorgeous Spanish blue finds its roots in the Roncal Valley in Navarrese Pyrenees, Northern Spain. Furthermore, local artisanal cheesemakers use the high quality milk from Latxa sheep to make this blue cheese. Unsurprisingly, it is often referred to as the Spanish Roquefort.
How is it made?
The cheesemaker adds Penicillium roqueforti to pasteurised sheep’s milk and then wraps the formed wheels in foil. Moreover, the foil prevents a natural rind from forming around the cheese. It also maintains a relatively high moisture content. The affineur then matures the wheels for up to 4 months.
Overall, the Penicillium mould imparts sparse pockets of greyish-green mould across the loosely packed creamy pâte.
Besides, the cheese has a wild barnyard aroma and a strong savoury, spicy flavour with a delicate sweet finish.
How to serve Roncari Blue
Enjoy this robust blue with some tart fruit and a glass of Moscato or Port. Bonus points if you can find a wine from the Navarre region.
