Whitish cut with pigmentations green - bluish, produced for Penicillium. Intense aromas of ripeness, with touches of volatile. In mouth, melting, doughy, complex balanced flavors, light irritation. Persistent aftertaste supporting balance and agreeable flavor.

Yellow cut, without eyes, rude and greasy tact. Strong, rusty and penetrating aromas. Flux, adherent, strong flavor and lightly bitter. Persistent aftertaste.

Yellowish cut, lightgreen - bluish spots produced by the Penicillium. Surface dries. Firm texture, friable. Primary aromas, with touches of smoke in harmony. In mouth, itevolves to buttery, with soft predominance of smoke. Persistent aftertaste.

White and uniform cut. Flexible texture, lightly humid. Lactic aromas with lighttouches to cáprico. In the good mouth cohesion, soluble, with global substantival sensation. Light aftertaste, with certain irritation.

Yellow cut with whitish touches, small eyes of uniform distribution. Smooth, flexible texture, lightly humid. Primary aromas with touches of butter. In the good entered, soluble mouth, with salty touch that it evolves. Very short and balanced aftertaste.

Yellowish cut with green - bluish pigmentations of Penicillium. Sensory characteristics similar to the Cabrales.

Light yellow, uniform cut, occasional eyes of small size. Thin, flexible and elastic texture. Primary aromas of small intensity, with light intensity of toasting. In mouth, good entry with light acidity. Soft and balanced aftertaste, lightly persistent.

Yellow cut ivory, blind person, with trend to the descamación, typical characteristic of these cheeses, thin and soft tact. Primary aromas, with lactic shades. It is melting, friable, lightly doughyof global compact impression. Aftertaste with certain persistence, harmonious and delicate.