Cut ivory, granular and very humid. Granular texture. Primary aromas of acid milk. Flux, adherent, global impression enclosure, cutting entry that it evolves to scum with acid tones. Aftertaste lightly persistent.

Cut ivory, granular and very humid. Granular texture. Primary aromas of acid milk. Flux, adherent, global impression enclosure, cutting entry that it evolves to scum with acid tones. Aftertaste lightly persistent.

Light yellow cut, eyes of small size, thin tact. Texture dies of elasticity happens. Primary aromas with acid shades and of dry grass. Flavor marked by vegetable and acid tones. Aftertaste of small intensity, with evolution to freshness.

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

Yellow cut. Smooth slightly elastic texture and friable. Lactic aromas with touches of acidity, intensity it happens. In mouth it is melting, very soluble, entered lightly acid. Aftertaste lightly persistent, soft and agreeable.

Light yellow cut, eyes of small size. Texture dies of elasticity goes down. Primary aromas with acid touches and of fungi. In mouth good step marked by vegetable(plant) and acid tones, lightly flux improving with the ripeness. Lightslightly persistent aftertaste.

Yellow veined blue cut - greenish, of changeable intensity, soft and humid tact. Intense aromas of ripeness joined mildew. Mouth, flux, intense and relatively complex flavors, global doughy impression. Aftertaste with attenuating trend.

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.

Yellow cut, occasionally with eyes of small size, thin and soft tact. Smooth flexible and elastic texture. Primary aromas, with tones to butter. Harmonious, soft and balanced flavor of agreeable intensity. Very delicate aftertaste with certain persistence.

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

Yellow cut straw, eyes in small quantity, thin tact. Texture dies or lightly sandy, slightly flexible. Abundant aromas with domainof ripeness. In mouth, friable, lightly soluble, light bitterness that eliminates to the step persistent, soft and agreeable aftertaste.

Yellow uniform cut. Slightly numerous and small eyes. Smooth, elastic texture, good solubility, adherence happens. Smells and lactic aromas and butter. In mouth entered with certain acidity with primary aromas that they evolve to balance. Brief, soft and balanced aftertaste.

Light yellow cut, eyes of small size, thin tact. Texture dies of elasticity happens. Primary aromas with acid shades and of dry grass. Flavor marked by vegetable and acid tones, improving with the ripeness. Aftertaste of small intensity, with evolution to freshness.

Pale yellow cut, eyes of small size. Smooth slightly elastic texture. Primary aromas with touches of acidity, intensity it happens. In mouth it is melting, doughy(mellow), very soluble, entered lightly acid that goes away rapidly. Aftertaste lightly persistent, soft and agreeable.

Yellow, uniform cut with small dark spots. Eyes changeable size, tact lightly oily. Flexible and elastic texture. Lacteal aromas, with touches of rusty butter. In creaking mouth, lactic flavors with vegetabletouches. Slightly persistent aftertaste.

Yellow cut, soft tact, lightly humid. Thin and elastic texture. Primary aromas with lacteal shades. In mouth it is melting, soluble of global compact impression, balanced flavor, with vegetable tones. Harmonious relatively persistent aftertaste.

Cut yellow color, soft and humid tact. Smooth very elastic and flexible texture, primary Aromas, with lactic touches. Intense flavor initially that disappears, soluble and adherent, flux, global compact sensation. Soft slightly persistent aftertaste.

Cut ivory, granular and moderately humid. Granular texture, typical of these cheeses. Primary aromas with dominancia acid. Flux, global clotted impression. Intense entry, followed by acidity. Relatively persistent aftertaste.

Cut red - orange color with whitish points. Sandy texture. Primary aromas, with dominancia, without aggressiveness, of the paprika. Flux, global clotted impression, primary flavors predominating over paprika, integrated good. Relatively persistent aftertaste.