Mama Marisa Blue

Eleven years of vision culminate in Mama Marisa, a groundbreaking Spanish blue cheese that rewrites tradition. Matured for six months in a subterranean cellar along the Nalón River in Asturias, each wheel emerges as a masterwork of craft and patience.

Hand-cut raw cow's milk curds meet vibrant Penicillium roqueforti, then salt, knead, and mold into something extraordinary. The result is a cheese of remarkable complexity, creamy and unctuous on the palate, with floral and fruity notes that linger, wrapped in the distinctive character only true blue can deliver.