These cheeses are defined more by the way they are made than by the milk used. There are cheeses of soft paste that are left unpressed precisely to penetrate the Penicillium mold, which is what defines them forming the blue veins that characterize them.
All Spanish blue cheeses come from the same geographical area in the Picos de Europa, north-central Spain or, more specifically in the triangle formed by the provinces of León, Asturias and Cantabria, a natural paradise for the elaboration of cheese. The numerous natural caves in which the cheeses are stored while the ripening lasts offer ideal conditions. Some of these cheeses, such as the famous Cabrales, are the Spanish contribution to high-ranking blue cheeses, along with French, Italian and British Roquefort, Gorgonzola and Stilton.