La Brina

This cheese takes its name from the distinctive white appearance of the soil and grass on clear, cold nights—a sort of “frozen dew.” Since the rind is bloomy, it resembles brie cheese, hence its name, “La Brina.” (The Frost)

A very delicate cheese, with a pure white outer rind enclosing a soft, ivory-colored paste.

It matures for approximately 30 days in environments at 8-10°C and 90-95% humidity. Thanks to these conditions and the microclimate within the aging room, the surface is covered with a white, velvety felt of Penicillium candidum: a microscopic fungus that gives the cheese the aroma and smell of fresh mushrooms.

The rind is edible, but it’s recommended to first savor the paste and then eat the rind to better understand how much this cheese improves when eaten from the surface.