This is the undisputed leader of the Spanish cheeses, also known as “cabraliego”. It is a serious cheese, with a strong smell and potent flavor, semi-hard, and streaked with bluish green because of the penicillin. The rind is soft, sticky, brownish-gray or even darker. The paste is soft, creamy, whitish-yellow, with blue streaks. It has no holes (as does Swiss cheese), but it does have some cavities. Its buttery taste is followed by a strong aftertaste. Due to current regulations, wrapping the cheese in dry chestnut leaves or wild fig leaves is no longer permitted, and it has become necessary to substitute this traditional presentation with thin aluminum foil, printed with pictures of the leaves.