The curd pieces are placed loosely in the mould, allowing sufficient air to circulate and initiate the growth of penicillium spores.

Although much of the process thus far may take place in modern industrial units, DO regulations stipulate that final maturity be achieved by further curing in a natural limestone cave, typical of the geology of the Liébana region, for a minimum of two months.

The flesh is smooth, white, and compact, with streaks and patches of teal-coloured veins and a powerful, slightly spicy flavour.

[2] Prior to DO regulation, it was often sold wrapped in Sycamore Maple (Acer pseudoplatanus) leaves and is still marketed this way locally, albeit without the DO certification label.

It is more widely available wrapped in a gold aluminum foil that permits stamping with an authentication seal and serial number.