The milk of pasteurised cow is used while producing this cheese. Oviedo Province in Spain is the main region where this cheese is produced. Pena Azul cheese has a natural rind. The aging period is about four months, and while aging it is covered in maple leaves. These leaves provide earthiness and keeps the cheese moist and supple. The texture varies as per aging. Pena Azul is tangy, peppery and creamy in texture.