While the milk for this bold, Leon-region blue is mainly from cows, goat or sheep milk can be mixed in as well. Milk is aged for a minimum of 1 1/2 months and maturation takes place in Spanish mountain caves. This exciting, beautiful cheese is sometimes mistaken for Cabrales, but the flavor is less intense due to drier caves and the artfully-wrapped sycamore maple leaves are a sure giveaway.