Souffle really isn’t hard to make - a good whisk and a steady oven is all you need to create these light and fluffy treats. We love to make one with our Picos blue cheese to add some real flavour to the dish. You can learn more about Spanish cheeses from the mountainous North to the central plateaus at the Big Cheese Weekender. One of our cheese specialists, Lucas, will be leading an event with plenty of tastings and drinks pairings. The link to book is here: https://bit.ly/46FdXcz | Brindisa

You guessed it - IT'S BACK! 😋 Baked Picos Blue Cheese, Pickled Beetroot, Hazelnut Honey We heard all your pleas to bring back this favourite cheesy tapas, so join us for the next 3 months to feast on as many of them as you can handle! Just like before, we've created a vegan version for our plant-based diners using vegan blue cheese and agave 🌱 Serving all our tasty dishes Monday - Saturday 🔸 11.30 am - 10 pm See you soon 😎 | Bar Iberico

Cabrales in Spain: world's best blue cheese » Eat Northern Spain