High in the Spanish Pyrenees, a blue cheese was made where blue cheese was never meant to exist. Azul de Búnker is a raw sheep’s milk blue, born from massive wheels, borrowed techniques, and a landscape without caves. In just a few years, it’s gone from outsider to internationally awarded, challenging what tradition really means. I visited O Xortical in Villanúa, where I met Arriel, the cheesemaker behind Azul de Búnker.
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00:00 Azul de Búnker: the blue cheese that shouldn’t exist
01:08 Adding penicillium: the mold that turns cheese blue + cutting the curd
02:40 Why the Pyrenees need new cheese traditions
03:22 All the crowns worn by Azul de Búnker (and Arriel)
04:02 The bounce test + filling the molds
05:41 Why turning the cheese is crucial to let the blue mold blossom
07:16 Why the cheese is named after a Franco-era military bunker
08:15 Aging Azul de Búnker in two stages (with French influence)
10:28 Cutting open two wheels of Azul de Búnker
11:46 How the color goes from green to blue in minutes
13:17 Tasting (watch me try to give my thoughts in mixed Italian and Spanish…)
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I’m a journalist and producer with over 10 years of experience covering traditional dishes, food culture, and culinary craftsmanship. Originally from Bari, Italy, and now in London, I’ve built my career exploring how food reflects the identity of people and places. On this channel, I document iconic foods, meet local producers and artisans, and explore the relationship between land, culture, and cuisine. Previously, my work featured on Business Insider’s Regional Eats, So Expensive, and Food Tours.
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30 Comments
Azul de Búnker was made in a place where blue cheese was never meant to exist. What’s a cheese that’s started a new tradition in your country?
🔝🔝
I ❤ cheese!
Claudia you are spectacular!
– ¿Y cuantos tienes aquí?
– No sé, Claudia…
A surprise math question, you're evil x3
I love seeing our national production bloom after being lost, and he clearly enjoys his craft. I'm not big on blue cheese but I'll see if I can order online, just for them =D
Inspired and much better than French cheese.
👑🥇🇪🇦🌎🌍🌏
Wishing you a very happy trip
Loved it. Thank you Claudia.
You've done it again, Claudia. How do you find these guys!??! So deep, so dedicated to their craft. Artisans like Arriel raise cheese making from craft to the level of art. He explains so well – thanks to your interviewing style – calmly, scientifically, how he has taken knowledge from the French and helped raise further the standard of quality and increased the range of possibilities. Again we see how tradition, technical knowledge, and a great sensitivity to flavor come together to create progress. We should all applaud. Now I'd love to see you do a reportage on one of my favorite cheeses from Spain. No it's not a blue, but it's fabulous. GARROTXA. Please please help introduce this meraviglia to the world. Even if I end up paying more for it, it's so good, it deserves to become a new world class delicacy. Ciao for now,. – Will in Torino
You speak Spanish too? Do you also speak French?
Los pirineos aragoneses son una maravilla
I tasted the most unique cheese in my life, same technique, always from sheep’s milk because I was in Sardinia. The result was similar to a firm gorgonzola, fresh but also rich and heavy, easy to eat but very strong and tangy. The only problem is that it was made with unpasteurized milk and extremely low microbiological control, which makes it impossible to sell in stores due to food safety regulations
I am a cheesemaker in the US, I LOVE YOUR VIDEOS
Another killer video. What I wouldn't give to be a part of one of these visits. They are always excellent!
Hi Claudia, a Belgian Achelse blauwe 'Grevenbroecker' cheese may be of your interest.
Are you also a drone pilot now? No limits to your production skills! I'm glad to see an interest in local grown/pastured/manufactured food. Also glad to see people as him and company, resuming cheesemaking with such skill and curiosity.
Mouthwatering! Simply a gorgeous cheese. I need to find it! I love blue cheese!
Wonderful cheese, wonderful episode
❤
There's many "blue cheese". In Switzerland, in France (Roquefort), in Denmark (Danablu), in Spain etc. All taste the same. Really good-
Being a gruyere judge, what a dream come true 😍🧀
Im Spanish and didn't know about this cheese. I love Spanish blue cheeses like Cabrales and Tresviso, and Im very grateful that you have discovered this cheese to me. Must get some and try it.
You can try "bleu de Termignon" in France, extremely local and unique.
thank you very much ,Claudia
Claudia,I just watched a video on Peck in Milan.You have to do a series on that place!
00:13 What??? 😮 Spain does have a tradition of blue cheeses. Check CABRALES (perhaps the "bluest" cheese in the world), and also Valdeón, Picón de Bejes/Treviso, Gamonedo, etc. and all their varieties. Ignoramus report.
It's always nice to see people who are in love with what they do
Yay! Big ass blue cheese!
is that cheese made with the rennet slautering a baby cow