Braised Chicory with Picos Cheese

Picos, a semi-cured blue cheese, comes from the Valdeón area close to the Picos de Europa mountains in León in northern Spain. It is matured for about three months in damp mountain caves then wrapped in maple leaves. Made from cows’ milk in the spring and a blend of cows’ and goats’ milk in the summer, it has a smooth, creamy texture, a strong smell and is full of flavour, the perfect accompaniment to the lemony and bitter chicory. If you cannot source Picos, Roquefort is a good alternative