Ana Isabel Rosado is the woman behind Andazul, a blue cheese made with the milk from the local Payoya goat. She is part of the family behind Montealva, another original Payoya goat cheese made outside of Cádiz. She ages the cheese 3 to 4 months and rubs it with olive oil, giving it an incredible fudgy texture and relatively mild, buttery flavor. Melt it on top of roasted potatoes and enjoy with a glass of Amontillado sherry. 2/5#