A semi-mature cheese with an unmistakable flavour. Its peculiarities are the sweet and pleasant flavour, at minimum maturation, which changes to become slightly spicy as the maturation progresses and its brown and thin rind, which contains a tender and consistent texture when cut.
Size 0.300 kg – Slice
Maturing time From 30 to 60 days.
Organoleptic characteristics External appearance: Smooth brown rind. Soft cheese, firm when cut and milky white in colour, with a sweet and pleasant flavour.
Conservation methods Store in a cool, dry place, not in contact with other foods which could change its characteristics and flavour.
Ingredients Pasteurized whole sheep's milk, rennet, salt and lactic ferments.
