Pasteurized, aged cow’s milk cheese.
It reaches its ideal consumption point between 9 and 12 months. It has a matte cream color inside, with yellowish notes characteristic of aging, which are more evident and noticeable towards the rind.
It has a distinctive, subtle, and penetrating aroma.
On the palate, its texture is rough and fragile, with clear tyrosine precipitation, giving it a crispness. It has an intense flavor with hints of caramelized lactose and a long, very pleasant aftertaste that invites you to keep eating.
Ideal to eat on its own, as part of a cheese board, grated to accompany pasta dishes, to make crispy rolls, or simply as a dessert, pairing perfectly with any sweet wine. This cheese, due to its qualities and similarities, is on par with the great European cheeses.