The cheese in oil presents a crust deep golden yellow with strong consistency and firmness. Its internal color is straw yellow with medium eyes and smell lactic acidified. The nose offers memories of cereals, dried hay, toasted hazelnuts and acorns and has low elasticity in mouth, feeling buttery and spicy aftertaste with an average intensity of flavors from roasted nuts and freshly cut tomato.
 

Curing: More than 3 months.

Presentations: Jar 1L, 600g approx

​