The cheese has a straw-yellow rind very intense with strong consistency and firmness. Its internal color is pale yellow, with little eyes, and smell lactic acidified. The nose offers memories of pasture and cereals, dried hay, toasted almonds and mouth has low stiffness, feeling buttery and slightly spicy aftertaste with hints of toasted pine nuts.

Curing: More than 3 months.    

    

Presentations: Unit (1kg, 2kg, 3kg), wedge ½ (500g) ¼ wedge (250g) and wedge ⅛ (125gr)