A perfect cheese for its mixture and maturation, neither excessively tender, nor excessively hard, with an intense flavour, but not too strong.
A perfect cheese for its mixture and maturation, neither excessively tender, nor excessively hard, with an intense flavour, but not too strong
Made with pasteurized cow's, sheep's and goat's milk.
Made with pasteurized cow's, sheep's and goat's milk
Minimum maturation 35 days.
Minimum maturation 35 days
Very suitable to accompany it with a young wine, or rosé. It is the typical table cheese and snack. The prototype of the great daily consumption of cheese in Spain, between bread and bread, and at any time, moment or occasion of the day. Keep in the refrigerator between 4 ºC and 8 ºC. Its optimal conservation is with aluminum foil or film, only in the cut, since the rest has to breathe. For consumption, it is advisable to temper the cheese out of the refrigerator the time necessary to reach a temperature close to 18 ° C and thus be able to fully enjoy its flavor, texture and smell
