EXTERIOR APPEARANCE AND TEXTURE IN HAND
Cheese with a low cylindrical shape, with defined to rounded edges, slightly concave top and bottom sides.
Crust with a heterogeneous greyish light brown color, marbled with roasted brown tones. It has a slightly rough, dry and hard texture.
Thin, well-bound crust.
Paste straw yellow in the center, which evolves to dark straw yellow on the periphery of the cheese, showing some small eyes evenly distributed.
May show some cracks characteristic of prolonged maturation.
Exterior musty odor, with a completely distinct interior odor, in which the aroma of melted butter stands out, with notes of nuts.
Smooth, semi-soft and soft texture, not very crumbly and slightly sticky.
Balanced with salt, moderately acidic and sweet. Very complex, strong and persistent flavor, where the aromas of melted butter, vanilla and nuts stand out, with high persistence.
No additives to add color or flavor. Traditional manufacture. Own production milk.
It is recommended to taste it sliced and at room temperature.