Yellowish white, no crust. The cheese has a mild flavour, lactic acid. Its production requires at least 7 days of curing. The texture is elastic, tender and with irregular eyes. It is a delicious cheese, with nuances of butter and toasted tones and an aftertaste of almond and milk. Its persistence is average.


  • Minimum curing time 7 days
  • Colour: ivory white/beige
  • Texture: elastic look, irregular eyes
  • Aroma: lactic, soft
  • Taste: butter, roasted
  • Persistence: medium
  • Aftertaste: almonds, nuts, milk
  • Appearance: without crust