This is a soft cheese made from pasteurized sheep’s milk. The rind is moldy and white in color. It has a creamy, firm and flexible paste of a light whitish-yellow color. The aroma is slightly fruity and the flavour becomes stronger as it matures.

As it matures it changes in texture and flavour, becoming softer and with a more intense flavour the longer it has been cured.

We can know its condition by gently squeezing the cheese between the fingers of one hand and appreciating its consistency. When it is soft, it will be at its optimum ripening moment.

Take the cheese out of the refrigerator 1 hour before consumption to temper it and appreciate all its qualities.

Cut the cheese into portions as if it were a cake (8-10 portions).

You can eat it alone on toasted bread or with jams (red fruits, blackberry….).

It pairs well with caramelized onion when the cheese is young.

Wheel 200 g approx.

• ALLERGENS: milk, egg.