SEMI-CURED CHEESE MADE FROM NON-PASTEURISED SHEEP’S MILK. PRESSED PASTE CHEESE.

Weight: 6.61 to 7.27 pounds (3-3.300kg).

Ripening: 60 to 105 days.

Outside: cylindrical, marked embossed braid pattern band, white rind.

Inside: ivory white colour, irregular size mechanical openings homogeneously distributed and shiny surface. Slightly marked inner rind.

Lactic aroma, with a slight note of acidity, floral.

Stretchy and moistured paste, very soluble, smooth and creamy.

Soft sugary lactic taste, slight acidity, marked salinity.