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Descripción
DESCRIPCIÓN Y CURACIÓN: Queso madurado, elaborado con leche pasterizada de vaca, oveja y cabra. Curación natural mínima de 35 Días. Curación natural «mini» mínima de 20 Días.
CARACTERÍSTICAS: Color blanco marfil. Pasta prensada, con ojos pequeños desigualmente repartidos. Olor agradable, con aroma que evoluciona a mantequilla. Sabor fino y suave. El tacto en boca es mantecoso, con moderada elasticidad.
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