Sensory analysis
| Appearance |
|---|
 | Exterior: brown bark, with the side engraved in zig-zag (pleita) and herringbone printed faces. Inside: firm and compact, orange-yellow in color with small, granular-type eyes, unevenly distributed. |
| Texture |
|---|
 | Firm, little elastic. Friability and high solubility. Medium granularity, with the possibility of the presence of crystallized calcium. |
| Taste |
|---|
 | Elegant acidity at the beginning, interspersed with a slight sweetness of malted cereals. Fruity notes and an aftertaste, at the end, of roasted nuts with a very subtle spicy point. |
| Smell |
|---|
 | Characteristic smell, evolved sheep's milk, with sweet memories (toffee)and nuts (hazelnuts). |
| pairing |
|---|
 | Pairing with reserve red wines with a great personality, like the cheese itself, is recommended. |
| Consumption |
|---|
 | It must be tempered for the necessary time until it reaches a temperature close to 18º C, which is ideal for consumption. |
NUTRITIONAL INFORMATION per 100 g
Energetic value 439 Kcal / 1835 KJ
Fats 36.7g of which saturated 24.8g
carbohydrates0.7g of which sugars 0.5g
protein 26.5g
Salt1.81g
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