Description
Characteristics: Made with cow's milk in the province of Santa Fe.
Flavor: Subtle and delicate. Medium to strong intensity, salty flavor characteristic of this type of cheese.
Texture: Semi-soft, creamy and unctuous paste. It has a rough, irregular rind, and inside we can see the veining produced by the Penicillium Roqueforti fungus.
Region: General Villegas, Santa Fe.
Maturation: with a minimum of 60 days, reaching 120 days, between 4° and 8 °C, in our cellar.
Pairing: With sweet white wines: late harvest or botrytized, or floral whites such as Gewürztraminer.
Cutting: Cut into slices with a wire knife, can also be shelled.
Storage: In Santi packaging, in the refrigerator. To enhance the flavour and aroma, remove from the refrigerator 30 minutes before consumption.
Presentation: Wrapped in SANTI silicone paper to preserve moisture, in our special reusable container with zipper closure.