Description
Presentation: Whole shoe. Approx 2.3kg
Characteristics: Made with cow's milk, semi-soft, pasty consistency, with characteristic green or blue-green veins.
Taste: Subtle and delicate, the mildest of our family of blue cheeses. Mild intensity, ideal for those who want a very delicate and low-intensity version of the blue cheese family.
Texture: Semi-soft, creamy and unctuous paste. It has a rough, irregular rind, and inside we can see the vertical veining produced by the Penicillium Roqueforti fungus.
Region: San Carlos Sud, Santa Fe.
Maturation: A minimum of 50 days, reaching 120 days, between 4° and 8 °C, in our cellar.
Pairing: French style, with sweet white wines, late harvest or botrytized.
Cutting: Cut into slices with a wire knife, can also be shelled.
Conservation: In refrigerator.