Description
Characteristics: Made with cow's milk, it has a burgundy brown, striped crust due to the wicker mold used to drain the dough.
Flavor: With an intense aroma, the taste is firm and slightly spicy.
Texture: Its internal paste is yellow in colour, with a compact and homogeneous appearance, with cracked black pepper.
Region: San Carlos Sud, Santa Fe.
Maturation: Mild between 50 and 70 days, intense between 90 and 120 days.
Pairing: It combines well with full-bodied red wines aged in barrels such as Cabernet Sauvignon or Malbec.
Cut: Chopped into small irregular pieces.
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.