Description
Characteristics: Semi-hard cheese, seasoned with chili, with a small shape and rough texture.
Flavor: Intense and pasty. Characteristic chili aroma.
Texture: Pressed paste, aged for at least 60 days. Its rind is semi-hard and pale yellow in colour. The texture is of low elasticity, with a buttery and usually pasty feel.
Region: Tandil, Province of Buenos Aires.
Maturation: 60 days in our cellars.
Pairing: Red wines with pyrazine (pepper) notes such as Cabernet or Merlot.
Cut: In 3mm thick slices.
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.