Description
Characteristics: Semi-hard, elastic dough with small characteristic eyes. Can be used as a cheese for a soft fondue.
Flavor: Fresh, slightly sweet flavor and nutty notes.
Texture: Semi-hard, smooth and shiny dough.
Region: Córdoba.
Maturation: Between 90 and 100 days in our cellar at 4° .
Pairing: Blended reds (a mix of grape varieties) or intense strains are the allies for this semi-hard cheese.
Cut: In thin triangular slices.
Storage: In Santi packaging, in the refrigerator. To enhance the flavour and aroma, remove from the refrigerator 30 minutes before consumption.
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