Description
Whole last: Approx. 2kg.
Characteristics: The classic Dutch cheese, yellowish in color, has a thin yellow rind and is a very versatile cheese as it can be used for preparations, snacks and combined with salami.
Flavor: Distinctive sweet flavor, with a delicious nutty aftertaste, wonderfully creamy.
Texture: The paste of young cheese is firm, light yellow in colour and is dotted with small, irregular holes or larger, sparse ones.
Region: Tandil, Province of Buenos Aires.
Maturation: 90 days in our cellar between 4 and 8°.
Pairing: With Provence-style rosé wines, fresh and fruity.
Cutting: In triangular portions of 2 or 3 mm. thickness.
Conservation: In refrigerator.
Presentation: Full last.