Description
Characteristics: Smoked cheese with spun paste, spherical in shape, made with cow's milk, consumed with the peel.
Flavor: Smooth, with a predominance of natural smoky flavor.
Texture: Made of spun paste, yellow inside and brownish on the rind due to artisanal smoking.
Region: Province of Buenos Aires.
Maturation: 10 to 25 days, between 4° and 8 °C, in our cellar.
Pairing: We suggest reserve red wine.
Cut: In thin slices.
Storage: In Santi packaging, in the refrigerator. To enhance the flavour and aroma, remove from the refrigerator 30 minutes before consumption.
Presentation: Vacuum packed, in our special reusable container, with zipper closure.