Description
Characteristics: Made with cow and goat milk in Traslasierra, this semi-hard cheese is aged for 4 months in our cellars. Limited batch of small 1kg blocks of artisanal production.
Taste: Medium intensity, slightly spicy when cured. The goat and cow milk are perfectly perceived, each providing its characteristic texture and flavour. Ideal to accompany quince, fresh pears or Spanish Serrano Ham.
Texture: Firm paste, aged for at least 4 months and semi-hard rind, straw-yellow paste. The texture is of low elasticity, buttery and grainy.
Region: Traslasierra, Province of Cordoba.
Maturation: 4 months in our cellars between 5 and 8°C.
Pairing: Pairs very well with some Cabernet Franc.
Cut: In thin triangles 2mm thick.
Storage: in Santi packaging, in the refrigerator. To enhance the flavour and aroma, remove from the refrigerator 30 minutes before consumption.
Presentation: In our special reusable container, with zipper closure.