Description
Characteristics: It is one of the most complex cheeses due to its flavour and aroma. Own Italian-style recipe made with cow's milk.
Flavor: Smooth, pleasant and slightly sweet when matured for 270 days.
Texture: compact, brittle, granular.
Region: Tandil, Province of Buenos Aires.
Maturation: 9 months, between 16 and 18°, in our cellar, 85% humidity.
Pairing: intense red wines with low tannin content.
Cutting: shell into small irregular pieces with the tip of a knife.
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.