Cured cheese with pressed paste, made with raw sheep milk.
This cheese has a thin, hard and smooth crust, with some remains of the mould that formed during the curing process. The paste has a pale yellowish colour, which is uniform throughout the cheese. It has plenty of pin-hole eyes, some of which are mechanical and others caused by the bacteria, thanks to this cheese being made with raw milk.
It has a somewhat sweet smell, with a buttery, slightly granular texture. It has a marked spicy, acidic and salty taste, very characteristic of sheep cheeses.
Maturing: 4 - 6 months approximately for the larger cheeses, and 2 - 4 months for the smaller ones.