Semi-cured cheese with pressed paste, made with pasteurized sheep milk.
This cheese has a compact, defined and smooth crust, with slight marks of the cotton cloths used to line the moulds during the pressing process. The crust is natural and greyish in colour, thanks to the maturing process and some remains of the mould that formed during this time. Its smell derives this mould, giving it a distinct smell typical to that of humid cellars. The inner paste is of a pale yellowish colour, although somewhat darker along the edge of the crust.
It also has a significant number of irregular pin-hole eyes spread out throughout the paste. The paste smells lactic, with hints of nuts, especially hazelnuts. It has a buttery texture, with a slightly sweet aftertaste after dissolving in the mouth. The taste is complex and intense, yet not too strong, and lingers in the mouth.
Maturing: 2 - 4 months approximately for the larger cheeses, and 1 - 2 months for the smaller ones.