Cheese

A type of cheese that is smoked with oak wood and that enjoys a high level of prestige among gastronomy enthusiasts.
Pasturised cow milk is used mixed with cream from sheep milk. It is pressed for 24 hours and then salted in brine. After airing, it is left to mature from one to two months. Then, it is smoked.

INGREDIENTS
Cow milk.
Cream from sheep milk, natural rennet and salt

FEATURES
Type: Semisoft
Shape: Cylindrical, with rounded edges and sides
Weight: There are basically two sizes: the small variety weighs between 500 and 800 grams; and the larger type between 1.5 and 2 kilograms.
Rind: Hard and flat, cylindrical and dun-coloured
Paste: Firm consistency and presents some small holes. Yellowish-white in colour
Aroma: Smoky
Flavour: Smooth, with a typical smoky aroma which remains for some time on the palate