Semi-mature cheese from a mix between goat and sheep (50% goat milk, 50% sheep milk). Minimum cure period of 3 months. Vacuum packed.
Cheese elaborated with pasteurized milk of goat and sheep. The colour of the dough is white-yellowish. The flavour is soft with a touch of aromatic herbs. The texture is soft and creamy. The predominant smell is aromatic herbs joined with a touch of butter and olive oil. The persistence is mouth is brief. The rind is treated with extra virgin olive oil. The average cure is about 60 days.