Semi-mature sheep cheese. Minimum cure period of 45 days. Vacuum packed.
Cheese elaborated with pasteurized sheep milk. The colour of the dough is white-yellowish. The flavour is soft with a touch of sweet. The texture is soft and creamy. It has a predominant smell of aromatic herbs joined by a butter and olive oil touch. It shows brief persistence in mouth. The rind is treated with extra virgin olive oil. The average cure is about 60 days.