Cured Bleended Milk Cheese
> 150 days whole cheese of 3 kg and derivatives.
> 45 days whole cheese of 1 kg and derivatives.
The Cured Mixed Milk Cheese has an intense milky aroma. Strong taste. Elastic and very soluble paste. Semi-soft. Pale yellow colour. Uneven-sized eyes with homogeneous distribution.
Faces etched with wheat-ear shapes and lateral grooves in zigzag. Tobacco colour.
Keep refrigerated between 4 and 8ºC. Protect the cut surface of the cheese with aluminium foil or shrink-wrap.
Remove the cheese from the fridge with enough time for it to reach around 20ºC. At that temperature, its aroma and flavour come through in all their intensity.