Low-Fat Semi-cured Bleended Milk Cheese
> 35 days whole cheese of 3 kg and derivatives.
> 20 days whole cheese of 1 kg and derivatives.
This semi-cured cheese has uneven-sized eyes with homogeneous distribution and a shiny surface throughout in uniform intense white. Very elastic texture, melting and soluble. Slightly enduring light milky aroma, and a very soft milky flavour.
Black-coloured rind, with a well-marked and defined plait.
Keep refrigerated between 2 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.