Semi-Cured Bleended Milk Cheese
> 35 days whole cheese of 3 kg and derivatives.
> 20 days whole cheese of 1 kg and derivatives.
The Mixed Milk Semi-Cured Cheese has a light milky aroma. Smooth taste. Elastic, melting and very soluble paste. Semi-soft. Ivory colour. Uneven-sized eyes with homogeneous distribution and a shiny surface.
Faces etched with wheat-ear shapes and lateral grooves in zigzag. Black 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.