Pasteurized Semi-Cured Cow Milk Cheese A firm favorite with families, our semi-mature cheese is matured for between 90 and 120 days. Its flavor is sophisticated and lingering, with hints of butter and toasted dried fruit and nuts. The buttery texture makes it easy to cut, revealing a smooth, complete and shiny surface. Milk: Whole dairy milk. Form: Parallelepiped with rounded edges. Rind: From a yellowish/white colour to an orange/brownish-grey colour. Pulp: It has a firm texture and easily sliced except for cured pieces. Yellowish/ivory colour according to the degree of maturity. It has variable number of small rounded holes, distributed irregularly. Taste and aroma: Smooth taste, slightly salty and acidic flavour. The aroma is lactic and is reminiscent of butter. Changing with the dregree of maturity to a taste and aroma complex and intense and it gives off a piquant impression. Fat content: no less than 38%.
