A unique product due to its maturation with more than 30 months. The result of a careful special selection of 300 pieces per year to ensure that the cheese maintains its creaminess despite curing. On the palate it prints the notes of a job well done, with a very intense aftertaste and toasted hints of long maturations.
- Scratch or scrape the outside before consuming it for hygienic reasons. Although all cheeses have edible natural rind generated by the dozens of coats of olive oil with which we pamper our cheeses.
- Temper the cheese before cutting and tasting it, this will make us able to perceive all the aromas and flavors.
- Serve cut into thin triangular portions that go from the outside to the heart of the cheese to perceive all the textures and flavors.