Cheese without lactose:

Made with cow's milk with a minimum of 4 months in the cellar in optimal conditions of temperature and humidity that favors the appearance of mold on the surface which characterizes the darkened and slightly oily bark by washing with virgin olive oil.

Interior colored ivory pasta uniform with some small mechanical eyes.

Texture semihard, firm and compact.

Scent medium intensity to very characteristic winery and light touch mushroom.

Intense taste with a taste of nuts and a very pleasant and somewhat spicy aftertaste, reminiscent of mushrooms if eaten with rind.