Semi-cooked paste cheese and natural rind

Natural rind cheese ripened on a pine wood board. In its preparation, and specifically in the stirring stage, the curd grains are heated to temperatures of 44°C in order to activate thermophilic bacteria, give the paste elasticity and achieve toasted nuances in the cheese. It presents a characteristic shape given by the Portuguese mold. Its bark has various colors that are given by molds and yeasts that grow naturally and the smell is of the workshop. The paste has ocher tones and well distributed small eyes. Its texture is firm and with a touch elastic. On the palate, it has fruity citrus notes and sweet touches. Available maturations of 4, 7 and +10 months.