The rind is semi-hard and has a uniform, ochre colour with no colouring additives. It may have small cracks on its surface. Inside, the cheese has a soft or very soft texture, with a white to yellowish colour, and may have rounded holes typical of the ripening process distributed throughout each cut. Its texture is its distinctive quality, with a great creaminess that melts on the palate.
This Extremaduran delicacy with Protected Designation of Origin was awarded with the third place of the best cheese in the world by gastronomic experts at the 32nd edition of the World Cheese Awards, held in Bergamo (Italy).
No reviews yet.