Made by hand in the natural border of Los Ibores (Extremadura). Made with raw milk from the "Retinta" and "Verata" breeds. Enzymatic coagulation and soft paste with medium cure. Cut of intense white color. Crust with paprika. Taste slightly spicy and salty but at the same time buttery.
Wine pairing: These cheeses can combine well with young white wines (Albariño, Rueda, Penedés), and with medium-aged and aged reds from areas such as Ribera del Duero, Rioja, La Mancha, Jumilla, Alicante, Campo de Borja and wines from Andalusia (Fino and Manzanilla, together with fragrant, old amontillados and manzanillas).
A minimum of 28 days from shipment.