Tasting Note

Clean animal smell. Lactic notes reminiscent of soft yogurt and a fruity character with subtle memories of nuts. In the mouth it has a semi-hard texture, good buttery and solubility and a medium friability. Pleasant grease-oil sensation during chewing and granularity of the floury type. The taste, at the beginning, presents a soft acidity intermingled with sweet cereal notes. Animal aromas very well integrated as a whole and a pleasant aftertaste of raw nuts (almond) with high persistence in the mouth.


Up to 10 months from the date of production.
It retains its original characteristics of texture and flavor for about 2 months evolving over time towards harder textures and more pronounced flavors.
It should always be protected in its original packaging, as it delays drying and prevents oxidation and rancidity of the cheese.

La Quesería

Age annual production: 40.000 kg
Preparation for sale: brush your one to one manually , wrapped in parchment type , label paper and topped with a raffia bow
Drying and Maturation: Once processed cheeses first pass through a chamber of oreo or drying (45 days with temp . Of between 9-10ºC and 75 % HR) and after that time, by a ripening chamber (temp . 11-12ºC and 85% HR )
Conservation: Temp . Ideally, of 8-10 ° C .