This “high” cheese is just like a tower and a true specialty, which requires a complicated process to make. Three different types of milk are skilfully blended, cow, sheep and goat. The milk is then thermized to keep some of the bacteria alive, after we add enzymes and rennet it curdles. It is manually placed in the moulds and allowed to mature a few days.

Ingredients: cow, sheep and goat MILK, rennet and salt.
Weight: approximately 250 g.
Packing: Styrofoam trays.
Shelf life of packed product: 30 days.

ALLERGENS: MILK and MILK protein

Cheese characteristics:

SHAPE: cylindrical with slightly irregular flat surfaces and sides, when it matures it tends to change shape.
EXTERNAL FEATURES: the rind is very thin, wrinkled, bloomy and moist specially where it is wrapped in the paper. It is ivory white with a variety of shades.
INTERNAL FEATURES: the cream white paste has a chalky texture and is slightly proteolised, creamy near the rind, with no undercrust.
ODOR: scents of yogurt as well as intense hints of goat and barn, it is a very aromatic cheese.
FLAVOUR: it is sweet, slightly savoury and a bit pungent.

Availability: all year, but must be ordered.

Food pairing: on a cheese platter paired with fresh fruit like strawberries and ripe pears, as well as a cherry and balsamic vinegar preserve.

Wine pairing: best paired with red or white wine with a medium structure and aromatic wines.