This cheese was created more or less for fun, yet it has been increasingly successful year after year. It is not always offered and is available on request. Once the cheese has reached the right ageing, it is tied in pairs and the rind is treated with beeswax to protect it and slow down its maturation process.

Ingredients: pasteurised sheep MILK, live milk enzymes, rennet and salt.
Weight: Approximately 1.1 Kg in pairs.
Packing: without wrapping.
Shelf life of packed product: 90 days (must be kept at the ideal temperature)

ALLERGENS: MILK and MILK protein

Cheese characteristics:
SHAPE: shaped like a little ball, with rounded sides and surfaces, about 500-600 grams each (two are about 1-1.2 Kg ).
EXTERNAL FEATURES: the rind is hard, compact and smooth. They are dipped in beeswax, which gives them a golden colour.
INTERNAL FEATURES: the paste is raw and slightly chalky, ivory white with evident undercrust.
ODOR: lactic, acidic, with scents of yogurt and walnut as well as slight hints of cauliflower and boiled vegetables.
FLAVOUR: it crumbles in the mouth, is balanced, sweet and slightly acidic and salty.

Availability: limited.
Food pairing: it is great with Williams/Bartlett pears as well as with vegetable preserves, gelatine or honey.
Wine pairing: with red wines that are not very full bodied.