SEMI-COOKED PASTE CHEESE.
On the outside, it is a cheese with a natural and brushed rind that is reminiscent of traditional Swiss elaborations. Its interior has more ocher tones as a result of the Maillard reaction that occurs when the milk is heated to temperatures above 40oC. It has few holes and its texture is elastic.
This cheese pairs very well with roasted pumpkin, brioche bread and sweet wines.