Outside: black colour and inedible rind with a zigzag pattern imprinted on the side, called the 'pleita', and a wheat ear pattern on the top and bottom sides called the 'espiga'. Inside: firm and compact, ivory in colour, with numerous and unequally distributed granular holes/eyes.
Texture Semi-hard, good buttery and elasticity.
FlavourBalanced, emphasising a pleasant acidity and a sweet touch and taste of nuts.
Aroma Of average type, with reminiscents of yoghurt and butter.
Pairing Red young, fresh and aromatic wines. Vintage Tempranillo or fruity rosé wines. Light lagers
Consumption The cheese should be left to warm to a temperature of nearly 18º C before serving, as it is best eaten at this temperature.
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