Goat soft cheese with bloomy rind. Lactic soft cheese, weighing between 200 and 300 g. Goat cheese to be consumed from the appearance of white moulds, after approximately 15 days, with direct inoculation of Penicillium Candidum into the milk. Acidic taste and lactic aroma of yogurt, with vegetal notes and, as it matures, hints of dried fruit; near the rind, aromas of fresh hazelnut, mushrooms, and undergrowth. The paste ranges from soft to semi-hard, with no eye formation.