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