Mixed-milk soft cheese with bloomy rind. Soft cheese made from cow, sheep and goat milk, with a rind covered by mycelium and spores of Penicillium Candidum and Geotrichum Candidum. To be consumed after the appearance of the mould (around the twentieth day). Sweet flavour, lactic aroma of yogurt and fresh butter; fresh vegetal notes; towards the sub-rind, hints of champignon mushrooms, fresh hazelnut and undergrowth. The paste is soft, fairly elastic, and creamy when cut. Wheel size approximately 2 kg, with a regular cylindrical shape and typically convex faces and sides.