Semi-hard cheese made from pasteurized hay milk free of silos and genetic engineering, cultivated with red smear cultures and matured for 3 months.
Balanced fragrance with associations of cream, malt, cooked legumes and chestnuts. On the palate, the aromas range from butter and sour cream to light caramel and malt to cheeky notes of ammonia. The elastic, crumbly dough of the cheese forms the constant that unites everything.