With a ripening time of 45 days, it is vacuum packed with edible natural rind. This type of cheese is made with pasteurized sheep's milk, it is a drier cheese, although it contains more moisture than its older brothers, so the milk flavor is still noticeable.

INGREDIENTS: Pasteurized sheep's milk, salt, lactic ferments, rennet and stabilizer (calcium chloride), without coloring or flavoring.