Cheese made exclusively from fresh pasteurized sheep’s milk, from own livestock of dairy sheep.
Cheese firm paste, pellet, obtained by enzymatic coagulation and ripening predominantly with lactic acid bacterial flora.
After a period of maximum maturity of two months for small format and 4 months for large format, a product called blue label having cut a paste is pale golden color with medium sized eyes and the smell is obtained slightly evolved milk. Salting is of low intensity.
In this type of format and weight blue label indicates a period of tuned over 4 months, with an intensity of mild flavor but the texture remains with the proper consistency for this type of maturation.
Shape and rind: cylindrical with rounded edges. The marks can be observed cloth which is used during molding. Smooth natural rind that varies from color to gray straw produced by the surface flora that develops in the ripening rooms.
Awards
| Maturity | 60 days |
| EAN 13 code | 8402010000148 |
| Packaging | 2 units/box |
| Box dimensions | 44 cm x 21 cm x 13,5 cm |
| Boxes/Palet | 49 |
| Paletization | 7 rows x 7 base |
| Maturity | 30 days |
| EAN 13 code | 8402010000155 |
| Packaging | 10 units/box |
| Box dimensions | 44 cm x 21 cm x 13,5 cm |
| Boxes/Palet | 49 |
| Paletization | 7 rows x 7 base |
| Maturity | 60 days |
| EAN 13 code | 8402010000339 |
| Packaging | 16 units/box |
| Box dimensions | 44 cm x 21 cm x 13,5 cm |
| Boxes/Palet | 49 |
| Paletization | 7 rows x 7 base |