When maturity is extended over 9 months for parts of 3 kg. and 6 months for parts 700 gr., is identified as black label. The pasta becomes more consistent color is emphasized and it is intensified cheese flavor. Black label cheeses are distinguished by the following features: use of raw milk for processing, pulp markedly more intense hue lower ripening cheeses, firm and some graininess in mouth drying and maturing product suffered. Highly evolved cheeses where typical flavors of cheese ripening smaller as they could be a slight acidity become intense flavors Cheese long healing even aromas that remind nuts can appear.