Mature cheese with soft, creamy, slightly greasy texture and white or yellowish colour. It is obtained by slow draining of the curds, following coagulation of the sheep milk using the cardoon flower as rennet in thermised sheep’s milk.
Golden yellow, semi-soft and thin rind coated with cloth ribbon.
The interior consistency is soft, creamy, homogeneous texture in white or light yellow. Well bound buttery paste. After maturing 20 to 30 days the texture is soft and creamy.
Sweet and lactic bouquet, pleasant creaminess. During maturing period this cheese acquires more intense and persistent flavors and aromas.