Small soft paste cheese or cake made from raw milk from merino sheep with a time of more than 60 days maturity. Liquefied in creamy texture, mild flavour and bitter aftertaste produced by the plant roots. Made in Villafranca de los Barros. Badajoz, Extremadura.
Texture: Liquefied to creamy paste, with unevenly distributed shiny eyes. Colour: Very shiny ivory white. Taste: Smooth and very personal. Somewhat acidic with an explosion of herbal flavours and an elegant bitter aftertaste produced by the rennet used. Aroma: Intense and strong. Rind: Thin and brittle, waxy yellow or ochre in colour. Smooth sides and perimeter surface with the importance of the ripening support or bandage.