Semi-cured Blend Cheese from RabelAppearanceExterior: treated, non-edible black rind, with zig-zag (pleita) engraving on the sides and printed faces in a herringbone pattern. Interior: firm and compact ivory white paste with well-defined and numerous eyes, unevenly distributed. Texture: Semi-hard, good creaminess and elasticity. Aroma: Medium intensity, with dairy notes of yogurt and butter. Flavor: Balanced, with a pleasant acidity, a touch of sweetness, and a nutty aftertaste. Pairing: Young, fresh, and aromatic red wines. Harvested Tempranillo or fruity rosés. Light lager beers. Consumption: It should be tempered for the necessary time until it reaches a temperature close to 18ºC, which is ideal for consumption.