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Semi-cured Blend Cheese from RabelAppearanceExterior: treated, non-edible black rind, with a zig-zag (pleita) pattern on the sides and printed faces in a spike shape. Interior: firm and compact white ivory-colored paste with well-defined and numerous unevenly distributed eyes. Texture: Semi-hard, good butteriness and elasticity. Aroma: Medium type, with dairy memories of yogurt and butter. Flavor: Balanced, with a pleasant acidity, a touch of sweetness, and a hint of nuts. Pairing: Young, fresh, and aromatic red wine. Tempranillo or fruity rosé wines. 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.