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Semi-cured Rabel blend cheeseAppearanceExterior: treated, non-edible black rind, with zig-zag (pleita) engraving on the side and printed faces in a spike pattern. Interior: firm and compact paste, ivory white in color, with well-defined and numerous eyes unevenly distributed. Texture: Semi-hard, good butteriness and elasticity. Aroma: Medium intensity, with dairy notes reminiscent 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.