Semi-cured Rabel Mixed CheeseAppearanceExterior: Treated, non-edible black rind, with a zig-zag (pleita) pattern on the sides and a printed spike pattern on the faces.
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 hint of nuts in the aftertaste.
Pairs well with: Young, fresh, and aromatic red wine. Tempranillo or fruity rosés. Light lager beers.
Consumption: Should be tempered for the necessary time until it reaches a temperature close to 18ºC, which is ideal for consumption.