Rabel semi-cured blend cheese, 400 g. Its exterior has a treated black inedible rind, with a zigzag pattern on the side (pleita) and herringbone impressions on the faces. Inside, the paste is firm and compact, ivory white, with well-defined, numerous eyes distributed unevenly. The texture is semi-hard, with good creaminess and elasticity. Its medium-intensity aroma offers milky notes of yoghurt and butter. On the palate it has a balanced flavour, with pleasant acidity, a sweet touch and a nutty aftertaste. For pairing, young, fresh and aromatic red wines, young Tempranillo, fruity rosés and light lager beers are recommended. Before consuming, it should be brought to temperature for the necessary time until it reaches about 18 ºC, which is indicated as ideal for consumption. The rind is not edible.