Semi-cured Rabel Mix CheeseAppearanceExterior: treated, non-edible black rind, with zigzag (pleita) engraved on the side 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 butteriness 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. Pairing: Young, fresh, and aromatic red wine. 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.