Net weight:

Cheese made with a wise combination of cow's, sheep's and goat's milk, with a pampered drained and with a special care in its maturation of six months in the cellar. It is presented with its natural rind obtained from the development of refining molds in the rind combined with olive oil baths. The mixture is made from cow's milk (minimum 60%), sheep's milk (minimum 20%) and goat's milk (minimum 6%) and uses sheep rennet in its production.