This cheese is of soft paste and edible rind. Its texture changes depending on the time of year, it can be firm or creamy. In its production, it is not pressed and is subjected to continuous manual turning. It is a elaborated process that requires a lot of time and work both in the airing chamber and in maturation. In both stages it is turned twice a day. It has natural molds due to the maturation cellar in which penicillium roqueforti predominates over penicillium candidum. Of this exquisite cheese, it should be highlighted for its intense flavor and its yellow color, softened when eaten with the rind. As the ripening time increases, so does its intensity. Surprisingly, despite being a cheese with a strong flavor, its fat content is low. With a smell of damp earth and fruity, this cheese will not leave you indifferent. This project is in the hands of Airas Moniz. It bets on a look at the roots, at the most traditional livestock formulas. In its day, they decided to bet on the breeding of Jersey cows, a breed known for its high fat and protein content in milk. This factor allows the development of unique aromas and textures. The herd's pasture takes place extensively, freely, throughout the year.