Refrigerated 2-8°C

Matured fatty very versatile, the natural and/or as an ingredient grastronómico. CHARACTERISTICS: A lenticular form Cortex: Transparent. Suitable for consumption once washed. Pasta: Ivory white. Presents a number of discrete eyes. Texture and Flavor: Unctuous and melted. Intense flavor, lactic and butter. Cured for a minimum: 9 days Supported by the Arzúa Ulloa D.O.P Regulatory Council Technical data sheet brexeo