The particular characteristic of this cheese is the mature taste , almost like a good cheddar, it very often comes with a red coating made from oil and tomato paste mixed together .
It is aged for at least 4/5 months , produced with the best Spring milk and so is ready to sell in Autumn .
Salted in brine and shelved in a cold cellar 12°C.
Cheese is sold either whole or vacuum packed in various sizes.