SEMI-CURED. Characteristic and unmistakeable. The rind is an orangey colour or brownish-grey if it is a farmhouse cheese. It has a firm texture and is easily sliced and it is a yellowish/ivory colour. It has a variable number of small holes, distributed irregularly. The lactic teste and aroma is stronger and is reminiscent of butter and toasted nuts (hazlenuts). It has a medium taste and has developed the tipycal Mahón bouquet (2-5 months).
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