Smell: Characteristic of semi-cured goat cheese
Flavor: Marked, slightly spicy
Color: Ivory yellow
Texture: Creamy, compact when cut
Crust: Coverage treated with picual extra virgin olive oil and paprika
Maturation: minimum of 2 months
Commercial life: 9 months from packaging
Ingredients: Pasteurized goat milk from Majorera goats, rennet, stabilizer: calcium chloride, salt and paprika