Cured cheese smoked in ash
Ash-smoked cheese is made from raw sheep's milk. It is refined for 6 months in the cellar. In the last stage of maturation, the cheese is covered with ash to enhance its aroma and flavour.
The ash seeps into the interior of the cheese, appearing eyes and veins reminiscent of the penicillium mold of a blue cheese.
With a creamy texture, it stands out for its intense aroma of smoke and a balanced and unique flavor.