Ash-smoked cheese is made with 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 flavor.
The ash infiltrates into the interior of the cheese, appearing eyes and veins that are reminiscent of the penicillium mold of a blue cheese.
With a creamy texture, it stands out for its intense smoke aroma and a balanced and unique flavor.