It is a semi-soft rather elastic paste cheese with a hard, smooth, birch-smoked rind. It’s aged two to four weeks, lightly pressed and then gently smoked for two weeks after leaving the mold. It has a conical shape and a full but not extreme flavor that is buttery and sweet in the mouth with a smoky aftertaste that ranges from mild to piquant.
It can be enjoyed with fruit based desserts. Serve with celery, fresh bread, hazelnuts or green apples tart. Melts easily and adds great flavor to casseroles and poultry. Serve as part of tapas with chorizo, olives and Marcona almonds. Pairs with white wines or brut cava.
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