Elaborated based on 40% min. pasteurized whole cow's milk, 15% min. pasteurized whole goat milk, 1% min. Pasteurized whole sheep milk, calcium chloride, salt, rennet and dairy ferments. Maturation: Pressed paste, 6 months minimum. The color of the cured cheese is dark brown on the outside and dark ivory inside. In the case of curing with paprika on the outside the color is red. Taste and Odor: weakly acidic, lactic. Cutting aspect: compact, closed, with some small eyes regularly distributed. Texture: medium-high roughness, almost no moisture, dry to the touch and nothing elastic.