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Tender cheese with a spicy note


Its production process was developed in 2002. Just like the stone from which its name has been derived, its excellence was shaped by time and nature. It owes its unique taste and flavour to maturing in meticulously controlled conditions for a long time.

For 6 months, each circle is continuously cared and manually massaged with a properly selected paste which adds black colour to its rind.

Its interior is firm and slightly tender, with perceptible crystals which increase in number as the maturing period passes by. Its taste comes with a slightly spicy note.



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