A hard fat cheese manufactured with milk acidified by lactic bacteria cultures and coagulated by rennet and/or other suitable coagulating enzymes, complemented by the action of specific lactic bacteria. Minimum ripening: 150 days.
Hard brittle gainy consistency, characteristic salty and slightly piquant taste, agreeable well-developed flavor, white yellowish colour.
Humidity: Maximum 35.9%
Fat: Between 45.0% and 59.9%
Coliforms at 30º C/g: n=5 c=2 m=100 M=500
Coliforms at 45º C/g: n=5 c=2 m=10 M=100
Staphylococcus aureus/g: n=5 c=2 m=100 M=1000
Salmonella spp/25 g: n=5 c=0 m=0.