Dicrodo Reserve Cheese

Cheese aged at least six months, from whole cow’s milk, pasteurized, semi-cooked paste with enzymatic coagulation. Nonedible crust.

Intense, clean and persistent aroma with floral notes that fade into hints of cooked fruit. Evolved palate, savory flavor profiles in which the propionic profile of diacetyl is noticeable at the end, characterizing the flavor for a long time before arriving at the sweetish notes of the fermentation that has taken place.