Production area: Councils of Grado, Morcín, Tineo, Salas and Pravia.
Format: Cone-shaped 300 g.
Varieties: White and Red.
Description: Cheese with no rind, sandy texture and a slightly acid taste.
Two varieties: White (natural) and Red with paprika. Lactic coagulation. Ripening period 10-15 days.
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