Cheese made from pasteurised goats’ milk coagulated using enzymes and with a semi-hard curd, matured for a minimum of 15 days.
Its weight ranges from 200 to 1200 g.
The rind is clearly defined but with no mould or with some incipient mould growth. The colour of the curd goes from white to ivory white. It has a soft or semi-hard texture and has no holes.