Old cheese Pok sliced 200 gr

The cured cheese has a very intense straw yellow rind with strong consistency and firmness. Its internal color is pale yellow, with hardly any eyes, and an acidified lactic odor. On the nose it offers memories of pasture and cereals, dry hay, toasted almonds and in the mouth it has low elasticity, a buttery sensation and leaves a slightly spicy aftertaste with a hint of toasted pine nuts.


GOLD MEDAL WORLD CHEESE AWARD 2012

It has a pale yellow rind with consistency and firmness. The internal color is ivory white with small eyes and acidified lactic odor. Reminiscences of dry grass, toasted pistachios and almost non-existent elasticity in the mouth, buttery sensation of cream and pea flour.



SILVER MEDAL WORLD CHEESE AWARD 2012

It has a pale yellow rind with consistency and firmness. The internal color is ivory white with small eyes and acidified lactic odor. Reminiscences of dry grass, toasted pistachios and almost non-existent elasticity in the mouth, buttery sensation of cream and pea flour.



SILVER MEDAL WORLD CHEESE AWARD 2012

The cured cheese has a very intense straw yellow rind with strong consistency and firmness. Its internal color is pale yellow, with hardly any eyes, and an acidified lactic odor. On the nose it offers memories of pasture and cereals, dry hay, toasted almonds and in the mouth it has low elasticity, a buttery sensation and leaves a slightly spicy aftertaste with a hint of toasted pine nuts.


GOLD MEDAL WORLD CHEESE AWARD 2012