Specifically, it stands out on account of its distinct taste, which is unexpectedly mild for a sheep’s cheese, and scent, which is given by the cardoon as well as by the local grasses and flowers, the aromatic essences of which, thanks to the low processing temperature (< 40 °C), stay dissolved and characterise the finished product.
Se perciben, en particular, peculiaridades relativas al sabor, que es inesperadamente dulce para un queso de oveja, y al olor, procedente del cardo y de las hierbas y flores locales, cuyas esencias, gracias a la baja temperatura de elaboración (< 40 °C), permanecen disueltas y caracterizan el producto acabado.EurLex-2 EurLex-2