Smell: Smell of mushrooms, slight acidity due to the curdling process, similar to yoghurt. A touch spicy to the nose ,at the back of the nasal passage a light bouquet of herbs (fresh herbs and hay) and of nuts (raw hazelnut).

Texture: Very creamy, sticky and melting on the palate. Crumbles easily and not very elastic.

Flavour: Slightly acid and not very salty.
Its taste in the mouth is very smooth at the beginning Later to get more intense and ending up with an exquisite aftertaste. The process
of the cheese continues 30 -40 days after
its maturing in the refrigerator and acquires more complex and intense flavours and aromas (conserved in refrigerator with high humidity level) It develops more flavour as time goes by.