Semi-mature
Quarter
Made with raw cow’s milk using the traditional method of hand pressing the paste using a cotton cloth known as a fogasser. Covered with oil and paprika during the maturing phase, the rind gradually acquires an orangey-brown tone. The semi-mature version is matured for between 90 and 120 days and the mature version for between 180 and 240 days. The flavour and aroma are sophisticated, intense and slightly spicy, with a lingering aftertaste; a sensation that is heightened by the maturing process.
It is unquestionably the most gourmet version and the favourite among authentic cheese lovers, as it instantly evokes the customs of Minorca, where this cheese is eaten with sweet fruits or grated on pasta in the case of the more mature versions.
