Mantecoso

RIND: White in colour due to the use of Penicillium Camemberti in fermentation.
COLOUR: Varies between an ivory and pale straw colour.
TEXTURE: A soft, smooth cheese with a flexible edible crust.
FLAVOUR: Similar to the cream cheese variety, but with a more intense flavour.
AROMA: Leaves a lingering freshness on the palate
RENNET: Made with lamb rennet.