Young semi-soft Cheeses
These cheeses are hand-pressed or lightly pressed, so they are moister than pressed cheeses and mature for a shorter period of time, which also reduces their shelf life.
When they are young, their texture is semi-soft and they are very creamy, although they evolve over time towards a somewhat harder texture, but with a more intense flavour.
Their rind is usually clean and waxy, although we can also find cheeses whose rind has been treated with wine, spices, paprika, beer, etc.
Their flavours are mild in the mouth, lactic and reminiscent of hay and nuts. They are very pleasant on the palate.
Tetilla
Soft, creamy and reminiscent of cream and butter.
Murcia al vino (made with wine)
Purple on the outside and pearly white on the inside. Buttery and with light, well-balanced acid nuances and very attenuated goaty notes.
Afuegal pitu
In its versions (normal and paprika) it is a little doughy on the palate and we need to swallow it a little to fully appreciate it. Acid flavour, persistent with hints of butter in the aftertaste and the spicy touch of paprika in those that are kneaded with this spice.