Yellow uniform cut, without eyes or occasionally isolated in small quantity. Soft, flexible and elastic texture. Buttery, of agreeable flavor with impregnation of smoke, differential characteristic of this cheese. Agreeable, persistent and balanced aftertaste.

Whitish cut with pigmentations green - bluish, produced for Penicillium. Intense aromas of ripeness, with touches of volatile. In mouth, melting, doughy, complex balanced flavors, light irritation. Persistent aftertaste supporting balance and agreeable flavor.

Yellowish cut, lightgreen - bluish spots produced by the Penicillium. Surface dries. Firm texture, friable. Primary aromas, with touches of smoke in harmony. In mouth, itevolves to buttery, with soft predominance of smoke. Persistent aftertaste.

Yellow cut with whitish touches, small eyes of uniform distribution. Smooth, flexible texture, lightly humid. Primary aromas with touches of butter. In the good entered, soluble mouth, with salty touch that it evolves. Very short and balanced aftertaste.

Yellow cut. Smooth slightly elastic texture and friable. Lactic aromas with touches of acidity, intensity ithappens. In mouth it is melting, very soluble, entered lightly acid. Aftertaste lightly persistent, soft and agreeable.

Whitish cut, eyes in small quantity, thin - sandy tact. Texture lightly sandy, flexibility happens. Primary aromas with lactic and acetic touches. Good step of mouth, very soluble, soft balanced flavors, light vegetable touches. Agreeable slightly persistent aftertaste.

Light yellow, uniform cut, occasional eyes of small size. Thin, flexible and elastic texture. Primary aromas of small intensity, with light intensity of toasting. In mouth, good entry with light acidity. Soft and balanced aftertaste, lightly persistent.