Raw Jersey’s cow milk. Creamy and yellowish paste, typical of this breed of cow. Intense smell and soft, pleasant in the mouth. This cheese is the traditional recipe of the “Arzua Ulloa” typical of Galicia but produced in an artisanal way and allowing the flora of the bark to grow. When the Geotricum Candidum penetrates the bark of the cheese, it is taken to a chamber where the Penicillium Roquefortis falls on the cheese but without penetrating its interior and this characteristic bark is obtained. Medium intensity.