The Patagonian cheese is the result of long years of experimentation with the original recipe from Chubut, such as is prepared in Colonia Gaiman, one of the purest reservoirs of Welsh tradition in the world. Adapting the mentioned formula to the peculiar aspects of the local raw material resulted in a semi-hard type of cheese with a unique flavor.
The Patagonian cheese of Estancia La Suerte would have fascinated Borges, so keen on Vigilante dessert, prepared with this variety of cheese.

Maturity
The maturity of this cheese is short, estimated in 30 days.

SEE PRESENTATION AND PACKAGING