Sant Ignasi

Sant Ignasi is a cheese made from raw cow milk, of soft dough and lactic coagulation, made by Mas Reixagó. The Sant Ignasi presents a natural crust consisting of a slightly velvety striated skin, white or cream; after 3 weeks of ripening it is covered with molds of the type Geotrichum and Penicillium candium. The texture is smooth and fluffy. It gives off a floral smell. When it is fresh it is soft, with a subtle flavor of cream and butter, and a slight salinity, with age, the flavor becomes somewhat stronger and becomes drier. The cheese has a careful presentation wrapped in tissue paper fed inside a box of pine wood. The Sant Ignasi can be eaten hot on a toast of bread, or consumed at room temperature to savor all its nuances fragrance accompanied with honey, or in salad. Recommended with a young white wine made with the picapoll variety, native to Pla del Bagès.