Hyrkus This cheese has a regular, cylindrical shape and a greyish coloured rind. When cut, it is white inside with subtle, light green veins typical of blue cheese.
This cheese is noticeably soft and almost creamy to the touch, depending on the temperature and how mature it is.
Penicilum enhances the typical characteristics of the goat’s milk, transforming the cheese and really bringing out its main features without being overwhelming.
This surprisingly delicate cheese is a joy for the taste buds, leaving a very pleasant aftertaste of goat’s milk.