Brittle cheese with a spicy flavour

Its production process was developed back in 2002. It has been named after the amber gemstone and, as such, has been shaped by time and nature to reach excellence. It owes its unique taste and flavour to the ageing process of as long as six months. Over this time, each circle of cheese is nurtured and rubbed manually on a regular basis with a specially selected paste. The substance keeps the cheese at its best and adds distinguished colour and flavour. What makes this cheese stand out is its brittle structure and easily detectable crystals of amino acids, the quantity of which increases with ageing.