Buffalo milk from the Empordà ahs a high content in calcium, magnesium and phosphorus, and high energy value. Inside, it is yellowish white with small blue holes through which oxygen circulates, which allows the blue mould to grow. Its creaminess makes it unmistakable. It melts in the nouth and is reminiscent of tannins in wood, holm oak and pine. The presence of the blue colour is the result of a touch of humidity and long rest in the cellar.