This sauce is a mixture of soy sauce, distilled vinegar, sugar and salt, ideal for marinating any kind of meat, fish and vegetables, it can be spread over grilled foods or even to pour on steam rice or already cooked meat.
The composition of the raw material is equal to that of fresh cheeses, but lactic ferments are added.
The microclimate in the natural caves where these cheeses mature, in the high Alps, promotes the development of a unique flora on the external crust.
The Tronchón cheese, a cylindrical shape slightly bombed in the centre, has a volcanic crater-shaped concavity that can be easily identified.