Grassy, sweet, and slightly tangy. Smooth texture due to pressing and aging for 90 days When left out at room temperature, it can be slightly oily—you might even be thinking that you are eating a sheep’s milk cheese! However, the texture is void of the typical chalky-ness that you often find in a goat’s milk cheeses and instead is smooth due to the fact that it is pressed like an alpine and aged for 90 days.