Istrian cheese Špin, cow's cheese made from whole milk belongs to the group of hard cheeses on the border with semi-hard cheeses. After maturing for 60 days, it is definitely no longer young, but at the first bite it bursts with freshness and delights with a mild taste reminiscent of the milk from which it is made. There are slight hints of sweetness and gentle acidity on the palate, but also the smell of freshly cut grass. The firm and elastic texture melts in the mouth or with mild heat treatment and becomes creamy. The rind is smooth and compact, while miniature holes, a product of the metabolism of microorganisms involved in the cheese ripening process, are evenly distributed throughout the straw-yellow interior.