The Costa Negra (Black Coast) cheese is produced from fresh cow’s milk, with a minimum curing process of between five and six weeks. It is cylindrical and weighs between 2 and 2.5 kilograms (4.4 and 5.5 pounds). Its rind is blackish and the interior is compact and elastic. It is sweet, perhaps a bit acidic at the end and at the same time it melts in your mouth. It can be accompanied by cold cava or else a good white wine.