The aged goat cheese La Castoa is made of: Pressed paste cheese made 100% with pasteurized goat milk with a variable maturation period of over 60 days. Production process: Milk collection and transportation to the factory. Milk pasteurization. Worked in vats, heating the milk between 28ºC and 32ºC, for 30 to 60 minutes until it coagulates. Draining and pressing the curd in the molds for a minimum of 2 hours. Unmolding and salting by immersion in brine. Drying and maturation in chambers under controlled conditions. Organoleptic specifications: White crust. Soft texture. Aroma and taste typical of goat milk. Slightly acidic. Persistent on the palate. Ingredients: Pasteurized goat milk, calcium chloride, dairy ferments, rennet, and salt. Allergens: Milk as the only raw material in the cheese manufacturing. Nutritional value per 100g: - Energy value: 1602 kJ. / 393 kcal. - Fats: 33 g. - Of which saturated: 22 g - Carbohydrates: <0.5 g. - Of which sugars: <0.5 g. - Proteins: 23 g. - Salt: 1.6 g. - Calcium: 760mg Weight: 250g Packaged in a box Expiration date: 9 months Storage: The ideal temperature for cheese storage would be 8 - 10 °C. Once opened, consume within the next 15 days. Producer: Quesos La Casota Origin: La Solana, Ciudad Real. Pairing: For Made in Spain Gourmet, it is a cheese that pairs perfectly with extra virgin olive oil. It can also be paired with honeys or jams.