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Delicious goat cheese from Quesería Valdecabras in Candeleda (Ávila)

Delicious goat cheese from Quesería Valdecabras de Candeleda (Ávila)

Made with goat's milk from the Sierra de Gredos. The coagulation is produced by extract of wild thistle flower (cynara cardunculus). Cheese soft to semi-liquid paste, depending on the time and degree of maturation

Round shape with an approximate weight of 300 gr

EXTERIOR APPEARANCE: RIND

Slightly rough, velvety white rind with beige spots, the result of the action of the moulds and yeasts that colonise the rind during the refining process. Natural surface flora that gives the cheese its unique character. Completely edible rind that reinforces the flavour of the cheese

INTERIOR ASPECT: THE PASTURE

When cut, the paste has a white color, with few fermentation eyes and in reduced quantity. As the refining process progresses, the part close to the rind becomes softer and ivory-coloured, the result of the natural maturing process of the cheese

CATA

The cheese gives off a slight smell of fermentation, with damp vegetal, earthy and fungal notes. It is a typical smell in this kind of cheese but much less aggressive than the tortas extremeñas. Soft and unctuous texture, sometimes becoming semi-liquid, depending on the season and the degree of ripening. Slightly sticky in the mouth and very good solubility (melting character). The granularity that we perceive when chewing is fine. Lactic flavour, at first, with sweet hints of cream and soft yoghurt of the bifidus type. Then subtle vegetal notes of fermentation appear, very well combined with fungal (forest mushroom) and earthy (humus). At the end there is a subtle goaty and sweet aftertaste of nuts (hazelnut, almond) that enhance the flavour of the cheese

RECOMMENDATIONS

Store refrigerated (2-6ºC) in its original packaging to protect it from drying out. Over time it evolves towards more intense smells and persistent flavours of advanced ripening. Young ripening stage: between 3 and 5 weeks. Edible and pleasant rind. Medium stage: between 6 and 8 weeks. Rind with a somewhat intense but edible flavour. Advanced stage: between 9 and 12 weeks. Slightly ammoniacal and somewhat putrid bark, not advisable to eat. The inside is edible. The paste is very creamy and melting, with an intense and persistent flavour

GASTRONOMY

Cavas brut nature. Champagne. In young to medium stage. Amontillados in advanced stage of maturation. White ciabatta bread and crackers. Forest honey. Wild jams. Fig jam