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Cheese made in slow pasteurization and enzymatic coagulation that favors a medium proteolysis
This is how this cheese becomes creamy on the palate and when matured in wine from our La Mancha land, it acquires a great variety of flavors and nuances appearing from the grape must, red fruits, to the leaf of the vine. At the end you will find the characteristic flavor of the goat
Artisan cheese made in slow pasteurization and enzymatic coagulation that favors a medium proteolysis
This is how this cheese becomes creamy on the palate and when matured in wine from our La Mancha land, it acquires a variety of flavors and nuances appearing from the grape must, red fruits, to the leaf of the vine. At the end you will find the characteristic flavor of the goat
