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Covered under a bright and uniform red are the best raw materials from the pasture. The secret of traditional cured goat cheese joins the unique and distinguished taste of paprika. Like the colour palette of a good painter, it combines opposing colours to give the best of itself. Buttery aromas and a lingering taste of paprika, that's what this soft bite from the Sierra Norte de Sevilla Natural Park is all about
Made in the traditional way with pasteurized goat's milk Florida breed, native breed of the Sierra Morena. Spread with paprika
Format: whole cheese 700 grs, half cheese 350 grs approx.
Recommendations for consumption
This cured goat cheese with paprika is perfect for pairing with a red wine at aperitif time. Accompanied by dried fruits, nuts or artisan bread will be the touch of flavor and color you are looking for to share at your table.
In the kitchen it makes its way being a perfect complement to pies, grilled pork or vegetable creams
In salads
In salads, pasta or vegetables, it brings a touch of personality without breaking the harmony thanks to the softness of its texture
Maturation time
More than 45 days
More than 45 days
Texture and colour
The texture is firm and creamy. This cured goat cheese is covered by a paprika-coloured rind and when cut it presents a white colour.
Flavour and aromas
Smooth, it displays a wide variety of aromas on the nose where the memory of butter and retro taste of paprika stand out
Ingredient
Ingredients
Pasteurized goat's milk, animal rennet, calcium chloride, salt, lactic ferments, preservative lysozyme, preservatives in rind E-202 and E235 and paprika
Preservation recommendations
Storage recommendations
- Open the vacuum pouch a few hours before consumption - Once opened, store in a dry, cool place in a closed, non-airtight container - It is not advisable to keep it in the fridge as it loses aromas and dries out due to the cut - Optimum consumption temperature: 20 º - 25 º
Awards
Awards
Awards
Covered under a bright and uniform red are the best raw materials from the pasture. The secret of traditional cured goat cheese joins the unique and distinguished taste of paprika. Like the colour palette of a good painter, it combines opposing colours to give the best of itself. Buttery aromas and a lingering taste of paprika, that's what this soft bite from the Sierra Norte de Sevilla Natural Park is all about
Made in the traditional way with pasteurized goat's milk Florida breed, native breed of the Sierra Morena. Spread with paprika
Format: whole cheese 700 grs, half cheese 350 grs approx.
Recommendations for consumption
This cured goat cheese with paprika is perfect for pairing with a red wine at aperitif time. Accompanied by dried fruits, nuts or artisan bread will be the touch of flavor and color you are looking for to share at your table.
In the kitchen it makes its way being a perfect complement to pies, grilled pork or vegetable creams
In salads
In salads, pasta or vegetables, it brings a touch of personality without breaking the harmony thanks to the softness of its texture
Maturation time
More than 45 days
More than 45 days
Texture and colour
The texture is firm and creamy. This cured goat cheese is covered by a paprika-coloured rind and when cut it presents a white colour.
Flavour and aromas
Smooth, it displays a wide variety of aromas on the nose where the memory of butter and retro taste of paprika stand out
Ingredient
Ingredients
Pasteurized goat's milk, animal rennet, calcium chloride, salt, lactic ferments, preservative lysozyme, preservatives in rind E-202 and E235 and paprika
Preservation recommendations
Storage recommendations
- Open the vacuum pouch a few hours before consumption - Once opened, store in a dry, cool place in a closed, non-airtight container - It is not advisable to keep it in the fridge as it loses aromas and dries out due to the cut - Optimum consumption temperature: 20 º - 25 º
Awards
Awards
Awards
