San Pelegrín is a handcrafted goat cheese made with raw goat milk and animal-derived rennets. It is a pressed cheese with a fat content of 42%. It comes in different varieties, including natural, wine-infused, and thyme-infused. The cheese is sold in approximately 200g wedges. The production process involves a medium maturation period of at least 6 months in a cellar for pieces weighing 0.420kg, and over 12 months for pieces weighing 2.2kg.