Letux Semi Goat Cheese

Type of cheese

Semi-cured uncooked pressed cheese

Type of milk

Made with pasteurized goat's milk.

Made with pasteurized goat's milk

Type of coagulation

Enzymatic coagulation

Enzymatic coagulation with animal rennet.

Enzymatic coagulation with animal rennet

Maturation

Maturation for approximately 1-4 months for medium cheeses and 1-2 months for mini cheeses

Shape and weight

The weights indicated for each piece are approximate.

Weights indicated for each piece are approximate

Organolé.ptica description

Thin rind cheese, smooth with slight marks of the rags with which they are wrapped in the molds. The color of this natural rind is grayish by the growth of some mold which gives a cellar smell. The paste is white in colour, although it darkens as it matures. It is a compact semi-hard paste with hardly any eyes and its texture is buttery and slightly grainy. The flavour is lactic, slightly acidic and salty with aromas of nuts and yoghurt. It is slightly persistent and leaves a pleasant and subtle bitterness at the end