Semi-cured uncooked pressed cheese.

Made with pasteurized goat's milk

Made with pasteurized goat's milk.

Made with pasteurized goat's milk

Enzymatic coagulation with animal rennet.

Enzymatic coagulation with animal rennet

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

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

The weights indicated for each piece are approximate.

Weights indicated for each piece are approximate

Thin rind cheese, smooth with slight marks from the rags used to wrap it in the moulds. The colour of this natural rind is greyish due to the growth of some mould, which gives it 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. It is slightly persistent and leaves a pleasant and subtle bitterness at the end