My baskets
You still don't have anything in your shopping cart
My baskets
You still don't have anything in your shopping cart
You still don't have anything in your shopping cart
You still don't have anything in your shopping cart
{{getOldPrice()}}{{getPrice()}}
¡ Buying this product you get {{calculatedProductMenttos()}} menttos !
Esta valoración no tiene comentarios
Artículo 100% recomendado, de gran calidad. Proveedor de confianza que envía sus pedidos rápidamente. Volveré a comprar.
Un muy buen queso de cabra. No es excesivamente fuerte. Con cuerpo.
Esta valoración no tiene comentarios
De buen sabor y muy cremoso. Tiene una textura adecuada para todos los paladares. Totalmente recomendable.
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
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
