Letux Semi Goat Cheese

Type of cheese

Semi-cured uncooked pressed cheese

Type of milk

Made with pasteurized goat milk.

Coagulation type

Enzymatic coagulation with animal rennet.

Maturation

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

Shape and weight

500grs.

Weights indicated for each piece are approximate.

Organoléptic description

Thin rind cheese, smooth with slight marks from the rags used to wrap it in the molds. The color of this natural rind is grayish due to the growth of some mold which gives it a cellar odor. The paste is white in color, although it darkens with maturation. It is a compact semi-hard paste with hardly any eyes and its texture is buttery and slightly grainy. The flavor is lactic, slightly acidic and salty with aromas of nuts and yogurt. It is slightly persistent and leaves a pleasant and subtle bitterness at the end.