Cheese matured with Valdecabras mould

Creamy and melting on the palate, it has a fruity flavour, with a mild acidity, notes of sweet cream and very attenuated goaty aromas. The final aftertaste reminds us of raw hazelnut. Its rind has a fresh smell, mushroom and vegetable that intensify the flavor of the cheese

It is a lactic-acid cheese with a long coagulation. Soft paste, its format is similar to an ingot and its weight of about 300gr, its rind is smooth and thin green-blue velvety, the result of the action of mold and charcoal p.roqueforti covering the same.

When cut it has a pearly white colour without eyes and a very thin rind when young; as it matures the part near the rind becomes softer and ivory coloured and the flavour becomes more intense. The whole product is edible, including the rind

Ingredients: Pasteurized goat's milk, Rennet of animal origin, touch of salt.

Gluten free. Allergens: Lactose

Approximate weight: 300 grams