San Pelegrín

Goat cheese handmade with raw goat's milk and animal rennet, pressed paste, containing 42% fat. It has different varieties, natural, with wine and thyme

It is subjected to an average maturation process in the cellar for a minimum of 6 months for pieces of 0.440 kg and more than 12 months for pieces of 2 kg.

Its flavor is strong, provided by the natural bacteria of goat's milk, refined and pleasant taste on the palate.

Its flavor is strong, provided by the natural bacteria of goat's milk, refined and pleasant taste on the palate

It is vacuum packed with an approximate weight of 420grs.

It is vacuum packed with an approximate weight of 420grs