Radiquero Goat Cheese Cured in Wine

San Pelegrín.goat cheese made by hand with raw goat's milk and animal rennet, pressed paste, containing 45% fat.undergoes a process of average maturation in cellar minimum of 6 months and is recommended for consumption before the year.matured with wine for 15 days.approximate weight of 450gr (vacuum packed).produced by Cheese Radiquero (Adahuesca, Huesca).