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Format
415gr
The San Pelegrín Radiquero cheese has a strong flavor, provided by the natural bacteria of goat's milk, refined and pleasant taste on the palate It is subjected to a process of average maturation in cellar minimum of 6 months pieces of 0.420Kgr and more than 12 months pieces of 2.1 Kgr.
Handmade goat cheese made with raw goat's milk and animal rennet, pressed paste, containing 42% fat. Cheese of 470gr having a margin of + / - 14gr.
San Pelegrín Radiquero Cheese and more cheeses in Casa Santoña
Discover other Radiquero cheeses such as Los Meleses cheese, Radiquero Río Vero cheese, or Radiquero Sierra de Sevil cheese
San Pelegrín cheese
San Pelegrín cheese and more cheeses in Casa Santoña
The best cheeses in Casa Santoña's online shop
