Semi-cured goat cheese

Made withpasteurized goat's milk

Curing period 3 months.

Curing period 3 months

Vacuum-packed

Ingredients

Pasteurized goat's milk, calcium chloride, lactic ferments, rennet, salt and lysozyme (a natural derivative of EGG used to improve the preservation of the cheese)

Producer: Quesos de la Huz

Located in Villamayor de Santiago, in the province of Cuenca, Quesos de la Huz is a family business founded in 1989, specialized in the production of Quality Manchego cheeses,

From its beginnings, Quesos de la Huz has relied on high quality milk, establishing agreements with farmers and dairy cooperatives in the area

Meet Juan Miguel, our artisan cheese producer from Quesos de la Huz