Cheese made with raw goat's milk. Semi-cured, uncooked pressed paste and natural paprika rind, moldy "unpainted" so it may have small spots of natural fungi, due to its completely natural evolution and absence of vacuum packaging. This rind is semi-hard, with a soft, buttery and moist paste and texture, while the interior of the cheese is ivory white. Slightly acidic and moderately spicy flavor, with notes of broom and Mediterranean pastures.


Milk: raw goat's milk from native breeds.
Maturation: minimum 60 days.
Province: Cáceres.
Cheese factory: Las Villuercas.
Origin of the milk: Spain


We recommend removing it 2 hours before tasting so that it reaches room temperature, thus favoring its organoleptic characteristics.