Preservation method: • Open the vacuum bag a few hours before consumption. • Once opened, store in a dry, cool place in a non-airtight container. • Not recommended to store in the refrigerator as it loses aromas and dries out from the cut. • Optimal consumption temperature: 20º – 25º.
Cured Goat Cheese with Paprika offers a unique experience thanks to its combination of pasteurized milk from the Florida goat breed and the distinctive flavor of paprika. Ideal for pairing with red wine or as a complement in various dishes, its firm and creamy texture reveals aromas of butter and a paprika aftertaste. Made in the Sierra Norte Natural Park of Seville, it comes in whole form of 700 g and half cheese of 350 g.
Covered under a bright and uniform red, the Cured Goat Cheese with Paprika brings with it the best raw materials from the dehesa. This cheese combines the secret of traditional cured goat cheese with the unique and distinguished flavor of paprika. Aromas of butter and a persistent taste of paprika accompany its smooth bite. Traditionally made with pasteurized milk from the Florida goat breed and rubbed with paprika, this cheese is ideal for pairing with red wine. Accompanied by nuts, walnuts, or artisanal bread, this cheese will be the touch of flavor and color you're looking for to share at your table. Additionally, it is a perfect complement in empanadas, grilled pork, or vegetable creams. In pasta or vegetable salads, it adds a touch of personality without breaking the harmony. With over 45 days of aging, its firm and creamy texture presents a white color when cut, all under a paprika-colored rind.
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