My baskets
You still don't have anything in your shopping cart
My baskets
You still don't have anything in your shopping cart
You still don't have anything in your shopping cart
You still don't have anything in your shopping cart
Temporarily out of stock
¡ Buying this product you get {{calculatedProductMenttos()}} menttos !
Arriving in the countryside in spring, close your eyes and smell the scent of wild plants. Or open a Cured Goat Cheese with Rosemary and awaken the five senses. Its green color of the rind and its intense flavor with a clear touch of rosemary is the extract of the Natural Park of the Sierra Norte that awaits your table.
Made in the traditional way with pasteurized goat's milk Florida breed, native breed of the area. Spread with Iberian pork lard and covered with rosemary leaves from the pastures of Sierra Morena in Seville.
Size
Format: whole cheese 700 grs, half cheese 350 grs approx.
Recommendations for consumption
Rosemary turns this cured goat cheese into a unique and intense appetizer that doesn't need much help to shine on the table and on the palates.
Perfect to take as a starter paired with an intense red wine
Maturation time
More than 45 days
More than 45 days
Texture and color
Texture and color
The texture is firm and creamy. The crust is colored smeared with Iberian lard and covered with rosemary leaves.
Flavour and aroma
Intense, rosemary-flavoured
Flavour and aroma
Ingredients
Pasteurized goat's milk, animal rennet, calcium chloride, salt, lactic ferments, preservative lysozyme (derived from egg), preservatives in rind E-202 and E235.
Conservation recommendations
- Open the vacuum pouch a few hours before consumption - Once opened, store in a dry, cool place in a closed, non-airtight container - It is not advisable to keep it in the fridge as it loses aromas and dries out due to the cut - Optimum consumption temperature: 20º - 25º C.
Awards
Awards
Awards
Awards
Awards
Arriving in the countryside in spring, close your eyes and smell the scent of wild plants. Or open a Cured Goat Cheese with Rosemary and awaken the five senses. Its green color of the rind and its intense flavor with a clear touch of rosemary is the extract of the Natural Park of the Sierra Norte that awaits your table.
Made in the traditional way with pasteurized goat's milk Florida breed, native breed of the area. Spread with Iberian pork lard and covered with rosemary leaves from the pastures of Sierra Morena in Seville.
Size
Format: whole cheese 700 grs, half cheese 350 grs approx.
Recommendations for consumption
Rosemary turns this cured goat cheese into a unique and intense appetizer that doesn't need much help to shine on the table and on the palates.
Perfect to take as a starter paired with an intense red wine
Maturation time
More than 45 days
More than 45 days
Texture and color
Texture and color
The texture is firm and creamy. The crust is colored smeared with Iberian lard and covered with rosemary leaves.
Flavour and aroma
Intense, rosemary-flavoured
Flavour and aroma
Ingredients
Pasteurized goat's milk, animal rennet, calcium chloride, salt, lactic ferments, preservative lysozyme (derived from egg), preservatives in rind E-202 and E235.
Conservation recommendations
- Open the vacuum pouch a few hours before consumption - Once opened, store in a dry, cool place in a closed, non-airtight container - It is not advisable to keep it in the fridge as it loses aromas and dries out due to the cut - Optimum consumption temperature: 20º - 25º C.
Awards
Awards
Awards
Awards
Awards
