The Semi Goat Cheese Letux is a non-cooked semi-cured pressed cheese made from pasteurized goat's milk. This cheese is characterized by its enzymatic coagulation with animal rennet, respecting traditional cheese-making practices. Its maturation process varies from one to four months, depending on whether it's medium or mini cheeses, offering a flavor profile that intensifies over time. The cheese rind is thin and smooth, with slight marks from the cloths used in molding, showing a gray color due to mold growth that gives it a characteristic cellar-like aroma. Inside, the paste is white, although it darkens with aging; it's compact, semi-hard, and lacks eyes, giving it a buttery and slightly grainy texture. Upon tasting, the cheese leaves a persistent finish and a pleasant subtle bitterness that makes it perfect for enhancing the flavors of various dishes or enjoying it on its own. Its approximate weight is 450 g.