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Net weight:
San Pelegrín with paprika. Goat cheese handmade with raw goat's milk and animal rennet, pressed paste, containing 42% fat. Cheese of approximately 400g. The production: The pieces of 0.420kg undergo a medium maturation process in a cellar for a minimum of 6 months, while the pieces of 2.1kg or more undergo a maturation process of over 12 months. After the maturation process, it is marinated with olive oil and paprika from La Vera.
Net weight:
San Pelegrín with paprika. Goat cheese handmade with raw goat's milk and animal rennet, pressed paste, containing 42% fat. Cheese of approximately 400g. The production: The pieces of 0.420kg undergo a medium maturation process in a cellar for a minimum of 6 months, while the pieces of 2.1kg or more undergo a maturation process of over 12 months. After the maturation process, it is marinated with olive oil and paprika from La Vera.
