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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.
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.
