The Radiquero San Pelegrín cheese has a strong flavor, provided by the natural bacteria of goat milk, refined and pleasant taste on the palate. It undergoes a medium maturation process in a cellar for a minimum of 6 months for pieces of 0.420 kg and more than 12 months for pieces of 2.1 kg. Artisan goat cheese made with raw goat milk and animal rennet, pressed paste, containing 42% fat. Cheese of 470g with a margin of +/- 14g. Discover other cheeses from Radiquero such as Los Meleses cheese, Radiquero Río Vero cheese, or Radiquero Sierra de Sevil cheese at Casa Santoña's online store.