Made with the freshly milked milk of the dairy goats. Without any milk heating process. At the same temperature as freshly milked milk (31-32 degrees Celsius) we begin the cheese making. We add lactic ferments and after an hour the rennet. About 40 minutes we cut the curd until getting the right grain add salt and beat for half an hour more. We put it in molds and during the first day of preparation we turn the cheese every half hour up to 5 or 6 times. The next day we put the cheese in the maturation chamber for at least 3 months until it goes on sale. It is a cheese with a medium intensity and highly recommended to eat it with its bark that is completely natural.
In wedges of 250gr approx.
