Made with the milk of newly milked 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 and minimum will be curing for 10 months until going on sale. Then we break it and put it in glass jars with extra virgin olive oil.
It is a cheese with a medium intensity and highly recommended to eat it with its bark that is completely natural. An authentic delicacy, in glass jars of approx 500gr.
