Made with freshly milked milk from our goats. The milk goes through a slow pasteurization process for half an hour. We lower the milk temperature to about 35ºC and add rennet. After half an hour we cut the curds, we add salt and mix for about 20 minutes. We put the cheese in molds and the next day begins the maturation process, which with this cheese will be a minimum of 30 days.
Very soft and creamy cheese, all-natural edible bark, with natural mold form with the flora that has been created in our ripening chambers.
The cheese is not that it is good, it is delicious, and this how it has been assessed by the judges of the World Cheese Awards in Oviedo, Asturias where it has obtained the silver medal for the best Young Goat Cheese in its edition 2021-2022.
Format of 300-400 g approx.
