Matured goat cheese, hand crafted with pure raw goat milk, using coagulation agents of animal origin. The paste is pressed, resulting in a dense structure, with a milk-fat content of 45%.
This cheese then undergoes a maturing process of at least two months in curing cellars. Ideally, it should be consumed within one year.
It has a somewhat strong taste, thanks to the natural bacteria the goat milk, although very refined and pleasant on the palate.
Hard cheese ewe's milk, Appearance: black rind - ivory interior, Aroma: dry grass, Flavour: salty - earthy - sheep's milk, Consistency: compact, Maturation: 4-6 months in olive oil dregs
this cheese made out of sheep's milk rests for a minimum of 90 days in our grottos covered with walnut leaves top to bottom that gives the cheese its typical aroma and gentle flavor. (Shelf life: 8 months)