€15,45
Shipping 24-48 hrs by DPD
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- Slow pasteurized goat's milk.
- Coagulation type: lactic, matured with molds and charcoal.
- Maturation: 15 to 20 days.
- Format: approximately 250-300 grams.
- This type of cheese has a very strong smell, like "feet". It is a smell that does not appear in the mouth later. Always keep refrigerated.
- In the first days after leaving the cheese factory, it is a compact cheese with notes of cream, yogurt, fresh curd, but as it evolves, it becomes a creamier cheese, to the point that it becomes practically liquid, starting from the rind to the center, achieving much more complex nuances.
- Each consumer can choose the maturation point they prefer.
For cutting and presentation, we recommend using our cheese wire cutter.
| Average nutritional information per 100 g | 1225 Kj / 295 Kcal |
| Fats | 23.0 g |
| of which saturated fatty acids | 16.0 g |
| Carbohydrates | 1 g |
| of which sugars | 1 g |
| Proteins | 21.0 g |
| Salt | 1.5 g |
Ingredients: Goat milk, calcium chloride, rennet, salt, and charcoal.
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Quesos y Besos
Quesos y Besos, founded in 2017 in Guarromán, Jaén, produces artisanal goat cheeses using traditional methods and milk from its own livestock.
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