Cured Goat Cheese with Rosemary
[vc_row][vc_column][vc_column_text css=""]Cured Goat Cheese with Rosemary traditionally made with goat's milk from the Sierra de Cádiz.
Aging: Between 4 and 7 months. In the last aging period, the cheese is coated with Iberian lard and rosemary to enhance its flavor and aroma.
Intensity: medium due to its special curing and being coated with rosemary.
Rind: natural coated with Iberian lard and rosemary.
Characteristics: white cheese with an intense flavor on the palate and firm texture. Aroma of rosemary.
Packaging: vacuum packed.
Type of milk: pasteurized
AWARDS :
- Bronze Medal at the World Cheese Awards 2024
- Bronze Medal at the World Cheese Awards 2025
AVAILABLE FORMATS:
Round cheeses of 2 Kg.
Wedges of 1 Kg.
Wedges of 0.5 Kg.
STORAGE AND CONSUMPTION:
Store in a cool, dry place
It is recommended to consume between 16 and 18º C
Ingredients: GOAT milk, Iberian lard (pork fat and antioxidant E320), rosemary (2%), salt, rennet, stabilizer (calcium chloride) and lactic ferments.
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