Queso Curado de Cabra Artesano

Specific characteristics:

Milk type: Raw goat’s milk.

Aging: Cured – between 3 and 6 months of maturation.

Texture: Creamy and buttery despite aging. Firm paste but smooth when cut.

Flavor: Intense yet balanced, with noticeable dairy notes, a slightly tangy touch, and a persistent finish.

Aroma: Milky and clean, with subtle hints of nuts and cellar.

Color: Uniform ivory-white paste.

Rind: Natural (inedible).

Format: Piece of approximately 200 g.

Origin: Produced in Extremadura, Spain.