Cured creamy goat cheese

Specific features:

• Milk type: Pasteurized goat's milk.

• Aging: Aged – between 3 and 6 months of maturation.

• Texture: Creamy and buttery despite its aging. Firm yet soft when cut.

• Flavor: Intense yet balanced. Lactic notes with a slightly acidic touch and a lingering finish.

• Aroma: Clean and milky, with subtle hints of nuts and cellar.

• Color: Uniform ivory-white paste.

• Rind: Natural, treated with oil (not edible).

• Format: Approx. 500 g piece (also available in wedges).

• Origin: Artisanally produced in rural areas of Castilla y León / Extremadura (depending on the producer).