Hermanos Hoyos

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.

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