Rosemary Goat Cheese

Specific characteristics:Type of milk: Pasteurized goat's milk.Aging: Semi-cured – between 30 and 60 days of maturation.Texture: Firm yet creamy, with good solubility in the mouth.Flavor: Balanced, with a slight tanginess typical of goat's milk and aromatic rosemary notes that envelop the palate without overpowering the cheese’s flavor.Aroma: Fresh, herbal, and natural, with rosemary prevailing over a mild lactic background.Color: White or ivory paste, uniform. Greenish-grey rind due to the adhered dried rosemary.Rind: Natural, coated with dried rosemary (not edible).Format: Piece of approx. 840 g.Origin: Artisanally made in rural areas of Extremadura.