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.