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).