Goat cheese in extra virgin olive oil

Specific characteristics: Milk type: Pasteurized goat's milk. Aging: Semi-cured before being submerged in the oil (medium aging between 30 and 60 days). Texture: Creamy, slightly firm when cut, melts smoothly in the mouth thanks to contact with EVOO. Flavor: Mild, slightly acidic and very balanced, with a fruity and slightly bitter finish from the extra virgin olive oil. Aroma: Delicate, with fresh dairy notes and herbal and fruity hints from the EVOO. Color: Ivory white paste; contact with the oil gives the surface a natural sheen. Format: Small pieces of cheese submerged in oil – approximate weight: 500 g. Storage: The oil acts as a natural preservative, extending the product's shelf life. Origin: Artisanally produced in Extremadura.