Mouldy-skinned cheese with a soft texture and an elegant, aromatic taste. Of rustic appearance, it is made in a traditional way with pasteurised goat’s milk from Murcia, it is rich, fatty and aromatic. It is a pressed and slightly salty cheese. Its rind is mouldy due to the growth of grey penicillium during its ageing. The grey penicillium neutralises its acidity, sweetening it and giving it a touch of cellar. The result is a semi- mature, creamy textured cheese with a mild taste and aroma of nuts and mushrooms
Milk
Pasteurised milk from Murciana goats
Appearance
Dark and glossy rind, mouldy due to grey penicillium
Taste
It possesses a soft and balanced taste, slightly salty with a touch of acidity
Ageing
60 days
Pairing
White wines fermented in casks. It’s very versatile, works very well in cheese boards and in culinary applications