Delicate hand-salting allows for the flavor expression of the fresh goat milk with grassy and herbal notes. This cheese traces its lineage back to 1750 when it was a family farm cheese. It is catalogued in the Ministry of Agriculture list of Traditional Cheeses. During the two months of maturation, a natural mold develops, resulting in an edible white rind with hints of orange and upon tasting, leaves an aftertaste of fresh wild mushrooms.

LA CABEZUELA Tradicional Semi Curado

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