Only the benefits of goat’s milk cheese can make this unique. They are well known beneficial properties for the body of this milk, such as they are high in protein and vitamins, as well as its low concentration of lactose, which makes it a highly digestible milk. The good work of the craftsman allows all these properties remain unchanged in the cheese.
It has a firm texture at the same time soft and creamy white, with the presence of an eye. Very smooth and creamy texture on the palate. Fresh and natural scent reminiscent of the milk itself. Cured between 20 and 50 days.
Formats:
FORMAT: Pieces of 3 kg
CURING: Minimum of 20 days
PRESENTATION: Pieces between 3 and 3,5 kg. Natural crust without wax and painting.
PACKAGING: 2 pieces/box
FORMAT: Pieces of 1 kg
CURING: Minimum of 20 days
PRESENTATION: Pieces between 1 and 1,2 kg. Natural crust without wax and painting.
PACKAGING: 5 pieces/box
FORMAT: Half cheese
CURING: Minimum of 20 days
PRESENTATION: Half cheese between 1,5 and 1,8 kg.Vacuum
packaging.
PACKAGING: 4 pieces/box
FORMAT: Quarter cheese
CURING: Minimum of 20 days
PRESENTATION:Portions of cheese with a weight between 800 g
and 1 kg.
PACKAGING: 8 pieces/box
FORMAT: Portions
CURING: Minimum of 20 days
PRESENTATION: Vacuum packed cheese portions, with a weight between 250
and 400 g.
PACKAGING: 16 pieces/box or 24 pieces/box
