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Production Area
Agramunt - Urgell – Lérida Spring to winter
Description:
- Composition: raw Saanen goat’s milk
- Coagulation: lactic
- Texture: soft paste
- Ageing: around 2 months
Presentation:
- Shape: cylindrical
- Weight: 400 g. approx.
Origins:
This cheese represents the personal commitment of an artisan cheesemaker to making a raw milk cheese which fully develops the potential of his animals’ raw milk coupled with a natural ageing process using moulds native to the region.
Prizes won: Madrid Gourmet 2005, one of the 10 finalists Barbastro, first prize
Sensory characteristics
A natural rind, bloomy with wild moulds from the cellar; predominantly grey/white in colour with a scattering of blue, or even orange, specks. A soft yet dense cut that is close, with a slightly grainy texture that is satiny and smoothly creamy. Chalky white to matte ivory in colour. A highly lactic flavour with just the correct amount of saltiness and underlying notes of citrus and cellar fermented cheese. Full, sustained and particular.
Chemical composition
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