Semi-cured cheese with Valdecabras paprika
Medium cured cheese (20 days minimum), handmade with freshly milked goat's milk subjected to pasteurization. Recipe and ancestral technique of the Tiétar Valley and La Vera
It has a buttery texture, compact and closed with minimal cavities of mechanical origin, fine-grained white paste and good solubility in the mouth. Slight hints of butter, toffee, nuts and goat's milk.
Slight hints of butter, toffee, nuts and goat's milk
Free of preservatives, flavourings and colourings.
Free of preservatives, flavourings and colourings
Tips for use:
Open in a jar
Open from its packaging and keep at room temperature at least half an hour before consumption, so that all its organoleptic properties can be appreciated.
Open from its packaging and keep at room temperature at least half an hour before consumption, so that all its organoleptic properties can be appreciated
Once opened, mould may appear on the rind, which is proof of its natural healing and free of antifungals
The whole product is edible, including the rind
Ingredients: Pasteurized goat's milk, rennet, salt, paprika.
Pasteurized goat's milk, rennet, salt, paprika
Gluten free. Allergens: Contains lactose.
Allergens: Contains lactose
Approximate weight: 370 grams
Approximate weight: 370 grams
Translated automatically
